Quick Avalakki

Avalakki/poha/flattened rice /Aval is such a handy grain and you can prepare lovely dishes using this grain. Avalakki comes to help when you are tired, bored, just want to relax with some simple dish.
I have tried this Avalakki for breakfast. It is simple, quick and yummy. I am sure you all are going to try and enjoy this quick Avalakki.

I have used medium size avalakki/beaten flatten rice, home prepared spice powder, lemon, ginger and jaggery. Not to forget the seasonings and coconut.
Avalakki is always a better choice because it is easy to prepare and good for health. You can prepare this Avalakki on festival or feast days since there is no onion or garlic added here in this recipe.
No Garlic OR No Onion is added to this Quick Avalakki. Good for breakfast or snack.
Let us see the recipe now :

Things needed :

To Cook :
Avalakki /Flattened rice : 2 Cups

To Add :
Lemon : 1 Lemon extract/lemon juice
Jaggery : 2 to 3 Tablespoons
Ginger : An inch
Spice powder : 1 Teaspoon
Coconut : 3 to 4 Tablespoons
Salt : As required
Ghee : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons.

To Season :
Coconut Oil : ! Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
Ground Nuts : 2 to 3 Tablespoons

Method :

!. Wash and cut coriander leaves, slit green chilly and  curry leaves.
2. Grate coconut and keep it aside. Wash ginger and remove the outer layer. Grate it and keep it aside.
3. Wash avalakki and drain all the water from it.
4. Add turmeric powder, powdered jaggery, salt, lemon juice, spice powder and mix it well.
5. Add 1/4 cup of water and let it rest for 5 to 10 minutes.

6. Keep a pan on the fire and heat. Add a tablespoon of oil. Add mustard seeds, urid dal and let mustard seeds splutter.

7. Add slit green chilly and fry for a minute. Add curry leaves and stir once. Let the flame be low.
8. Add avalakki and mix it nicely. Slowly mix it. Let all the mixture mix it well. Add water if required.

9. Let all the ingredients mix well. Add water if required. Cover the lid and cook for 3 to 4 minutes. Put off the fire. Cover with lid and cook for 2 to 3 minutes. Add ghee and mix it well.
10. Keep a small pan and heat. Add 1/2 teaspoon of oil and fry ground nuts. Fry till they turn slightly golden colour. Add this fried groundnuts to avalakki.

11. Now shift the ready Avalakki to a serving bowl. Add coconut and fried groundnuts on the top of avalakki.

12. Serve with a cup of curd.

Note :

If you are using very thick avalakki put little more water and let it rest for little more time. Adding groundnuts is optional. Use of coconut oil is optional. Any cooking oil can do. You should  add ghee when the avalakki is hot. So that it melts and mixes well with avalakki. I have used dry roasted methi seeds and raw mustard seeds powder as spice powder. I have used green chilly which has naturally turned red when kept it for a long time.
Time : 30 Minutes
Serves : 2 to 3.

Spice Powder : 

Dry roast 1/2 Teaspoon of methi seeds and dry grind with 1 teaspoon of mustard seeds and 1 teaspoon of red chilly powder. 

Easy Avalakki

Avalakki/Poha/Aval is a handy ingredients and you can do varieties of dishes. I have tried this easy avalakki and it is nice to have it at any time of the day.

I have used very simple ingredients like Avalakki (organic and brown/not removed the husk completely or unpolished). Ground nuts, green chilly and little coconut.
It is an easy dish and goes well with a cup of coffee/tea/juice or it can be eaten with curd.
It is good to take for travel too.
Let us see the recipe now :

Things Needed :

Avalakki/Poha/Aval : Thin variety : 2 Cups
Green chilly : 1
Roasted chenna/Hurikadale : 1 Tablespoon
Ground Nuts : 2 to 3 Tablespoons
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Salt : As required
Coconut /Dry coconut/Copra : 2 to 3 Tablespoons

Method : 

1. Clean avalakki and keep it aside.
2. Grate coconut and keep it aside.
3. Wash curry leaves and green chilly , cut into small and keep it aside.
4. Now keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add curry leaves and cut green chilly. Fry for a while.
6. Add ground nuts and fry till they turn golden brown. Add roasted chenna and stir once, add avalakki fry for 1 minute.

