Adai Avial
Introduction to Adai Avial
Adai Avial is a traditional South Indian dish that perfectly balances flavors and nutrition. Originating from the Tamil Nadu and Kerala regions, Adai is a savory lentil pancake, while Avial is a creamy mixed vegetable stew. This unique combination is not only a breakfast staple but also enjoyed as a hearty meal any time of the day. Adai, rich in protein and fiber, complements the nutrient-packed Avial, known for its mild yet flavorful coconut base.
History of Adai Avial
The roots of Adai Avial can be traced back to the ancient Tamil and Malayalam cuisine, where both Adai and Avial have been staple dishes for centuries. Adai has often been a go-to choice during festivals and celebrations for its ease of preparation and nutritional benefits. Avial, which is a mélange of vegetables cooked in coconut and yogurt, was traditionally prepared during feasts and has a legendary link with the Mahabharata era, believed to be invented by Bhima during his exile.
Ingredients for Adai
- Rice - 1 cup
- Toor Dal - 1/4 cup
- Chana Dal - 1/4 cup
- Urad Dal - 2 tablespoons
- Moong Dal - 2 tablespoons
- Red Chilies - 4 to 5
- Asafoetida - a pinch
- Curry Leaves - a handful
- Salt - to taste
- Oil - as needed
Ingredients for Avial
- Carrots - 1 cup, julienned
- Cucumber - 1 cup, julienned
- Potatoes - 1 cup, julienned
- Drumsticks - 1 cup, cut into 2-inch pieces
- Yam - 1 cup, cubed
- Grated Coconut - 1 cup
- Green Chillies - 2 or 3
- Cumin Seeds - 1 teaspoon
- Yogurt - 1 cup
- Coconut Oil - 2 tablespoons
- Curry Leaves - a handful
- Salt - to taste
Preparation of Adai
Soaking the Ingredients
Start by washing rice, toor dal, chana dal, urad dal, and moong dal. Combine them in a large bowl and soak in enough water for about 2-3 hours or overnight for better results. This process helps in softening the dals, making them easier to grind into a batter.
Grinding the Batter
Drain the soaked lentils and rice. Transfer them into a blender along with red chilies, a pinch of asafoetida and salt to taste. Blend the mixture into a coarse batter, adding water as needed. Ensure the batter is thick yet pourable.
Preparation of Avial
Preparing Vegetables
Wash and peel the carrots, cucumber, potatoes, and yam. Cut them into uniform julienne pieces to ensure even cooking. Cut the drumsticks into 2-inch pieces.
Blending Coconut Paste
In a blender, combine grated coconut, green chilies, and cumin seeds. Blend into a smooth paste with a little water. This coconut paste is essential for giving the Avial its signature flavor.
Cooking Process for Adai
Preparing the Pan
Heat a non-stick skillet or a dosa pan and add a few drops of oil. Spread it evenly with a ladle or a spatula.
Cooking Adai
Pour a ladleful of the Adai batter onto the hot skillet and spread it in a circular motion to form a thick pancake. Drizzle a teaspoon of oil around the edges. Cook the Adai on medium heat until the edges lift off the pan and the bottom turns golden brown. Flip it to cook the other side until done. Repeat with the remaining batter, keeping the cooked Adais aside.
Cooking Process for Avial
Cooking the Vegetables
In a large pot, add all the prepared vegetables and cover them with water. Add a generous pinch of salt and cook until they are tender but firm. Drain excess water if necessary.
Finishing the Avial
Reduce the heat and add the coconut paste to the vegetables. Mix well and let it simmer for a few minutes. Gradually stir in the yogurt, ensuring the heat is low to prevent curdling. Drizzle coconut oil over the Avial and garnish with curry leaves. Turn off the heat and let the flavors meld together.
Serving Suggestions and Enjoying the Dish
Adai is best served hot, straight from the pan, paired with the flavor-rich Avial. The crispy texture of the Adai contrasts beautifully with the creamy Avial, creating a wholesome eating experience. Serve with additional coconut oil on the side to enhance the flavors. Enjoy your meal with a cup of freshly brewed South Indian filter coffee for a complete traditional dining experience.