Easy Avalakki

Avalakki/Poha/Aval is a handy ingredients and you can do varieties of dishes. I have tried this easy avalakki and it is nice to have it at any time of the day.

I have used very simple ingredients like Avalakki (organic and brown/not removed the husk completely or unpolished). Ground nuts, green chilly and little coconut.
It is an easy dish and goes well with a cup of coffee/tea/juice or it can be eaten with curd.
It is good to take for travel too.
Let us see the recipe now :

Things Needed :

Avalakki/Poha/Aval : Thin variety : 2 Cups
Green chilly : 1
Roasted chenna/Hurikadale : 1 Tablespoon
Ground Nuts : 2 to 3 Tablespoons
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Salt : As required
Coconut /Dry coconut/Copra : 2 to 3 Tablespoons

Method : 

1. Clean avalakki and keep it aside.
2. Grate coconut and keep it aside.
3. Wash curry leaves and green chilly , cut into small and keep it aside.
4. Now keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add curry leaves and cut green chilly. Fry for a while.
6. Add ground nuts and fry till they turn golden brown. Add roasted chenna and stir once, add avalakki fry for 1 minute.

7. Put off the gas, add required salt and let the fried avalakki stay in pan till it turns cool.

8. Add grated fresh coconut once avalakki is cool and serve with a cup of coffee/tea.

Note : 

You can add little sugar or jaggery while frying avalakki. You can also add a pinch of turmeric powder to the mixture. Adding any other spice like chat masala, garam masala powder or mango powder is optional. You can also add cut onions while serving. (Optional). You can add cut dry coconut if you using this avalakki for travelling.
Time 10 Minutes
Serves : 2 to 3
Tip :Drying avalakki in sun for 1 to 2 days will help the avalakki to stay without any worms or insects.

Carrot Chitranna

Carrot Chitranna is a rice dish and it is very easy to prepare.  Chitranna is Lemon rice and lemon is added at the end it gives a little tangy taste. 

Carrot Lemon is a simple rice dish and you can have them for breakfast who likes to have rice dishes in the morning. It can be eaten for brunch who gets up late and miss breakfast and can combine breakfast and lunch and it is said as brunch. It is good for lunch too. Lazy days or holidays when you want to relax and not much of time to spend in kitchen can plan for this rice. It is also ideal for dinner.
Let us see some benefits of eating Lemon in our diet.
Lemon is used for treating indigestion, constipation, dental problems, throat infections, fever, obesity, respiratory disorders, cholera and high blood pressure. It is also good for hair and skin care. Lemon helps to strengthen our immune system, cleanses our stomach. They are considered as a blood purifier. Lemon is used for treating kidney stones, reducing strokes and lowering body temperature. Lemon juice is one of the best refreshing drink. They are filled with vitamins like vitamin C, Vitamin B6, vitamin A, vitamin E, folate and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. they are filled with antioxidant properties and it helps in peeventing diabetes, constipation and high blood pressure.
As  I said it is simple, quick and takes very less time to prepare once you cook your rice.
I have used plain rice (Sona Masuri ), lemon, carrots, coconut and green chilly.
Let us see the recipe now :

Ingredients :

Cooked rice : 1 Cup
To Add :
Carrots : 2
Lemon : 1
Coconut : 1 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Turmeric powder : A pinch
For Seasoning :
Cooking oil : 1 Tablespoon
Ghee : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 2

Method :

1. Wash and cut green chilly, coriander leaves and curry leaves.
2. Wash and peel off the outer layer of carrots and grate it. Keep it aside.
3. Wash and cut lemon and squeeze out the juice. Keep it aside.
4. Grate coconut and keep it aside.
5. Keep a pan on the fire and put oil. Put mustard seeds and urid dal.
6. Let mustard seeds splutter. Add cut green chilly and curry leaves.
7. Fry nicely for 10 seconds. Add grated carrots and fry nicely for 1 to 2 minutes.
8. Add cooked rice and mix it well. Add salt, turmeric powder and mix it well.
9. Let it cook on low flame for 1 to 2 minutes. Add grated coconut and put off the fire.
11 Add lemon extract (juice) and mix it again. Add 2 tablespoons of ghee and mix it well.
11. Shift the ready " Carrot Chitranna " to a serving dish.
12. Add cut coriander leaves and serve with a cup of curd.

Note : 

Cook rice and cool it before adding to seasoning. Use of any brand of rice is optional. I have used sona masuri and required water ration is 1: 3 ( 1 cup rice and 3 cups of water). Use of green or red chilly is optional. Use of more /less chilly is optional. Use of ghee adds to the taste. Use of onions or garlic is optional.

Time : 20 Minutes if rice is already cooked. Or 20 more minutes to cook rice.
Serves : 2 to 3.
Type : South Indian ..