7. Put off the gas, add required salt and let the fried avalakki stay in pan till it turns cool.

8. Add grated fresh coconut once avalakki is cool and serve with a cup of coffee/tea.

Note : 

You can add little sugar or jaggery while frying avalakki. You can also add a pinch of turmeric powder to the mixture. Adding any other spice like chat masala, garam masala powder or mango powder is optional. You can also add cut onions while serving. (Optional). You can add cut dry coconut if you using this avalakki for travelling.
Time 10 Minutes
Serves : 2 to 3
Tip :Drying avalakki in sun for 1 to 2 days will help the avalakki to stay without any worms or insects.

Avalakki/Poha Uppittu

Avalakki/ Poha/Aval / flattened rice is one of the healthy grain that you can use and prepare healthy dishes. It is easy and simple. The best thing is it can be cooked faster. or You just wash and add curd and eat. Avalakki can be used in different varieties of food like, upmas of different types, sweet laddu, fried spicy mixture, payasam and even curd avalakki and other items.

I have used Thick Avalakki, coconut and some simple ingredients.
Lets see some benefits of eating Avalakki/Poha in our diet.
Avalakki/Aval/Poha/Flattened rice is digested easily. It is full of carbohydrates and provides needed energy for the whole day. It does contain Iron and nutrients. Avalakki is said to be gluten free and good for people who are allergic to wheat. Avalakki/flattened rice provides the Vitamin B1 and control the blood sugar levels.
No Onions or Garlic added in this recipe. Avalakki Uppittu can be eaten for breakfast/snack time/dinner. It is quick to prepare and good for all age group too.

Let us see the recipe now :

Things Needed :
Thick Avalakki/Poha : 2 Cups
Ground Nuts : 2 to 3 Tablespoons http://amzn.to/2m9DDIx
Green Chilly : 2 to 3
Grated Ginger : 1 Teaspoon
Lemon extract : 2 Teaspoons (1 lemon )
Grated Coconut : 1/2 Cup
Jaggery http://amzn.to/2lK7A5P : 2 Tablespoons
Salt (http://amzn.to/2ncKr8W) : As required
Seasoning :
Mustard seeds ; 1 Teaspoon
Jeera : 1/2 Teaspoon
Urid dal : 1 Teaspoon
Oil : 2 Tablespoons
Curry leaves : 8 to 10
To Add :
Ghee : 1 Tablespoon
Coriander leaves : 2 Tablespoons

Method :

1. Clean and wash Avalakki/poha and soak in 1/2 Cup of water.
2. Wash and cut (slit) green chilly, curry leaves and coriander leaves.
3. Grate Coconut and keep it aside. Remove the outer layer of ginger and wash and grate it.
4. Keep the pan on the fire and heat. Add oil and mustard seeds.
5. Add urid dal. Let mustard seeds splutter. Add jeera and cut green chilly and fry.
6. Add curry leaves. Mix it well. (Let the flame be low while adding curry leaves).

7. Add groundnuts and fry nicely till they turn slightly golden.
8. Add soaked Avalakki/poha/flattened rice and mix it slowly.

9. Add a little turmeric powder and required salt. Add washed and grated ginger.
10. Add powdered jaggery. Mix all the ingredients nicely and cook on low flame for 3 to 4 minutes.

11. Let all the moisture disappear slowly. Mix in between so that it does not get burnt.
12. Put of the fire and add lemon extract, fresh grated coconut. Add ghee .

13. Mix all the ingredients nicely and shift to the serving dish.
14. Add cut coriander leaves and serve with a banana or a cup of curd.

Note :

You can add more water while it is cooking. (Remember that to add very little water). Adding more water will spoil the taste. Adding more or chilly is optional. Adding more/less ghee is optional. Ghee adds to the taste. Adding jaggery /sugar is optional. Jaggery is a healthy option. Adding onions and garlic is optional.
Time : 30 Minutes
Serves : 4 to 5.
I have added the links to the products which I have used ..You can use the link and save your time and money...

Avalakki Pongal

Happy Sankranthi One and All.

