Avalakki Huggi (Flattened Rice Sweet Pongal)

Avalakki is nothing but Flattened Rice or Beaten Rice and Huggi is Sweet Pongal. 

During the month of Dhanurmasa (December 14th to January 14th normally)  normally Huggi/Pongal is prepared. It is said that at least once we should eat Huggi/Pongal in this month. We prepare sweet version of pongal/huggi. But now Khara or Sweet Pongal has become one of the favourite dish of many. The spicy/khara pongal is prepared for breakfast/lunch/snack/dinner (any time of the day). Of course it is good to eat this healthy food. It is prepared using moong dal and rice. Moong dal is full of protein and is one of the good legume for vegetarians. Dhanurmasa is full of cold and in some places it is a harvesting time. Fresh grains (rice) are brought home or cooked in the field and the whole family sit and enjoy. 
Sankranthi falls on 14th of January every year.(may be a day difference some time, according to the calendar. (Panchanga). The sun moves towards North (Uttara) side on that particular day and it is noted as Uttarayana. There is a belief that the heaven's door opens on that day. (According to Hindu Purana). Uttarayana circle goes on for 6 months and on July 15th is noted as Dakshinayana. On that particular day the sun moves slightly towards South. (Dakshina).
It is a tradition that, people cook both varieties of Pongal. (Khara/spicy and Sweet) on this day and celebrate Sankranthi mainly in South India. Some part of Karnataka like Udupi /Mangalore and Malanad we do cook mild sweet huggi and it is eaten with tamarind and jaggery mixed gojju. . That is a superb combination with Huggi.
One more interesting thing is that this particular day Ellu bella  ( sesame, jaggery , roasted channa and roasted ground nuts mix) is also eaten and given (shared in little quantity)  to neighbours. There is a saying that "ellu bella tindu olle maatadu", which means eat sesame and jaggery and speak good words.
India is a traditional land. Each part of India has different varieties of traditions. That is why it is said " Unity in Diversity ".  Though we have  different culture, tradition, cloth, food habits from place to place we all belong to " MOTHER INDIA ".

Dals are rich in protein and they also help in many ways. It strengthen our body and provide good vitamins and minerals.
Coming back to the dish, Avalakki Huggi /Flattened rice Pongal is prepared using moong dal, avalakki and jaggery as main ingredients. This is an easy dish and you can enjoy Avalakki Huggi even on any festival day.
Lets see the recipe now :

Things  Needed :

Avalakki/Flattened Rice Thick variety  : 2 to 2 1/2 cups
Moong Dal : 1 Cup
Jaggery : 1/2 cup
Ghee : 4 to 5 Tablespoons
Carrot : 2
Cashews and raisins : 3 to 4 Tablespoons
Cardamom : 5 to 6

Method :

1. Wash and soak avalakki (1/2 cup of water ) for 10 minutes.
2. Wash and remove all the water from moong dal.

3. Wash and grate carrot (slightly remove the outer layer, wash again before grating) and grate coconut. Keep it aside.
4. Powder cardamom and keep it aside.

5. Keep a pan on the fire and heat. Put 1 Teaspoon of ghee. Fry washed moong dal for 2 to 3 minutes.

6. Add 1/2 cup of water and cook till they turn soft.
7. Add jaggery and mix it well. Let jaggery melt and mix it with cooked moong.
8. Now add soaked avalakki to cooked moong. Mix it well.

 9. Let it cook for 2 to 3 minutes. Stir in between.
10. Now keep a small pan and heat. Put 2 tablespoons of ghee. Fry cashews and raisins till they turn slightly golden brown.
11. Remove  some fried cashews and raisinis . Add grated carrots to the same pan and fry for 2 to 3 minutes.

