Raw Mango - Sasive Avalakki

Avalakki/ poha/ aval is one of the handy grain that come into help for breakfast or snack. 

Avalakki is prepared using boiled rice.
I have seen this process in my Doddamma's house when I used to stay in my childhood days. Its all a precious memory that come as dream for now.
Here is Sasive Avalakki one of the famous dish from Udupi. Even in big functions they do prepare Sasive Avalakki (Avalakki prepared using mustard seeds).
Here I have used raw mango tokku instead of tamarind pulp and ground mustard with coconut and added it.
Let us see the recipe now :
No Onion or No Garlic is used here and is one of the traditional dish from Udupi.

Ingredients :

To Cook :
Avalakki /Poha /Aval (Thick) : 3 Cups
To Add :
Mango Tokku/Grated Mango : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little
Grated carrot : 1
Ghee : 2 Tablespoons
To Grind :
Cut or grated coconut : 1 Cup
Mustard seeds : 3/4 Teaspoon
Red chilly /Byadagi chilly : 4 to 5
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Groundnuts : 1 Handful
Curry leaves :6 to 8

Method :

1. Wash avalakki, drain out all the water. Add salt and mix it.

2. Add turmeric powder, jaggery, mango tokku and mix it nicely. Add 1/2 Cup of water and leave it for 5 minutes.

3. Cut or grate coconut and grind it with mustard seeds. Wash and grate carrot.

4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and 1 red chilly.

5. Add groundnuts and fry till it turns golden brown. Add curry leaves.

6. Add soaked avalakki mixture and mix it slowly on low flame.

7. Add 2 tbs of ghee and mix it slowly. Cover and cook for a minute.

8. Let it cook on low flame. Add ground mustard - coconut mixture and mix it nicely.

9. Add grated carrots and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve it with a cup of curd and banana.

Note :

It should be soaked well, so that avalakki cooked turns soft. You can use more oil instead of ghee. Use of more /less chilly is optional. You can adjust jaggery according to your taste.
Do not grind coconut and mustard into paste. Use the thick variety of Avalkki.
Time : 30 Minutes.
Serves : 3 to 4 .

Pumpkin Sweet Rotti

Sweet Rotti is one of the easy and healthy breakfast that helps to pull your day with energetic and lively.

This sweet rotti here is prepared using pumpkin, jaggery, Rava and coconut. Rava /rave/semolina is good to have in the morning since it is full of carbs. Pumpkin and jaggery provide energy and sweetness to rotti. Coconut provides taste and some good vitamins and minerals.
I grated the pumpkin and added fresh boiled milk, coconut and organic jaggery to make it more tasty.

Let us see some benefits of having "Pumpkin" in our diet.

Pumpkin helps to take care of your heart health. It helps in boosting our immunity system. It is filled with rich vitamins, minerals and antioxidants. It is low in calorie and good for weight loss. It helps to protect our eye health. Pumpkin contain good source of potassium and vitamin c. It is rich in fiber and good for easy digestion and helps to ease constipation problems.
No Onion or Garlic is used in this Pumpkin Sweet Rotti.
Let us see the recipe now :

Things Needed :

Pumpkin : Grated : 1 Big bowl. (Quarter part of one medium sized pumpkin).
Rava ; Semolina /Rave /Sooji : Medium sized : 2 Cups
jaggery :  2 to 3 Tablespoons of jaggery.
Salt : As required
Coconut : 1 Cup /5 to 6 Tbs.
Oil : 3 to 4 Tbs
Ghee : 2 Tbs

Method :

1. Wash and peel off the skin of pumpkin. Remove the pulp and seeds.
2. Grate pumpkin and keep it aside. Grate coconut and keep it aside.

3. Take a big bowl and put medium size rava/semolina/sooji/ rave.

4. Add jaggery, salt, coconut and grated pumpkin. Add 1/2 cup of milk and mix it well.

5. Add required water and prepare the rotti batter little watery. Let it rest for 5 minutes.

6. Keep a pan on the fire and heat. Sprinkle some oil on top of the dosa tava.
7. Take a handful of the pumpkin rava batter and spread it on the tava in circle shape.
8. Spread as thin as you like it. Sprinkle some oil on the top and cover it.

9. Cook for 1 to 2 minutes. Turn the other side and cook for a minute.

10. Pumpkin Sweet rotti is ready to serve.

11. Add ghee on the top on hot sweet rotti and serve with your choice of side dish.

12. Repeat the same and prepare rottis.

Note :

Adding milk adds to the taste and gives softness to rotti. Adding coconut is optional. I have used liquid jaggery. Any jaggery is optional. Turn into powder form and then use it. Adding more pumpkin gratings is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Sweet and Spicy Tamarind Gojju

Sweet and Spicy Gojju is prepared with Huggi. This is one of the traditional dish from Udupi, especially my doddamma's house. Udupi people do not make the Huggi very sweet. It is with mild sweet and Sweet and Spicy Tamarind Gojju is used as side dish and it is one of the must dish done with Huggi.