Avalakki/flattened rice/Poha/Pova/Aval Pongal is a healthy dish that you can prepare for this Sankranthi. Sankranthi is celebrated most of the states in India. It is to mark the first of the season and people pray and thank God for the good harvest.
It is also known as Makara Sankranthi because The Sun starts moving towards north and is called
" Uttaraayana ".
In South India people prepare Huggi/Pongal on this day and do Nevedyam to God. In Karnataka it is called Suggi Habba and the festival is celebrated for two days. First it is for the kids and the festival celebrated by doing Arati to Kids and "Ellu -Bella" (Sesame seeds and Jaggery), is poured on them to get away with the evil eyes. Little girls distributes "Ellu Bella " to housed around their neighbourhood. It is very beautiful sight seeing girls in traditional dresses and running around. The second day Huggi/kichidi/Pongal is prepared and Nevedyam is done to God and tasty traditional food is prepared and feast food is served to people at home.
Huggi is prepared using Moong dal and Raw Rice. Freshly harvested pulse and rice is used to cook this Pongal.
Sankranti is called in different names in different places. 
It is known as Makar Sankrnti, Thai Pongal, Uttarayan, Maghi, Bhogali Bihu, Shishur Saenkraat, Khichidi, Poush Sangkrant
As I said Pongal is an easy and one of the traditional dish, I used Avalakki instead of rice which helps in eating less starch.
I have used Avalakki, little Moong dal/Hesaru bele, ghee, jaggery, cardamom, raisins and cashews.

Let us see the recipe Now :

Things Needed :

Avalakki (Thick Variety) :  1 Cup
Moong Dal: 1/2 Cup
Jaggery : 1/2 Cup
Ghee : 2 to 3 Tablespoons
Fresh Coconut : 1/2 Cup
Cardamom : 3 to 4 Pods
Raisins and Cashews : 1 to 2 Tablespoons
Pepper Pods : 2 to 3

Method :

1. Wash and soak avalakki/poha/Flattened Rice for 10 to 20 minutes.
2. Wash and cook moong dal till it turns soft. Powder cardamom and keep it aside.
3. Add soaked avalakki and mix it well. Let it cook for 3 to 4 minutes.
4. Add jaggery and mix it well. Add a spoon of ghee. Mix and cook for 2 to 3 minutes.
5. Let the avalakki -moong dal get the thick consistency. Add cardamom powder.
6. Mix it well and shift " Avalakki Pongal" to a serving dish.
7. Keep a pan on the fire and put 2 tablespoons of ghee. Fry raisins and cashews.
8. Add this fried cashews and raisins to " Avalakki Pongal" and serve with little ghee on top.

Note :

Use of jaggery More/Less is optional. Use of ghee more/less is optional. You can add same quantity of moong dal to avalakki. (Optional). Adding more/less nuts is also optional. Roasting the moong dal before cooking is optional. (According to your taste).
Time : 20 Minutes
Serves :  3 to 4. 

Quick Moong - Avalakki Kichidi...

Quick Moong -Avalakki kichidi can be done quickly and is very simple, not much of spices used.

I have used Thick Avalakki/Aval/Poha/flatter or beaten rice, moong dal and some mild spices.

Kichidi does mean mixture. Rice, dal, spices cooked together becomes a whole meal. It is always healthy when you don't use much of oil and spice. Kichidi can be eaten for breakfast, lunch or dinner or it can eaten as brunch on a lazy sunday. (Breakfast and Lunch combined).

Moong dal contain carbohydrates, proteins, vitamins and minerals. Moong dal is good for people who diet because consuming moong helps to stay full for a long time. It is also said it is one of the best legume for vegetarians because it provides needed minerals and vitamins to the body. 

Avalakki/poha/aval/ flattened rice also good for our body. It is good for people who wants to diet. There is no onion or garlic used in this dish. You can prepare prepare Moong -Avalakki Kichidi within a short time. 

Lets see the recipe Now :

Things Needed :

Moong dal : 1 Cup

Avalakki/Flattened Rice (Thick variety) : 2 Cups

Green Chilly : 2 

Ginger : 1 Teaspoon (an inch)

Pepper pods : 6 to 8

Jeera/Cumin Seeds : 1 Teaspoon

Ingh/Asafoetida : a pinch

Salt : Required Salt/

Ghee : 2 to 3 Tablespoons
Curry leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons
Cashew Nuts : 2 to 3 Tablespoons (cut into small pieces)
Coconut : 2 Tablespoons .(Optional)

Method :
1. Wash and soak thick variety of flattened rice/Avalakki/Aval/Poha/Pova in 1/2 Cup of water. (For 10 minutes).
2. Wash and cook moong dal and keep it aside.

