AVIAL / MIXED VEGETABLE STEW

AVIAL

A South Indian stew made of a combination of vegetables in a semi solid gravy of coconut paste .

 This is usually served as a side dish for Adai . 
It is also one of the essential items in a South Indian  traditional meal which is served on a banana leaf.



INGREDIENTS
Select  a large variety of vegetables.
I have used a mixture of yam,pumpkin, chow chow (chayote), carrot,beans,potato, drumstick, raw banana, knol khol and ash gourd.
Yam, pumpkin and raw banana are the basic vegetables. But you can try out any combination . Select vegetables which remain firm and do not become very soft on cooking.

MIXTURE OF VEGETABLES

GRIND TO A PASTE

VEGETABLES WITH THE GROUND PASTE

4 cups mixed vegetables
1/4 cup grated coconut
2 green chillies
1 tsp jeera / cumin seeds
1/4 tsp rice flour
1/4 cup curd
2 tbsp coconut oil
a few curry leaves

salt to taste 

METHOD

• Cut the vegetables into 2 inch long cubes.
• Boil along with salt. Do not overcook. The vegetables should be cooked but firm.
• Grind to a paste,the coconut, jeera, green chillies and rice flour.
• When the vegetables get cooked ,add the ground paste along with afew curry leaves and simmer for a few min.
• Do not boil on high heat for a long time as the oil from the coconut will begin to separate.
• Add coconut oil and curd and mix well
• Avial is ready to be served !

ADAI / MIXED LENTIL CREPES/ MIXED DAL DOSA

This is a recipe with high protein content as it contains four varieties of dals .
It is very wholesome and very filling.
 Adai is served with avial but you can use any chutney of your choice as a dip.

INGREDIENTS

1/4 cup chana dal / bengalgram dal
1 /4 cup toovar dal / pigeon peas
1/4 cup moong dal / green gram dal
1/4 cup udad dal / blackgram dal 
 1 cup rice
SOAK ALL THE DALS TOGETHER AND THE RICE SEPARATELY FOR ABOUT 4 HRS.

 1/2 tsp jeera/ cumin seeds
1 large onion
2 red chillies
a pinch of hing /asafoetida  
a pinch of turmeric powder
salt to taste
FOR  TEMPERING

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp chana dal
a few curry leaves
1/4 tsp red chilli powder
a few curry leaves  

METHOD

• Grind the soaked dals  coarsely.
• Grind the rice to a fine paste along with red chillies and hing .
• Add salt, turmeric powder, jeera, finely chopped onions and mix both the pastes.
• Heat about 2tsps oil . Add mustard seeds, chana dal and curry leaves. Finally add chilli powder and mix it with the ground paste.
  
• Add finely chopped onions and mix well.
• Keep aside  for 15-20 mins
• You can also start making the adais immediately, but I find that it tastes better when allowed to stand for some time.
• Heat a girdle/tawa and spread the adai in a  thick circular shape.
  
• Add oil at the sides and and cook on  medium heat till golden in colour.
• Flip on the other side ,add a little oil and cook till done.
  
• Serve hot with AVIAL or chutney.

 

IDLI PODI / CHUTNEY PUDI/ GUN POWDER

A South Indian home is never without this lentil spice mixture.  It can be stored in an air tight container for 2-3 weeks.

I guess it's called "Gun Powder" because of its spicy taste.  :)
The Karnataka variety of Chutney Pudi (as  it is called there) is a bit sweet due to the jaggery added to it. 

It is a quick fix for a hungry stomach. 

It serves as a dip for idli and dosas, when you are not  willing to make the chutneys.
This mixture can be mixed  with any oil of your choice. (Gingelly, ground nut, or coconut.)
It can also be eaten with steamed rice mixed with butter or ghee. 
It can also be used as a spread on bread or toast.

Whatever way you want to have it, it tastes yum.

INGREDIENTS
1/2  cup chana dal/ bengal gram dal
1/2 cup udad dal/ black gram dal
I have used dal with skin,but  without skin can be used.
2 tsp til/sesame seeds
A small piece of tamarind (approx 2" piece)
a pinch of hing/asafoetida
3-4 whole red chilies
salt approx 1/4 tsp or more as per your taste
Curry leaves (optional) 

METHOD

• Roast the chana dal, udad dal and til separately in a thick bottomed pan, on a low flame to a golden brown colour.
  