Huggi is prepared normally during the month of Dhanurmasa. Dhanurmasa starts from December 14 or 15 and ends at Makara Sankranthi. Makara Sankranthi is also known as Uttarayana Punyakala, since The Sun moves towards the north a bit.
December is normally winter season and weather is chill. The body has to be kept warm and this gojju, huggi jaggery helps to keep the body warm and energetic. A little pepper pods are crushed and used and a green chilly. (Optional).
Let us see the recipe now :

Things Needed :

Tamarind : A big marble size
Jaggery : 3 to 4 Tablespoons
Pepper Pods : 4 to 5
Salt : As required

Seasoning :

Coconut Oil : 1 Tbs
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 1

Method :

1. Soak Tamarind in 1/2 cup of hot water for 5 minutes and squeeze out the pulp.

2. Clean jaggery and keep it aside. / Melt jaggery completely and sieve it to a bowl.

3. Now keep a pan on fire and put coconut oil.
4. Add mustard seeds and let it splutter. Add ingh, curry leaves and slit green chilly.
5. Add tamarind pulp and cleaned jaggery to it. Add required salt. Mix it well.
6. Add crushed pepper and a pinch of turmeric powder.

7. Let it boil nicely for 3 to 4 minutes. Let it get bit thick. (Not much).

8. Shift it to a serving dish and serve with Huggi.

Note :

Huggi is mild sweet dish prepared using moong dal, raw rice, little jaggery with fresh coconut.
Huggi and Sweet and Spicy Tamarind Gojju goes well with Huggi. It is not only satisfy your taste, helps in keeping your health in good condition. During the winter eating sweet and spice (Jaggery and pepper) is good to take away the cold from our body. Put some water to jaggery and boil. Let it completely melt. Sieve jaggery  and then use sieved jaggery. (Better to clean the jaggery before using.
Adding more chilly is not necessary.
Time : 20 Minutes
Serves : 2 to 3 .

Spring Onion and Kesu Curry

These spring onions are grown in our pots, on the terrace and even kesu leaves are also from home.
I just thought and remembered the curry that Leela dodda prepares and prepared this curry.
The combination of Spring onions and kesu leaves goes in hand and hand. the combination is also gives out the good taste.

I have used kesu leaves, spring onion leaves and the onions attached to the stem, rasam powder, coconut, tamarind and turmeric powder. Fried little urid dal and red chilly/byadagi chilly.
Let us see the recipe now :

Things needed :

To cook : 
Spring Onions : 1 Small bundle
Kesu leaves : 10 to 15

To Fry :
Urid dal : 1 Teaspoon
Byadagi Red chilly : 3 to 4
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

To Add :
Cut onion pieces : 1 Small cup
Tamarind Pulp : 2 Tbs
Turmeric powder : A pinch
Salt : As required
Jaggery : 2 to 3 Tbs

To Grind :
Coconut : 1 Cup
Fried Urid mixture

To Season :
Oil : 1 Tablespoon
Mustard seeds : 1 /2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Ingh /Asafoetida : A pinch

Method :

1. Wash and cut kesu leaves, spring onion leaves and the onions at the edge.

2. Keep a pan add oil, mustard seeds and jeera. Soak tamarind in hot water and squeeze out the pulp.

3. Let it splutter. Add cut onions and fry for a minute. Add cut kesu leaves and spring onions.

4. Mix all the ingredients nicely and stir. Add tamarind pulp and salt. Add turmeric powder. Add 1/2 cup of water.

5. Add jaggery and 1/2 cup of water. Let the leaves cook till soft.

6. Grate coconut and keep it aside.
7. Keep a pan on the fire and add 1/2 tsp of oil. Fry urid dal and red chilly till the dal turns golden brown.

8. Add curry leaves and ingh. Add rasam powder and grated coconut. Let the mixture be cool.

9. Grind the coconut - urid dal mixture using little water.

10. See that the leaves are cooked till soft. Add ground coconut mixture and mix it well.

11. Cook for 2 to 3 minutes and shift the curry to a serving dish.

12. Serve with plain rice or chapati or idli or dosa or any choice of your main dish.

Note :

Do not use much water to grind. You can adjust the thickness of the curry by using less water.
Use of more jaggery is optional. One should use tamarind pulp to avoid itching feeling from kesu leaves. Use of more chilly is optional. Use of more oil is optional. It taste better but not good for health.
Time : 30 Minutes

Serves : 2