how to make avial, easy avial recipe

Avial

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.  

Kara Chutney | An Onion-Tomato coconut chutney

I am on a diet these days. Nothing concrete as yet. But definitely taking a more, disciplined approach. I am not snucking in cake everytime I pass the fridge, I am not grabbing handfuls of lindt chocolates and leaving them on the dashboard to soften up and then popping them in one after another while I drive, I am not eating the extra biryani I couldn’t fit in the fridge, I am not buttering both slices of a peanut butter sandwich anymore (just one). I even ate just one Samosa in my office canteen today instead of two (our canteen guy won’t give beyond 2 samosas). Jagan is different. He is either eating biryani and fried chicken, slurping Coke and digging into Falooda or he’s eating kanji. These days, he eats oats porridge, boiled vegetables and Ragi Kanji. What brought this on was a video of Yuvi’s fancy dress competition where Jagan was filming Yuvi and I happened to step into the frame for a micro-second and I saw in morbid detail my roundness. Kadavule! Kadavule! Remember the AB workout challenge that I said I was taking a couple of months back. Well, I didn’t continue beyond the first week. I am getting quite accustomed to this shape, I’ve stretched my clothes into being shaped like me too. If I don’t do something soon, I am quite certain I’ll stay this way forever. The one part of a buffet that I ignored usually was the “Salad” section. I made salads every-day last week. You’ll definitely be seeing more salads and stir-fries around here. It’s a pity I am not able to tie in this Kara chutney with my diet because it is a bloody good chutney. This is the kind of chutney that behoves an extra dosai, an extra oothappam, an extra idli. You’ll eat extra dosai for this chutney and then because there’s extra dosai and you’re just short of chutney, you’ll have an extra helping of chutney and because you have extra chutney you’ll need some more dosai and then some more chutney, some more dosai… (Chutney kaage dosai, dosai kaage chutney.. you know. So much easier in Tamil!). This chutney doesn’t help if you’re on a diet. But if you’re not, you will most definitely need to make it ASAP. Go buy the Dosai Maavu packet (Dosai batter) from the store if you don’t have Dosai batter...

Garlic Rasam | Poondu Rasam

Loaded with fried garlic, freshly ground spices and tempered with ghee this Garlic rasam is hot, aromatic and heavenly with hot steamed rice. Every house has its signature rasam and rarely do they try any other. My mother makes it with paruppu-thani (watery lentil/dal juices). My in-laws make the gottu rasam without paruppu thani. However you make your rasam, there’s nothing else that spells home-food like hot steamed rice, rasam and a dollop of ghee. It’s the ultimate Tamil comfort food. It’s light (forget the ghee for a minute), mild and easy on the stomach. If you don’t know rasam, it is sort of a spiced clear soup that is had with rice. Some rasams can make good soups too. I was feeling particularly revolutionary one weekend and I had free reign of the kitchen. So I set out to make this Garlic Rasam. The recipe is from Chandra Padmanabhan’s book, Dakshin. The Garlic rasam turned out really well and I thoroughly enjoyed it alongside KovakkaiKari and hot steamed rice. But beware. If you can’t stand garlic, this rasam is not for you. This garlic rasam has enough garlic to ward away the scariest Draculas. Prep time: 10 minsCooking time: 10 minsServes: 4 IngredientsGarlic – 25 pods peeledTamarind extract – about 2 cups from a lemon sized tamarind ballMustard seeds – ½ tspAsafoetida – a pinchWhole dry red chillies – 2Salt to tasteOil – 2 tspGhee – 1 tspCoriander leaves – 2 tbsp chopped Ingredients – Spice PowderWhole dry Red chillies – 4Coriander seeds – 2 tspCumin seeds – 1 tspWhole black peppercorns – ½ tspBengal gram/Kadalai paruppu – 2 tsp Method 1.      Dry roast the ingredients under spice powder until the Bengal gram turns red. Cool and grind to a fine powder. Set aside. 2.      Heat a kadai. Pour in the tamarind extract, add salt and let it come to a gentle boil. 3.      Meanwhile fry the garlic pods in 2 tsp oil till golden around the edges. Remove from fire and set aside. 4.      When the tamarind extract comes to a boil, add the spice powder and stir. Let boil for 2 minutes. Tip in the fried garlic. Switch off. 5.      Now for the tempering, heat 1 tsp ghee and add mustard seeds. When they splutter, add the red chillies and asafoetida. Pour over rasam. Garnish with chopped coriander leaves and serve hot with rice.

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