Saturday, September 7, 2013

Awalakki Chitranna (Beaten Rice - Oggarane)

Beaten rice or Awalakki in Kannada. Awal in Tamil and Poha in Hindi. Awalakki is also used during fasting and we can prepare many items, like Awalakki uppittu, gojjavalakki, avaalakki payasa, avalakki bisi bele bath, awalakki chitranna in many varieties. I have done Awalakki Chitranna in simple way and it easy to prepare and will be definitely loved by all. We can have this Chitranna for break fast, lunch or as evening snack and also can be prepared for dinner. Its healthy and tasty.
Things Needed: 
Awalakki ( Beaten Rice) : 2 Cups. (Thick Awalakki should be used)
Lemon Juice or Tamarind Pulp: 1 Table spoon
Jaggery : 2 Table spoon
Rasam Powder : 1 Table spoon
Salt: to taste
Coconut: 1/2 Cup
Turmeric powder: a little
Mustard seeds: 1 Tea spoon.
Urd dal : 1 Tea spoon
Oil: 2 Table spoon
Ghee: 1 Table spoon
Curry leaves: 10 to 15
Coriander leaves: 2 Table spoons
Green chilly: 2
Ground Nuts: 2 Table spoons.
Sesame seeds: 1 Table spoon
Water:1/2 Cup
Method: 
1. Wash and cut green chilly, coriander leaves and curry leaves. Squeeze out the juice from the lemon and keep it aside.
2. Roast Sesame seeds for 1 minute and powder when it is cool.
3. Wash Awalakki nicely and put it in a big bowl.
4. Add lemon juice or tamarind pulp, turmeric powder, rasam powder, jaggery and salt to the Awalakki. Add 1/2 cup of water and keep it for 10 to 15 minutes.
5. Now keep a pan on the fire and heat. Put oil and add mustard seeds, urd dal. Let the mustard splutter. Add curry leaves, cut green chilly and ground nut. Fry ground nuts till brown.
6. Add soaked Awalakki mixture to the pan. Mix it thoroughly (Do this slowly) on the low flame. Add water if still required. Let all the moisture disappear. Add roasted powder sesame and rasam powder. Add coconut and mix it nicely again. Cook for 1 to 2 minutes.
7. Remove the cooked Awalakki and put it in a serving bowl. Add 2 spoons of fresh ghee and cut coriander leaves.
8. Mix it again and serve hot Awalakki Chitranna with a cup of curd.
Note: You can use lemon pulp or tamarind pulp, any of  one of them. Soak tamarind in hot water for 10 minutes and squeeze out tamarind to get the pulp. This way you can get good and quick pulp. Using ground nuts is an optional. Instead you can use cashew nuts. You can also use more jaggery if you like sweet taste or you can use it very less.
Serves: 3 to 4
Time: 30 minutes.
  

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