Aye Haye! Garma Garam Poori and Mazedaar Avial – A Match Made in Heaven!

Namaste Dosto! Kem cho? Vanakkam! Aadaab! Chef Curry Do’pyaza here, back in your kitchens and hearts with another delightful dish straight from my family’s recipe book. Today, we’re diving into a South Indian classic that’s both comforting and bursting with flavor: Poori with Avial!

This isn’t just a meal, my friends, it’s a celebration!

A Dish for Auspicious Days

In the beautiful states of Kerala and Tamil Nadu, you’ll find Avial gracing the tables during festive occasions like Onam, Vishu, and even weddings! It’s a dish that symbolizes prosperity and togetherness. And Poori? Well, those golden, puffed-up delights are perfect for any special day, or even just a day when you want to feel special! It’s often enjoyed during festivals like Diwali and Holi too!

A Little Trip Down Memory Lane

The history of Avial is shrouded in delicious mystery! Legend has it that it was invented by Bhima, one of the Pandava brothers from the epic Mahabharata, during their exile. He was tasked with cooking a meal with limited ingredients, and thus, Avial was born! Poori, on the other hand, has ancient roots in the Indian subcontinent, with variations found in different regions for centuries.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients You’ll Need:

For the Scrumptious Poori:

2 cups Gehun ka Atta (Whole Wheat Flour)
1 tbsp Sooji (Semolina) – This makes the pooris extra crispy!
1 tsp Ajwain (Carom Seeds) – For that lovely aroma and digestion!
Salt to taste
Water, as needed to make a dough
Oil for frying – I prefer a neutral oil like Sunflower or Vegetable oil.

For the Vibrant Avial:

1 cup mixed vegetables, cut into long pieces (about 2 inches):
- Kathal (Jackfruit)
- Muringakkai (Drumsticks)
- Kela (Plantain)
- Carrot
- Beans
- Kundru (Ivy Gourd)
- White Pumpkin
- Potato
1 cup fresh Nariyal (Coconut), grated
2-3 green Chillies, slit lengthwise
1 cup Dahi (Yogurt), slightly sour
2 tbsp Nariyal ka Tel (Coconut Oil)
1 tsp Rai (Mustard Seeds)
1 sprig Curry Patta (Curry Leaves)
Salt to taste

Step-by-Step Instructions – Easy Peasy!

Poori Time!

Dough it Right: In a large bowl, mix the gehun ka atta, sooji, ajwain, and salt. Add water little by little and knead into a stiff but pliable dough. Cover it with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax and makes rolling easier.
Roll ’em Out: Divide the dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a small, circular disc (about 3-4 inches in diameter). Don’t make them too thin!
Fry Like a Pro: Heat oil in a kadhai (wok) or deep frying pan over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into the oil. If it rises to the surface immediately, it’s ready!
Puff it Up: Gently slide a poori into the hot oil. Using a slotted spoon, lightly press the poori down into the oil. This will help it puff up beautifully. Fry until golden brown on both sides.
Drain and Enjoy: Remove the poori from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining pooris.

Avial Magic!

Veggie Prep: In a large pot, combine all the mixed vegetables, salt, and enough water to just cover them.
Cook ’em Soft: Bring the water to a boil, then reduce the heat and simmer until the vegetables are tender but not mushy (about 10-15 minutes).
Coconut Bliss: Grind the grated coconut and green chillies into a coarse paste.
Yogurt Time: Gently whisk the yogurt until smooth.
Mix it Up: Add the coconut paste and whisked yogurt to the cooked vegetables. Mix well and cook for another 2-3 minutes on low heat, stirring constantly. Be careful not to let the yogurt curdle!
Tadka Twist: Heat coconut oil in a small pan. Add mustard seeds and curry leaves. When the mustard seeds start to splutter, pour the tempering over the Avial.
Serve with Love: Serve the Avial hot with the freshly fried Pooris.

Tips for a Perfect Poori-Avial Experience:

Poori Perfection: Don’t overcrowd the kadhai while frying pooris. Fry them in batches to maintain the oil temperature.
Avial Authenticity: The key to a great Avial is the freshness of the vegetables and the balance of flavors. Don’t be afraid to adjust the amount of yogurt or green chillies to your liking.
Rest the Dough: Resting the poori dough is crucial for soft and puffy pooris.
Don’t Overcook: Overcooking the vegetables in the Avial will make them mushy. They should be tender but still hold their shape.

Cooking Variations for the Modern Kitchen:

Pressure Cooker Avial: Speed things up by pressure cooking the vegetables for 1-2 whistles. Release the pressure immediately and proceed with the recipe.
Air Fryer Poori: While not traditional, you can “bake” the pooris in an air fryer for a healthier option. Brush them lightly with oil and air fry at 350°F (175°C) for a few minutes until golden brown. They won’t puff up as much, but they’ll still be tasty!
Induction Stove: Use the same method as gas stove.

Nutritional Information (Approximate per serving):

This will vary depending on the specific ingredients and portion sizes. However, Poori with Avial is a good source of carbohydrates, fiber, vitamins, and minerals. It’s also relatively low in fat, especially if you use less oil for frying the pooris.

Serving Suggestions:

Serve the Poori and Avial hot and fresh!
A dollop of homemade ghee (clarified butter) on the poori adds a touch of richness.
A side of spicy pickle or chutney complements the flavors beautifully.
Enjoy it as a hearty breakfast, a satisfying lunch, or a light dinner.

Now it’s Your Turn!

So there you have it, my friends! A simple yet sensational recipe for Poori with Avial that’s sure to bring a smile to your face and warmth to your heart. Try this recipe at home and share the joy with your friends and family. I promise, they’ll thank you for it!

Happy Cooking!

Yours truly,

Chef Curry Do’pyaza