Awarekai -Awalakki Tomato Baat

Awalakki (Beaten Rice) is also known as Poha or Awal. It is dehusked rice which is flattened and dried into thin dry flakes. It is easily digestible and used to prepare snacks in many cuisines. Awalakki is fat free, cholesterol free and sodium free. It is very good for obese and hypertensive patients. It is rich in vitamin E, Calcium and Magnesium

Tomatoes contains amazing amount of anti oxidant properties. They are rich in vitamin C and vitamin A. Tomatoes are powerful blood purifiers and clear up urinary tract infections. 

Aware kai or field bean is loaded with vitamins and Nutrients and it is good for winter season.

Tomato Awarekai -Awalakki Baat is prepared using Awarekai, Awalakki and Tomatoes as main ingredients. We can have Awalakki baat for break fast, lunch, snack or for dinner too. Not much of spice is used except some green chily and rasam powder. This perticular dish does not contain any onions or garlic . Awarekai - Awalakki Tomato baat will be liked and enjoyed by  the whole family and liked by all the age group.

Ingredients :

Awarekai : 1 Cup 

Avalakki : 2 Cups

Green chilly : 2 to 3

Tomatoes : 2 

Ginger : an inch

Salt : to taste

Curry leaves : 6 to 8

Coriander leaves : 2 to 3 Table spoon

Rasam Powder : 1 Tea spoon

Turmeric Powder : 1/4 Tea spoon

Coconut : 2 Table spoons.

Oil : 1 Table spoon

Ghee : 1 Table spoon

Mustard seeds : 1/2 Tea spoon

Urd Dal : 1/2 Tea spoon

Jeera : 1/2 Tea spoon

Turmeric powder : a pinch

Method : 

1. Wash and boil Awarekai in a pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, coriander leaves, tomatoes and curry leaves.

3. Clean and wash Awalakki and soak cleaned awalakki with 1/2 cup of water.

4. Keep a pan on the fire and heat. Add oil. Add mustard seeds and urd dal.

5. When mustard spurt add green chilly and fry for 10 seconds.

6. Add curry leaves. Add cut tomatoes and fry nicely for1 to 2 minutes. 

7. Add boiled and cooled Awarekai and fry. (Do not add any water from aware kai).

8. Add Rasam powder and salt. Mix it well.

9. Now add soaked Awalakki and mix it well.

10. Cook for 1 to 2 minutes. Stir in between. Add cut coriander leaves.

11. Add coconut and a spoon of ghee. Mix well and shift ready Awarekai Awalakki Tomato baat to a serving bowl.

12. Serve with a cup of curd.

Note : 

Thick Awalakki should be used. You can also add cut onions if you wish. Adding coconut and more chilly is an optional. Awalakki must be soaked in water for only  3 to 5 minutes. If necessary you can use water when it is cooking. Adding more ghee also an optional. 

 I have served Awarekai -Awalakki Tomato baat with Potato bajji 

Preparation fo bajji : Add besan, water, jeera, chilly powder and salt. Add required water and mix it well. Cut potatoes into thin slices. Keep oil for frying. When the oil is hot, dip the potato cuts into the besan dough and deep fry them on both side till they are brown.  Repeat the same with remaining dough and potato cuts. 

Time : 20 to 30 minutes.
Serves : 3 to 4

Dodda Patre (Coleus aromaticus) Tambuli & Rava Vada

Dodda Patre or Sambara bally is a small herb, and used as home remedy for cold and cough, and also in the south indian cooking. Tabuli or  tampina Huli ( gravy ) means the food which helps to   keep the body cool. Gravy, which is prepared using these leaves is eaten at the begining of our lunch normally. Hot rice and tambuli is a great combination, and it helps to digest your food easily. Tambuli is one of the side dish and served first while serving. Tambuli is one of the traditional dishes of  South Kenara.

Remedy for cold using Doddapatra/Sambara Balli

Dodda Patre leaf is used for cold and cough. Take 2 to 3 leaves, heat a little and squeeze out the juice, mix this juice with salt or honey and have this dodda patre juice for 2 to 4 times a day. 

Recipe

Here is a recipe of Dodda patre tambuli and from that tambuli I have prepared Rava Vada which is a fried yemmy item.  I am sure every one will love to have the tambuli as well as the Dodda patre Rava Vada too. We can have Rava Vada as snack or even during lunch or dinner time.

Dodda patre or Sambara Balli Tambuli
Things needed :

Dodda Patre leaves : 8 to 10 

Jeera : 1 Tea spoon

Pepper pods : 4 to 6

Green chilly :1 

Ghee: 1 Tea spoon

Curd : 1 Small cup

Salt : to taste

Curry leaves : 5 to 6 leaves

Coconut 1 Table spoon

Ingh : a pinch

Method :

1. Wash and keep the dodda patre leaves aside. Grate coconut.

2. Keep a small pan on the fire. Heat and put 1/2 tea spoon of ghee. 

3. Add 1/2 tea spoon of jeera and pepper to the ghee. Let it turn little brown.

4. Add washed dodda patre leaves, green chilly and fry them for 2 to 3 minutes on low flame.

5. Put off the gas and shift the fried mixture to a plate.

6. Now add coconut, salt and ingh to the mixture.

7. Grind this mixture with very little water till paste and remove from the jar.

8.  Add curd to the ground mixture and mix it well.

9. Keep a pan on the fire. Add remaining ghee. 

10. Add jeera and curry leaves to the ghee and fry for 5 seconds.

11. Put this jeera curry leaves mixture to the Ready Tambuli.

12. Serve Tambuli with Hot rice.

Note :

Do not over fry jeera and the pepper pods. Do not add more coconut. You can add butter milk instead of curd. You can add at least 1/2 cup of water to the tumbuli. Usually Tambuli is prepared with savoury  butter milk. You can also use thick curd and mix the mixture and use it as Raitha for chapatis. 

Time : 10 minutes

Serves : 3 to 4

Rava Vada: 

Things Needed : 

Dodda patre Tambuli : 1 Cup

Rava (Samolina) : 2 Cups (Medium size)

Salt : to taste

Jeera : 1 Tea spoon

Oil : To Fry

Ground Nuts : 2 Table spoons  (optional)

Method : 

1. Take a big bowl and mix rava, tambuli, salt and jeera and roasted ground nuts.

2. Add a spoon of oil and mix it nicely. 

3. Prepare the dough. (Poori dough consistency)

4. Divide the dough in to small portions.

5. Now keep a pan on the fire and heat.

6. Add oil and heat.

7. Take a small portion of the dough and pat on your palm .

8. Put this patted vada in hot oil and fry on both sides.

9. Fry them on medium flame. 

10. At time you can fry 3 to 4 Rava Vadas

11. Repeat the same with remaining dough.

12. Serve this  hot Vadas with chutney or Ketch up.

Note:

You can also use cut onions if you wish. I did not. You can also add more oil to get them crispy. Heat 3 table spoons of oil and add it to rava, and rub rava with that oil and then add tambuli to rava. Mix it well and prepare the dough. Do not keep the dough for resting once you mix tambuli.(It absorb more oil).  You can also dry grind roasted ground nuts. I added as it is.

Time : 20 minutes
Serves : 3 to 4

Sambar Balli /Dodda Patra leaves