We can have AVALAKKI UPMA for break fast or as evening snack.
Things needed:
Gatti Avalakki ( Thick variety of beaten rice). : 2 cups.
Onions : 2 ( Medium sized) : 2
Green chillies : 2 to 3.
Mango chutney( mango Tokku ) : 2 Tea spoons.
Jaggery : 2 Tea spoons.
Coconut : 1/2 cup.
Salt : as required.
Oil : 3 Table spoons.
Turmeric powder: 1/4 Tea spoon.
Mustard seeds: 1/2 Tea spoon.
Urd daal: 1/2 tea spoon.
Curry leaves : 6 to 8
Coriander leaves: 3 to 4 Table spoons. ( cut leaves).
Method :
Wash and soak Avalakki in half a cup of water. Add salt, Mango chutney, jaggery and turmeric to it. Keep this mixture aside.
Now wash green chillies and coriander leaves and curry leaves . Cut them in to small pieces and cut onions also into small pieces and keep it aside. Grate fresh coconut and keep it aside.
Keep a pan on the fire and heat. Put two table spoons of oil . Add mustard seeds, urd daal. Let the mustard spurt. Add cut green chillies and curry leaves to it. Add cut onions and fry them for 2 to 3 minutes. Mix well and add soaked Awalakki mixture to it. Mix thoroughly and leave it for 2 minutes. Let it cook on low flame. Now put off the fire and add fresh grated coconut cut coriander leaves to it. Awalakki is ready to serve.
Note : You can also add ground nuts to the awalakki. Add groundnuts when the mustard spurt and fry for 2 minutes and then add the onions. You can add even cut vegetables. ( Boil cut carrots, beans, peas and potatoes and then add it after you fry the onions). You can add tamarind pulp instead of mango chutney.
Mango chutney : Take a raw mango wash and dry with towel. then grate the mango. Keep a pan on the fire. Put 2 table spoons of oil. Add mustard seeds and little ingh. When the mustard spurt add grated mango, salt and green chilles. Mix well in between . Add a pinch of turmeric to it and mix well until it becomes thick. Put off the gas and leave it for cooling and then put the chutney in the glass bottle. You can also use this chutney for preparing Mango Rice or you can use this as pickle while having curd rice.
Serves : 3
Gatti Avalakki ( Thick variety of beaten rice). : 2 cups.
Onions : 2 ( Medium sized) : 2
Green chillies : 2 to 3.
Mango chutney( mango Tokku ) : 2 Tea spoons.
Jaggery : 2 Tea spoons.
Coconut : 1/2 cup.
Salt : as required.
Oil : 3 Table spoons.
Turmeric powder: 1/4 Tea spoon.
Mustard seeds: 1/2 Tea spoon.
Urd daal: 1/2 tea spoon.
Curry leaves : 6 to 8
Coriander leaves: 3 to 4 Table spoons. ( cut leaves).
Method :
Wash and soak Avalakki in half a cup of water. Add salt, Mango chutney, jaggery and turmeric to it. Keep this mixture aside.
Now wash green chillies and coriander leaves and curry leaves . Cut them in to small pieces and cut onions also into small pieces and keep it aside. Grate fresh coconut and keep it aside.
Keep a pan on the fire and heat. Put two table spoons of oil . Add mustard seeds, urd daal. Let the mustard spurt. Add cut green chillies and curry leaves to it. Add cut onions and fry them for 2 to 3 minutes. Mix well and add soaked Awalakki mixture to it. Mix thoroughly and leave it for 2 minutes. Let it cook on low flame. Now put off the fire and add fresh grated coconut cut coriander leaves to it. Awalakki is ready to serve.
Note : You can also add ground nuts to the awalakki. Add groundnuts when the mustard spurt and fry for 2 minutes and then add the onions. You can add even cut vegetables. ( Boil cut carrots, beans, peas and potatoes and then add it after you fry the onions). You can add tamarind pulp instead of mango chutney.
Mango chutney : Take a raw mango wash and dry with towel. then grate the mango. Keep a pan on the fire. Put 2 table spoons of oil. Add mustard seeds and little ingh. When the mustard spurt add grated mango, salt and green chilles. Mix well in between . Add a pinch of turmeric to it and mix well until it becomes thick. Put off the gas and leave it for cooling and then put the chutney in the glass bottle. You can also use this chutney for preparing Mango Rice or you can use this as pickle while having curd rice.
Serves : 3