3. Wash and cut green chilly, curry leaves and coriander leaves.
4. Wash and remove the outer layer of ginger and grate it. Keep it asdie.
5. Crush pepper pods and keep it aside.
6. Keep a big pan on the fire. Put ghee and fry cashew nuts and take out cashews.
7. Add jeera and crushed pods. Add ingh/Asafoetida and curry leaves.
8. Add cut green chilly and fry for 10 seconds.
9. Add cooked moong dal, turmeric powder and salt. Add 2 glasses of water.

10. Let it mix well and boil for 2 to 3 minutes.
11. Add soaked Avalakki/flattened rice and mix it well. Cook for 5 minutes.
12. Stir in between so that it does not burnt at the bottom. Add a tablespoon of ghee. Mix it well.
13. Shift the cooked kichidi to a serving dish. Add cut coriander leaves.

14. Add grated coconut and fried cashew nuts.
15. Serve with papad, pickle and curd.

Note :
You can use raw rice/broken wheat instead of Avalakki. (Optional).
Use of onions and garlic is optional.
Use of more/less ghee is optional.
Use of cashew nuts and coconut is optional.
You can cook moong dal in a big pan instead of pressure cooking the dal. (Dal cooked in pressure cooker get smashed). (Optional).
Use of spices is also optional. You can use garam masala/cloves/cinnemon along with green chilly adds to the taste. But it is not that healthy.
Time : 30 Minutes
Serves : 2 to 3.

Sesame Gojju Avalakki

Avalakki/Poha/Aval/ is one of the easy dish that one can do within in a short time.You can prepare many many dishes using avalakki. This time I have prepared Sesame (Ellu/Till) gojju Avalakki.
I have used thick variety of avalakki, added some spice, Sesame seeds gojju, jaggery and little ghee.

Lets see some benefits of eating sesame seeds in our diet.
Sesame seeds/Gingly seeds are an excellent source of minerals and vitamins. They are rich in copper, manganese, calcium, magnesium, iron and phosphorus. They are rich in dietary fiber. They help to prevent high blood pressure. They help to build strong bones, increase heart health, help to cure sleep disorders and improve digestion. It also helps to reduce inflammation,
Let us see the recipe now :

Ingredients : 

Thick variety of Avalakki/Aval/Poha/ Beaten or flattened rice : 2 Cups.
Jaggery : 2 Tablespoons
Sesame Gojju : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Turmeric powder : a pinch
Oil : 1 Tablespoon
Ghee : 1 Tablespoon
Coconut : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Ground Nuts : 2 To 3 Tablespoons
Curry Leaves : 6 to 8 or more
Ingh : a little
Salt : As required

Method : 

1. Wash avalakki remove all the water and keep it aside. Add a spoon of Sesame gojju.
2. Add rasam powder, turmeric powder, jaggery, salt and mix it well.
3. Keep this avalakki for 5 to 10 minutes.

4. Wash curry leaves and keep it aside. Grate coconut.
5. Keep a pan on the fire. Add oil and heat. Put mustard seeds, urid dal and let the mustard splutter.
6. Add groundnuts and fry till they turn golden brown. Add curry leaves and ingh.
7. Now add mixed avalakki and mix it well. Add 1/4 cup of water. Let it cook on low flame.

8. Mix it slowly and let all the moisture disappear. Add a spoon of ghee on the top.
9. Add grated coconut and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve with a cup of curd.

Note :

You can use any puliyogre gojju instead of sesame gojju.  Use of any brand rasam powder is optional. Adding more/less spice is optional. Adding ghee is optional.
Time : 20 Minutes.
Serves : 3 to 4 

Recipe for Sesame gojju : 

Things Needed :
Sesame seeds : 3 to 4 Tablespoons, 4 to 5 pepper pods, 1 Tablespoon of jaggery, 1 tablespoon of ground nuts and little salt.

Method :
Dry roast sesame seeds (black/white), peper, till it pops up. Remove from the fire and let it cool. Dry roast groundnuts slightly. Dry grind sesame seeds and pepper pods till powder. Remove from the mixi jar.
Soak a lemon size of tamarind in hot water for 5 minutes and squeeze out the pulp.
Keep a pan on the fire and heat. Add tamarind pulp, salt and jaggery. Let it boil for 2 to 3 minutes. Add a pinch of turmeric powder, dry ground sesame powder and mix it well. Add roasted ground nuts. Let every thing mixes well and get thicken. Put off the fire and leave it for cooling. Sesame gojju is ready to use.
Do not keep this gojju for a long time. ( Maximum 1 Week).