12. Put this carrots to the moong and avalakki mixture. Mix it nicely and slowly.

13. Add powdered cardamom and mix it again. Add grated coconut. 

 14. Shift the cooked avalakki huggi to a serving dish. Add ghee fried cashew and raisins on the top.

 15. Serve when it is hot. We had it with Uppittu/ Upma.

 Note :

You should use thick variety of beaten rice to get the good consistency and taste. Roasting moong dal is to separate the grains.(or it becomes very soft when cooked and it might turn saggy). Adding jaggery (more/less) is optional. Adding ghee is optional. I have used Delhi Carrots (red carrots). Since it is winter you can get plenty of red carrots in the market. Use of less/more carrots is optional. Use sugar is optional. Jaggery is good for health and it mixes well with  avalakki/flattened rice. Take care while cooking. Do not make the dish watery. It should be like Upma consistency. (Avalakki Uppittu). Adding a pinch of salt is optional. ( I did not add).
Preparation time : 15 minutes.
Cooking Time 15 minutes.
Serves : 5 to 6.

Knol Khol & Cluster Beans Curry

Knol khol /gadde kosu/ Navilukosu/Kohlabi is one of the healthy vegetable and we get this vegetable around the year. But good soft Knol khol is available in winter season. It has become very popular these days because of its medicinal value. It is said that it can control the sugar level in our body. People do prepare juice with this vegetable or eat as salad to keep themselves far away from the disease.

In Kannada it is called as gadde kosu or navilu kosu.. Kosu is cabbage and gadde kosu belongs to cabbage family. Since it is round and hard it might have got its name gadde kosu. It is also called as Navilu kosu. May be knol khol must have said as navilu or the big rope type of green feathers shape must have made people to call as Navilu Kosu. Navilu means Peacock. (Its my imagination and thats it). Lets see what they call this vegetable in at least some Indian languages. In Marati it is said as Alkul or Navalkol. In Tamil -Nool Kol/Nukul/ Nookul. In Hindi - Granth Gobhi. Telugu - Noolkol and in Malayalam it is Seemamulangi.
Lets see some benefits of eating Knol - khol in our diet. 
Knol Khol is rich in vitamins and dietary fiber, it has very low fat and zero cholesterol. It contain Vitamin C, Vitamin B - complex groups of vitamins, Vitamin B- 6 vitamin, Vitamin K and vitamin A. These vegetables contain good amount of minerals like copper, calcium, potassium, manganese, iron and phosphorus. The good amount of dietary fiber in them helps to regulate the bowel movements. They also helps to boosts immunity system. They helps in healthy functioning of nerves and muscles in our body. They also helps to regulate the blood pressure in our body. Knol khol is good for shredding extra weight.
I have used clustar beans/gorikai/chawali kodu and Knol khol, little dal and some spices with coconut. The curry goes well with almost all the main dish including dosa or idli.
Lets see the recipe :

Things Needed 

To Cook:
Toor Dal : 1/4 Cup
Knol khol : 2 to 3
Cluster Beans : 1/4 Kg ( 1 Full cup when cut)
To Grind : 
Fresh coconut : 1/2 Cup (3 to 4 tablespoons)
Jeera : 1/2 Teaspoon
Coriander seeds/Daniya seeds : 1 Tablespoon
Red chilly Powder : 1 to 1 1/2 Teaspoon
Tamarind : Small marble size
To Season :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh : a pinch
To Add :
Turmeric powder : a pinch
Salt : as required
Coriander Leaves : 1 Tablespoon
Ghee : 1 Teaspoon (Optional)

Method : 

1. Wash and cook dal in a pressure cooker with 1/2 cup of water and keep it aside.
2. Wash and remove the outer skin of knol khol and cut them in to small pieces, cut cluster beans into small and cook with sufficient water til they turn soft. Keep it aside.

3. Grate coconut, add chilly powder, coriander seeds, jeera/cumin seeds, tamarind (remove the seed from inside if there is) and grind with little water. Remove from the mixi jar.

4. Now keep a big pan on the fire. Add cooked dal, cooked vegetables and mix it well. Add required salt and turmeric powder.
5. Let it boil nicely for 2 to 3 minutes. Add ground coconut mixture. Mix it well and cook for 2 more minutes. Shift the curry to a serving bowl.

6. Add mustard seasoning and coriander leaves. Add a spoon of ghee and serve the curry with main dish you have prepared.

Note :

Adding onions and garlic is optional. ( I did not add). Adding ghee is also optional. Using coconut is optional. Just dry grind chilly powder, daniya and jeera .Add this spice powder to the curry while boiling. Coconut adds to the taste and thickness of the curry.
Time : 30 minutes
Serves : 3 to 4.