It’s almost the end of summer vacation and it looks like we did every “don’t”. I woke up late everyday. The kids woke up even later. They didn’t work on their handwriting. They didn’t read. They didn’t help around. They did watch Bahubali thrice. They watched Inception with Jagan, Maanagaram and Kannathil Muthamittaal with me and Vijay TV serials with my mother. They binge-watched cartoons. I joined them at times if they were watching Motu Patlu.
Hasini, Yuvan & Paati struck a secret deal with the Kwality walls fellow to stop every morning at our gate at an hour that I am usually scurrying around to get ready for office. Hasini and Yuvi eat their ice cream under the protection of the grandparents and arrive at the breakfast table with wiped mouth and hands and a poker face.
They learnt to ride their bicycle without the practice wheels. They sing all of Bahubali’s songs. Yuvi does a katappa head bow when I ask him to finish his dosai. I am hoping that all the cinema will give them a good foundation in the arts.
I didn’t make any of the vathals I planned to make. I bought vadu maangai with good intentions, lovingly stored them in the fridge just until they rotted and promptly threw them away and felt a weight lift off me.
Weekends were even lazier which meant I made a heavy breakfast served it late and pretended to not notice lunch time. One lazy weekend morning we had this adai avial for breakfast. I’ve never been a big fan of Avial. But I was a convert once I ate Adai Avial at a restaurant. I asked my friend Lakshmi how she made Avial at home. She expertly and very simply broke down the Avial recipe for me in between mouthfuls of Adai Avial we were sharing. It worked like a charm. Boil vegetables with salt till tender, grind together your avial masala, combine everything together and top it off with a fragrant coconut oil tempering. That is really all there is to it. Try it.
- Mixed vegetables – chopped into 1 inch pieces, about 3 cups (Carrot, green beans, drumstick, turnips, potatoes)
- Grated coconut – 4 tbsp
- Green chillies – 7-8 (adjust as per taste)
- Cumin seeds – 1 tsp
- Coconut oil – 2 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – 2 stems
- Yogurt – 2 tbsp (optional)
- Salt to taste
- Boil vegetables in salted water until tender. Drain any excess water and set aside.
- Grind together coconut, green chillies and cumin seeds to a smooth paste adding as little water as possible.
- To a pan add the boiled vegetables. Mix in the ground coconut paste and add a little water and mix everything together. Taste and adjust seasoning. Add a little water if you want to thin out the avial. Cook for a couple of minutes and switch off.
- In a small tadka pan, heat coconut oil. When hot, add mustard seeds and let splutter. Add curry leaves and stir. Pour the hot oil mixture over the avial and stir well. If you are using yogurt, mix it in when the avial is close to room temperature. Serve warm with Adai. Enjoy!