Lemony Aval is another recipe that goes together rather quickly. Fresh or frozen corn kernels, chopped carrots, and/or peas are delicious additions to this dish. Although I prefer lime juice for its wonderful flavor, lemon works just as well.
To see information on aval and the types of aval, click here.
2 to 4 servings
Ingredients:
1 cup dry Thick Aval
salt to taste
1 cup Cooked Potatoes, carrots, corn, or peas
2 to 4 Tbsp fresh lime/lemon juice or to taste
Toasted cashew nuts or peanuts for garnish
Thalippu/Tadka:
1 Tbsp Oil
1/2 tsp Brown Mustard Seeds
1 Tbsp EACH Urad and Chana dals
1 green or dry red hot chili
1 pinch asafoetida
1 sprig fresh curry leaves
Method:
Place the aval in a bowl and cover with water; pour off the water along with floating pieces of husk, etc. Add 1/4 cup of fresh water. Let soak for about 15 minutes.
Prepare thalippu: heat oil in a seasoned kadai (wok) and add the mustard, dals, and dry chili. When the mustard finishes popping and the dals have turned golden pink, add asafoetida and green chili if using and the curry leaves.
Stir in the turmeric, soaked aval and salt. Add the cooked vegetables of your choice. Cook covered over low heat until hot.
Add lime/lemon juice and mix well.
Serve hot, warm, or at room temperature garnished with the nuts.
Your favorite chutneys, Indian pickles, and/or a raita make nice accompaniments to Lemony Aval.
To see information on aval and the types of aval, click here.
2 to 4 servings
Ingredients:
1 cup dry Thick Aval
salt to taste
1 cup Cooked Potatoes, carrots, corn, or peas
2 to 4 Tbsp fresh lime/lemon juice or to taste
Toasted cashew nuts or peanuts for garnish
Thalippu/Tadka:
1 Tbsp Oil
1/2 tsp Brown Mustard Seeds
1 Tbsp EACH Urad and Chana dals
1 green or dry red hot chili
1 pinch asafoetida
1 sprig fresh curry leaves
Method:
Place the aval in a bowl and cover with water; pour off the water along with floating pieces of husk, etc. Add 1/4 cup of fresh water. Let soak for about 15 minutes.
Prepare thalippu: heat oil in a seasoned kadai (wok) and add the mustard, dals, and dry chili. When the mustard finishes popping and the dals have turned golden pink, add asafoetida and green chili if using and the curry leaves.
Stir in the turmeric, soaked aval and salt. Add the cooked vegetables of your choice. Cook covered over low heat until hot.
Add lime/lemon juice and mix well.
Serve hot, warm, or at room temperature garnished with the nuts.
Your favorite chutneys, Indian pickles, and/or a raita make nice accompaniments to Lemony Aval.
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