Kuthiraivali | Barnyard millet adai i tried for the first time few months back when i was making supplement book for Mangayar malar themed "Millet recipes". Murungakeerai | Drumstick leaves we generally make
poriyal. My mom adds this to adai and we all are a great fan of murunga keerai adai. We have a murunga maram at our backyard from where we get fresh leaves and fresh drumstick (organic too) whenever we want. Even in the entire street they take drumstick leaves from our house. And during the drumstick season, amma will give drumsticks to all the friends as we get most and more of drumstick from the tree. Whenever i cook murngakeerai i have memories of my childhood related to it. I will be the person who will go to the terrace and pluck the fresh leaves from the tree for the adai or poriyal.
Kuthiraivali adai with murunga keerai was a wonderful combo and i had this for breakfast today with a glass of
neer mor too. You can have adai with
aviyal too.
Kuthiraivali adai
Preparation Time : 15
+ 2 hours soaking |
Cooking Time : 5 mins per adai
|
Makes: 5-6
Kuthiraivali arisi | Barnyard millet 1/2 cup
Channa dal 1/4 cup
Toor dal 1/4 cup
Poha | Aval 1 tblsp
Red chili 2-3
Asafoetida a pinch
Shallots | small onion 7-8 (sliced)
Murunga keerai |drumstick leaves one hand ful
Salt as needed
Method:
- Soak the kuthiraivali millet and poha together . In another bowl soak the channa dal and toor together. Soak this for 2 hours.
- Meanwhile slice the onions and keep it for adai just before grinding.
- Grind the rice and poha together into a fine paste.
- Grind the toor dal, channa dal and red chili together into a coarse paste. Add asafoetida and salt.