Muttai Adai Kulambu
This is a tangy curry recipe in which Adai ( lentils pancakes) are cooked in a spicy coconut milk based gravy. It goes best with steamed rice.
Equipment
- Pan, Tawa
- Cooking Pot
- Mixer grinder
- Mixing bowl
Ingredients
Ingredients for making Adai
- 1 cup Parboiled rice
- ½ cup Raw rice
- ½ cup Chana Dal ( split Chickpeas)
- ½ cup Toor Dal ( pigeon peas)
- ½ cup Moong Dal without skin (split green gram without skin)
- ½ cup Urad Dal without skin ( black gram without skin)
- 3-4 Dry Red chillies
- 2 tsp Salt
- 15-20 Curry leaves
- 2 Onions;chopped
- 3 Eggs
- Water ; for soaking and grinding
- Sesame oil; for pan frying the adais
Ingredients needed for making Muttai Adai Kolumbu
- 4 Cooked Adais, cut into pieces
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tbsp Finely Chopped Ginger and Garlic
- 2-3 Slit Green Chillies
- 1 Big Onion; Chopped
- 2 cup 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
- 5 tbsp Coconut Milk
Instructions
Method to make Adai
- 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.
- 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.
- 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.
- Now mix the rice batter and lentil batter.
- Add salt, chopped curry leaves, and onion. Beat eggs and add to this batter. Rest the batter for about 15 minutes.
- 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.
- 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.
- Let the Adai cool. When cooled completely, cut them into pieces. We will later add these prices to the curry.
Method for making Muttai Adai Kolumbu
- Heat Oil in a pan. Fry cumin seeds, fennel 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 chillli powder, turmeric powder. Reduce the heat, cover and cook for about 5 minutes.
- Now add fresh coriander leaves and the 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.