Gojju Awalakki ( Huli Awalakki )

Awalakki (Flattened rice) is prepared in many ways. Huli Awalakki is a traditional breakfast dish in South Canara and in Karnataka.

Awalakki (Flattened rice or beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid as they absorb water, milk or any other liquids.

This easily digestible form of raw rice is very popular across Nepal, India and Bangladesh. This is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles

This flattened rice is called Awalakki in Kannada, Baajil in Tulu (language spoken in South Canara),Atukuluin - Telugu, Awal - Tamil and Malayalam, Chinde - Bengali and parts of Bihar and Jarkhand, Chira - Assamese, Chudaa in Oriya, Chiura in Nepali, Bhojpuri and Chhattisgarhi, Poha or Pauwa in Hindi, Pohe in Marathi, Phovu in Konkani and Pauaa/ Paunva in Gujarati.

Here is a recipe of Gojju Awalakki. We can have Gojju Awalakki for breakfast, snack or even dinner. We can also prepare this Gojju Awalakki during fasting or special days. It is also served during weddings (one of the breakfast item) and festivals too. Its spicy - sweet taste defenitely loved by all age group.

Ingredients :

Thick Awalakki :  3 Cups
Tamarind : Small lemon size (2 Table spoons of tamarind pulp)
Jaggery : 3 to 4 Table spoons
Sesame Seeds : 2 to 3 Table spoons
Turmeric Powder :  a pinch
Salt: to taste
Coconut : 1 Cup (fresh and grated).
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 2 Tea spoon
Urid Dal : 1 Tea spoon
Curry leaves : 1 handful
Jeera : 1 Tea spoon
Ingh : a pinch
Coriander leaves : 2 to 3 Table spoons.

Method :

1. Clean and wash Awalakki and put it in a big bowl. Wash coriander leaves and cut into small.
2. Wash and soak tamarind in hot water for 5 minutes and squeeze out the pulp and add it to Awalakki.

3. Add jaggery and salt to the awalakki.

4. Add turmeric powder.
5. Mix all the ingredients nicely and add 1/2 cup of water. ( Leave it for 5 minutes).
6. Keep a pan on the fire. Add Sesame seeds and dry roast till brown. When they start popping up put off the fire and leave it for cooling.

7. Dry grind sesame seeds, 1 spoon of mustard seeds, cut or grated coconut and jeera. (2 to 3 churn will do).

8. Keep the dry ground coconut mixtur aside.

Dry groumd coconut - mustard mixture

9. Now keep a bigger pan on the fire and heat. Add oil and 1 tea spoon of mustard seeds and urid dal.

10. Let the mustard seeds spurt. Add curry leaves and ingh. Add groumd nuts and fry till they are brown.
11. Put soaked awalakki mixture and mix it well. Let the fire be on low flame.

12. Add 1/2 cup of water and let it cook on low flame. Stir in between.

13. When all the water dries up add ground coconut, sesame - jeera mixture. Mix it nicely allow it to cook for 1 miunte.
14. Put ghee and cut coriander leaves on the top.

15. Mix it nicely and shift the ready awalakki to a serving bowl.

Serve with a cup of curd or Banana

Note :

You can also use more oil instead of ghee. You can use home made Rasam powder. You can also add cashew nuts instead of ground nuts. Adding red chilly powder or red chilly with mustard seeds will give a spicy taste and the good aroma. You can also add or reduce the amount of jaggery according to your wish. You can use lemon jucie instead of tamarind pulp. (2 lemons extract). You can use cut coconut or grated coconut. If you are using grated coconut, no need to dry grind the coconut. You can add it at the end and mix it well.
Serves : 4 to 5
Time 30 Minutes.

Mixed Beans (Legumes) Curry

Legumes or lentils or pulses contain rich protein and they have a special place in Indian cooking. 

Kabooli channa ( ಕಡಲೆ ಕಾಳು), Moth beans(ಮಟಕಿ ಕಾಳು), Black eyed beans (ಅವಡೆ ಕಾಳು), Whole moong (ಹೆಸರು ಕಾಳು), Cow peas (ಅಲಸಂದೆ ಕಾಳು ), these are the five legumes (whole seeds) used and prepared Mixed dry beans Curry.

Beans also known as legumes and they are loaded with nutrients. Legumes are referred to as a poor man's meat. They are very high in protein and one of the best sources of soluble fiber. Legumes are a staple food in cuisines from all over the world. Legumes help to reduce the cholesterol levels in the blood. Regulating the levels of blood glucose for diabetics. They help to lower the blood pressure. They also help to improve the function of the colon and help to cure constipation. Legumes provide lots of calcium and vitamins and minerals. They prevent obesity.

Here is a recipe of Mixed Beans (legumes) Curry and it can be eaten with bread, buns (Pav), Chapatis, rotis, poori and even with Hot rice. Not much of spice added and its prepared without onions and garlic. If you wish you can add them while cooking. 

Things Needed :

Whole Channa : 1 Cup 

Whole Moong : 1 Cup

Moth Bean : 1 Cup

Cow Beans : 1 Cup

Black eyed Beans : 1 Cup

Ginger : 1 Table spoon

Green chilly : 2 to 3 

Garam Masala : 1 Table spoon

Red chilly Powder : 1/2 Tea spoon

Coriander leaves : 2 to 3 Table spoons

Oil : 1 Table spoon

Salt : to taste

Jeera : 1/2 Tea spoon

Clove : 2 to 3 

Pepper pods : 5 to 6 

Tomatoes : 4 to 6 (Small size)

Lemon Juice : 2 Table spoons

Water : Required water

Method :

1. Wash and soak all Dry beans together in a big bowl for 5 to 6 hours.

2. Pressure cook the soaked beans for 10 to 12 minutes. Leave it for cooling.

3. Wash and cut green chilly, tomatoes, coriander leaves and grate ginger. 

4. Now keep a big pan and heat. Put oil. 

5. Add jeera, clove, smashed pepper pods and fry. Add cut green chilly.

6. Add cut tomatoes and fry nicely till they are cooked. Add ginger.

7. Add garam masala powder, red chilly powder.

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

9. Now add cooked beans and mix it well. Add required water. 

10. Allow the curry to cook nicely for 5 minutes. Put off the gas and add lemon juice. 

11. Add coriander leaves and shift the curry to a serving bowl. 

12. Serve with bread or chapati 

We had Mixed Beans curry with Bread. 

Divide the bread in the middle and put it on hot tava. Roast on both sides. Then apply ghee on the inner part of the bread. Serve curry , cut onions with Hot bread.

Note :

You can use any number of legumes (Beans). Must think before you soak the beans. Use a large or small cup to measure. Adding more chilly is an optional. Adding more ghee or butter also optional. You can use cut onions while cooking also. You can fry them first and then add the cut tomatoes. Adding more tomatoes will give a sour taste. Mix the curry nicely just before serving.