Avalakki/Poha Uppittu

Avalakki/ Poha/Aval / flattened rice is one of the healthy grain that you can use and prepare healthy dishes. It is easy and simple. The best thing is it can be cooked faster. or You just wash and add curd and eat. Avalakki can be used in different varieties of food like, upmas of different types, sweet laddu, fried spicy mixture, payasam and even curd avalakki and other items.

I have used Thick Avalakki, coconut and some simple ingredients.
Lets see some benefits of eating Avalakki/Poha in our diet.
Avalakki/Aval/Poha/Flattened rice is digested easily. It is full of carbohydrates and provides needed energy for the whole day. It does contain Iron and nutrients. Avalakki is said to be gluten free and good for people who are allergic to wheat. Avalakki/flattened rice provides the Vitamin B1 and control the blood sugar levels.
No Onions or Garlic added in this recipe. Avalakki Uppittu can be eaten for breakfast/snack time/dinner. It is quick to prepare and good for all age group too.

Let us see the recipe now :

Things Needed :
Thick Avalakki/Poha : 2 Cups
Ground Nuts : 2 to 3 Tablespoons http://amzn.to/2m9DDIx
Green Chilly : 2 to 3
Grated Ginger : 1 Teaspoon
Lemon extract : 2 Teaspoons (1 lemon )
Grated Coconut : 1/2 Cup
Jaggery http://amzn.to/2lK7A5P : 2 Tablespoons
Salt (http://amzn.to/2ncKr8W) : As required
Seasoning :
Mustard seeds ; 1 Teaspoon
Jeera : 1/2 Teaspoon
Urid dal : 1 Teaspoon
Oil : 2 Tablespoons
Curry leaves : 8 to 10
To Add :
Ghee : 1 Tablespoon
Coriander leaves : 2 Tablespoons

Method :

1. Clean and wash Avalakki/poha and soak in 1/2 Cup of water.
2. Wash and cut (slit) green chilly, curry leaves and coriander leaves.
3. Grate Coconut and keep it aside. Remove the outer layer of ginger and wash and grate it.
4. Keep the pan on the fire and heat. Add oil and mustard seeds.
5. Add urid dal. Let mustard seeds splutter. Add jeera and cut green chilly and fry.
6. Add curry leaves. Mix it well. (Let the flame be low while adding curry leaves).

7. Add groundnuts and fry nicely till they turn slightly golden.
8. Add soaked Avalakki/poha/flattened rice and mix it slowly.

9. Add a little turmeric powder and required salt. Add washed and grated ginger.
10. Add powdered jaggery. Mix all the ingredients nicely and cook on low flame for 3 to 4 minutes.

11. Let all the moisture disappear slowly. Mix in between so that it does not get burnt.
12. Put of the fire and add lemon extract, fresh grated coconut. Add ghee .

13. Mix all the ingredients nicely and shift to the serving dish.
14. Add cut coriander leaves and serve with a banana or a cup of curd.

Note :

You can add more water while it is cooking. (Remember that to add very little water). Adding more water will spoil the taste. Adding more or chilly is optional. Adding more/less ghee is optional. Ghee adds to the taste. Adding jaggery /sugar is optional. Jaggery is a healthy option. Adding onions and garlic is optional.
Time : 30 Minutes
Serves : 4 to 5.
I have added the links to the products which I have used ..You can use the link and save your time and money...

Colocassia Dry Curry

Colocossia/Kesuvina soppu is grown in our home in the pots.  I usually prepare chutney or gojju with these leaves.

Remember to use tender colocassia. It is always good to use tender leaves that gives us good result. This is a Colocassia leaves dry curry and we can have them this curry with plain rice, chapatis, any type of roti or rotti and even pooris.
Its sweet, sour and spicy. We do love the combination of sweet, sour and spicy.
I have used jaggery, home made spice powder and tamarind pulp.
Let us see Some benefits of eating " Coconut" in our diet.
Coconut is rich in fiber and energizing. Dietary fibers can boost our health by helping the bowel movements to be normal. They help us to prevent blood sugar and lowering blood pressure. It also protect against from diabetes and boost immune system. Coconut helps to improve cholesterol levels.
Fresh coconuts have anti fungal, anti viral and anti bacterial properties. It also improves the digestion and helps absorb nutrients, vitamins and minerals. They contain minerals like manganese, copper, potassium, phosphorus and zink. These minerals in coconut help to maintain the normal body functions and promote health.
Lets see the recipe Now :

Things Needed :

Cooking :
Colocassia leaves and stems : 1 Big bowl. ( 8 to 10 leaves and stems from the same leaves)
Jaggery : 2 Tablespoons
Tamarind : 2 marble size (1/2 lemon size)
Spice powder : 2 to 3 Tablespoons
Salt : As required
Seasoning : 
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Oil : 1/2 Tablespoon
Curry leaves : 6 to 8
Corinader leaves : 2 Tablespoons
Adding :
Fresh coconut : 2 to 3 Tablespoons
Coconut oil : 1 Tablespoon
Method :
1. Wash and clean colocassia leaves, remove the hard part behind the leaves and cut into small.
2. Cut the stems of the leaves carefully and remove the unwanted outer layer from the stems.

3. Soak tamarind in hot water and squeeze out the pulp to a bowl and keep it aside.
4. Grate coconut and keep it aside. It should be fresh.
5. Wash curry leaves and coriander leaves and cut into small.
6. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and urid dal.
7. When mustard seeds splutter add curry leaves and ingh/asafoetida.

8. Add cut colocassia leaves and fry nicely. Add tamarind pulp and jaggery.
9. Add turmeric powder and salt. Mix it well and let it cook till soft.

10 Add spice powder and mix it well. Let all the moisture disappear.

11. Shift the curry to a serving dish. Add a tablespoon of coconut oil. Mix it well.

12. Add cut coriander leaves and Fresh grated coconut. serve " Colocassia Dry Curry " curry with the main dish you have prepared.

Note : 

You can use palak/spinach or Harave/Amaranth leaves to prepare same curry. Do not add so much tamarind or jaggery. Palak does not take so much of tamarind. so very little tamarind should be used. Use of jaggery optional. You can use onions. (optional). Use of more jaggery or chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .

Spice powder recipe :

Dry roast urid dal and coriander seeds with a teaspoon of oil. Add red chilly while frying the spice. Put off the fire and add one handful of curry leaves and mix all the ingredients well. 
Dry grind it once it is cooled. Using home made spice powder taste good.