Spicy Curry Leaf Adai

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe


  • raw rice - 1.5 cup
  • red gram (toor) dal - 1/2 cup
  • grated coconut - 1/2 cup
  • dried red chilies - 4 to 5
  • tamarind - 1 cm ball
  • onion - 1/2 cup, finely chopped
  • curry leaves - 1/3 cup, shredded
  • oil to fry
  • salt to taste

How to Make Spicy Curry Leaf Adai

  • Soak the rice and dal together for 2 hours.
  • Roast the chilies in 1 tsp of oil.
  • Drain the rice and dal from water.
  • Add the roasted chilies, coconut and tamarind.
  • Grind to a stiff, coarse paste, adding very little water.
  • Add onion, curry leaves and salt to the ground mixture.
  • Heat a tawa. Place an orange size ball on it.
  • Dip your hand in water and flatten the ball into a thick pan cake, avoiding touching the tawa.
  • Pour some oil round it.
  • When the underside is cooked and well browned, turn the adai over, pour some more oil and cook the other side.
  • Serve as a side dish with rice and curry.