Avial

                I usually ask my mom to prepare avial whenever she prepares adai.If avial is there i use to have extra adai's and don't know how its going inside my mouth :)  That much i die for adai and avial.

Ingredients :

Mix veggies	Each 1 no
Sour curd	1/2-3/4th cup
Coconut oil	1/2 tbsp
Salt	Req
Curry leaves	Few

To Grind :

Grated coconut	2 tbsp
Cumin seeds	1/2 tsp
Rice flour	1 1/2 tsp
Green chillies	2 nos

Method :

1.  Cut the  veggies lengthwise.

2.  Boil the veggies in a pressure cooker upto 2 to 3 whistles.

3.  Now grind the items given under to grind column.

4.  In a vessel put the boiled vegetables,churn curd and grinded paste and salt and allow it to boil nicely.

5.  Keep the fire in medium flame and boil.There will be foam kind of formation on the top.

6.  Now add the curry leaves.

7.  Now boil the coconut oil separately in the tadka pan and pour on the top of curry leaves.A nice aroma comes once we pour the coconut oil.(I just die for that aroma).

8.  Now serve with adai or can have with white rice and appalam.

Notes :
1.  I used carrot,drumstick,potato each one number and beans two numbers.

2. We can also use raw banana,white pumpkin,yam,egg plant and cluster beans too.

3. Sour curd should not be too sour.

Cutlet Gravy

              I've never heard about this gravy before until i came across about the gravy from "Revathy Shanmugam's" cook book.Then wanted to try but was doubt about the result and whether we like it or not.So i was postponing to give a try.When my mom visited my place,i finally gathered confidence for myself and gave a try.And my belief came true.Everyone at home like it though we had it with the rice.I'm sure this will turn really good with the roti/chapathi.As the name says cutlet its similar to it but we wont include veggies in it.Though it was little bit lengthy process as we need to prepare cutlet first and then prepare gravy,but was worth doing it.

Ingredients :

For Cutlet :

Gram Flour/Kadalaimavu	1/2 cup
Garlic	3 pods
Fenugreek	1 tsp
Green chillie	2 nos
Oil	1 tbsp
Salt	Req
Onion	1/2( small sized )
Ginger	1 small piece
Coriander leaves	1/2 tbsp(finely chopped)

For Gravy :

Onion	1 no
Tomato	2 small size
Tamrind pulp	1/2 lemon sized
Red chillie powder	1 1/2 tsp
Turmeric powder	1/4 tsp
Coriander powder	1/2-1 tsp
Oil	2 tbsp
Salt	Req
Curry leaves	Few
Coriander leaves	1/2 tbsp(finely chopped)
Curry leaves	few

For Grinding :

Grated coconut	1 tbsp
Cashew	2-3 nos

For Seasoning :

Mustard seeds	1/4 tsp
Fenugreek	1/4 tsp
Fennel seeds	1/4 tsp
Urad dal	1/4 tsp

Method :

For Preparing Cutlet :


1.Finely chop the onion,ginger,garlic,green chillies.In a wok pour oil and put the onion,little salt,ginger,garlic,green chillies and coriander leaves.

2.Dilute the gram flour in the water and pour in the wok.

3.Stir it continuously till it comes as a thick batter without sticking to the wok.

4.Now put off the fire and put the gram flour mixture in a flat tray and level the mixture.

5.Bring the mixture to room temperature and cut into small cubes.

6.Now deep fry in the oil.

7.Now dry the cutlet pieces in a tissue and set aside.

For Gravy :

1.Chop onion and tomato's finely.In a wok pour oil and season with the items given in seasoning column and add the onion in it.

2.Now add the chopped tomato's and fry till it becomes mushy and then add the curry leaves.

3.Now add the tamarind pulp,red chillie powder and dhania powder allow it to boil nicely.

4.Now add the grinded paste and required water and allow it to boil well.

5.Boil the gravy for five minutes and then put off the flame.

6.Serve with hot rice,ghee and appalms/frymes as it was nice,else serve with rotis/chapathis.Before serving pour the gravy on the cutlet as it will absorb all the gravy.

Notes :


1.Without the gravy also we can have the cutlet as it was tasting good.
2.While adding don't add too much of water as the gravy will become too runny.




Sending this to Janaki's and Pari's only curries event.