• Keep the tamarind near the flame ,below the pan while you are roasting the dals.
  
• The tamarind will become crisp and will be easy to grind.
• In a drop of oil roast the hing and red chillies. (and curry leaves if you want to add them.)
• Allow to cool and mix all the ingredients along with salt and grind to a coarse powder.
• During grinding, the mixture/powder becomes a bit warm.
• Store in an air tight container when it reaches room temperature.
• Do not close the lid of the container when the mixture is warm. 
• Let it reach room temperature before storing. This will help it to stay fresh for long.

ENJOY YOUR IDLIS AND DOSAS AND  BREAD AND RICE AND........

Do let me know if you tried it out with something else and enjoyed :)

RAGI ROTTI

Ragi, also known as finger millet is gluten free and very rich in fibre, calcium and iron. It is a staple food in some parts of Karnataka State, India.
 This rotti is  very  nutritious and can be eaten for breakfast. But as it is a bit time taking it can be planned on holidays .


INGREDIENTS
1 cup ragi flour
1 large onion 
1-2 green chillies
a small bunch coriander leaves
1/2 tsp jeera / cummin seeds
1 tbsp of grated coconut (optional)
salt to t aste
oil for shallow frying


METHOD

RAGI FLOUR

• Finely chop the onions,chillies and coriander leaves.
• Mix all the ingredients and add water and form a soft dough.

 

FLOUR READY FOR MIXING

DOUGH READY FOR PREPARING THE ROTTI

• Take a small amount of dough and form  a ball  .

• On a thick bottomed tawa/ girdle  apply oil generously and keep a ball of dough on it.

  

  BALL OF DOUGH ON A COLD GIRDLE

• Dip your fingers in water, and flatten the dough by patting it lightly.
• Try to spread it as thin as possible.

  

  ROTTI READY FOR COOKING

• Now keep it on the stove,add a few drops of oil, cover it with a lid and cook on medium flame.
• Remove the lid, flip on the other side and allow to cook.

  

  READY TO BE FLIPPED

  
  

  
  

  
  

COOKING ON THE REVERSE SIDE

ROTTI  READY TO BE SERVED

• Serve hot with a dollop of butter and chutney.                                                                                                                                                                                                                                                                                 
•  The dough will spread only on a cold tawa . So use two or three tawas/girdles and alternate to  speed up the process. 
• Finely grated carrots can also be added while mixing the dough.
•                                                                                                                   

Kempu Harive Soppina Palle / Laal saag ki Sabzi

INGREDIENTS

AMARANTH LEAVES

1 bunch red amaranth leaves
1 large onion
1 green chilli or red chilli
2 -3 tbsp grated coconut
Hing or crushed garlic  (DO NOT USE BOTH AT A TIME!)
salt to taste

For tempering
2tsp oil
1/2 tsp mustard/ rayee
1 tsp chana dal
1 tsp udad dal

METHOD

•   Heat oil in a pan.
• Add mustard .
• When it splutters, add udad dal and chana dal.
•  
  

• When they are slightly turning golden, add green chilli followed by onions. 
•  
  

•  
• When the onions turn pink, add the chopped red leaves
•   
  
• Mix well. Add salt and again mix well. 
•  
  
• Cover the vessel with a lid and cook on slow fire.
• Add some water on the lid for faster cooking.
•  
  
• When the  leaves turn soft ,add grated coconut and mix well.
•  
  

Add only a small quantity of salt in the  beginning to help the leaves leave their moisture. When the leaves reduce in quantity add salt according to your taste.

• Add a liitle water over the lid to aid faster cooking.
• Do not add water to the leaves. 
• If it feels very dry you can sprinkle some water.

METHI LEAVES SALAD

A simple, tasty and nutritious salad made of fresh methi leaves.

INGREDIENTS

1 cup finely chopped methi /fenugreek leaves
1/4 cup roasted peanuts ground coarsely 
(remove the skin of groundnuts after roasting)
1/4 or 1/2 green chilli finely chopped
a few drops of lemon juice
a pinch of sugar
salt to taste

METHOD
Mix all the ingredients together and serve along with meals as salad.