Adai, Avial and Coconut Chutney

Ingredients

• 100 g Elephant Foot Yam (Peeled and cut into 2-inch batons)
• 1 medium Raw Banana (Peeled and cut into 2-inch batons)
• 1 pc Drumstick (Cut into 2-inch pieces)
• 1 medium Carrot (Peeled and cut into 2-inch batons)
• 75 g French Beans (Trimmed and cut into 2-inch pieces)
• 100 g Ash Gourd (Peeled and cut into 2-inch batons)
• 1 cup Grated Coconut (Freshly grated and tightly packed)
• 3 pc Green Chili (Adjust to your spice preference)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 cup Curd (Slightly sour, whisked well)
• 1 sprig Curry Leaves (About 10-12 fresh leaves)
• 1 tbsp Virgin Coconut Oil (For drizzling at the end)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking vegetables)

Instructions

1. 1

   Prepare the Coconut Paste

   • In a blender or mixie jar, combine the fresh grated coconut, green chilies, and cumin seeds.
   • Pulse 3-4 times without adding any water to create a coarse, crumbly mixture. Avoid grinding it into a smooth paste. Set this aside.
2. 2

   Cook Vegetables in Stages (15-18 minutes)

   • In a heavy-bottomed pot or kadai, place the harder vegetables: yam and drumstick.
   • Add 1/2 cup of water, turmeric powder, and salt. Cover and cook on medium heat for about 7-8 minutes until they are partially cooked.
   • Next, add the semi-hard vegetables: carrot, raw banana, and beans. Stir gently, cover, and continue to cook for another 5-6 minutes.
   • Finally, add the softest vegetable, ash gourd. Mix gently, cover, and cook for 3-4 minutes until all vegetables are tender but still hold their shape and have a slight bite.
3. 3

   Combine with Coconut Paste (2-3 minutes)

   • Add the prepared coarse coconut paste to the cooked vegetables.
   • Gently mix until the vegetables are evenly coated. Ensure there is minimal water left in the pot.

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3