Recipe for Muttai Adai Kolumbu

Muttai Adai Kolumbu is a tangy curry recipe from south India. In this recipe, the main ingredient is Adai, a lentil pancake. Adai is a popular South Indian breakfast usually eaten with Chutney or Sambar. But in this recipe, the Adai batter is combined with eggs. Then pancakes are made. Once these pancakes cool, they are cut and cooked in a tangy and spicy coconut milk-based gravy. The name Muttai Adai Kolumbu means egg adai curry. This gravy dish goes well with steamed rice.

So, let us start with the recipe.

There are two parts to the recipe:

Part 1: Making Adai

Part 2: Making Muttai Adai Kolumbu

Part 1: Making Adai

Ingredients needed for making Adai:

1. Parboiled rice: 1 cup
2. Raw rice: 1/2 cup
3. Chana Dal ( split Chickpeas): 1/2 cup
4. Toor Dal ( pigeon peas): 1/2 cup
5. Moong Dal without skin (split green gram without skin): 1/2 cup
6. Urad Dal without skin ( black gram without skin): 1/2 cup
7. Dry Red chillies: 3-4
8. Salt: 2 teaspoons
9. Curry leaves: About 15-20
10. Onions: 2 big, chopped
11. Eggs:3
12. Water: For soaking and grinding
13. Sesame oil: for frying

Here is a picture of all the grains and lentils that I used in this recipe:

Method for making Adai:

1. Combine raw rice and parboiled rice in a bowl. Wash thoroughly and soak overnight. Similarly, combine all the lentils in a bowl. Wash thoroughly and soak overnight along with the red chillies.
   
   
   
2. Grind the rice with water. The resulting dough should not be very smooth. It should be slightly grainy. Transfer the batter to a big mixing bowl.
   
   
   
3. Grind the lentils and red chillies with water. Again, the resulting batter should not be smooth. It should be slightly grainy. Transfer the batter to the same mixing bowl.
   
   
   
4. Now mix the rice batter and lentil batter.
   
   
   
5. Add salt, chopped curry leaves, and onion. Beat eggs and add to this batter. Rest the batter for about 15 minutes.
   
6. Now, heat the pan. Take a ladle full of batter and spread it gently on the pan. The Adai should neither be too thick (like a pancake) nor too thin( like a crepe or dosa). Make a small hole in the middle with the help of a spatula. Take a teaspoon of oil and put it along the edges, in the hole, and on the surface. Keep the heat on medium. 
   
   
   
7. Now turn the Adai and apply some oil on the surface. On medium heat, cook it. Once it is cooked and the surface gets a bit brown, remove it from the pan.
   
   
   
8. Let the Adai cool. When cooled completely, cut them into pieces. We will later add these prices to the curry.
   
   

Part 2: Making Muttai Adai Kolumbu

Ingredients needed for making Muttai Adai Kolumbu:

• 4 Cooked Adais, cut into pieces
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tbsp Finely Chopped Ginger and Garlic
• 2-3 Slit Green Chillies
• 1 Big Onion; Chopped
• 2 cups Medium sized tomatoes, pureed
• 5-6 Curry Leaves
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Salt
• ½ cup Tamarind Juice ( Extracted from a lemon-sized piece of tamarind Pulp)
• 2 tbsp Fresh Coriander Leaves, Chopped
• 4 tbsp Coconut Milk

Method to make Muttai Adai Kolumbu:

• Heat Oil in a pan. Fry cumin seeds, green chillies, ginger and garlic on medium heat.
  
  
  
• Add curry leaves and onions. Fry till the onions turn translucent.
  
  
  
• Add tomato puree.
  
  
  
• Add salt, red chilli powder, and turmeric powder. Reduce the heat, cover and cook for about 5 minutes.
  
  
  
• Now add fresh coriander leaves and tamarind juice. Cook on high heat for 5 minutes.
  
  
  
• Now add coconut milk and cook for another 2-3 minutes.
  
  
  
• Add the pieces of adai. Cook for another 2-3 minutes.
  
  
  
• Remove from heat. Garnish with fresh coriander leaves and serve.
  
  

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Here is the recipe in printable format: