Monthly Archives: August 2012
Gojju avalakki/ Poha
Gojju avalakki is a common breakfast dish in Karnataka especially Bangalore and Mysore areas. Eaten with yogurt makes for a hearty carb laden breakfast. avalakki means poha or beaten rice in kannada. It is tangy, sweet, spicy all at the same time and hence the term gojju.
Ingredients : Serves 4-5
Beaten rice/poha 5 cups
1 1/2 – 2 tablespoons rasam powder
1 1/2 tablespoons tamarind pulp
2-3 table spoons jaggery powder
Salt to taste
2 cups water
For seasoning
1 teaspoon mustard seeds
1 tablespoon chana dal
1 tablepoon urad dal
2 tablespoons groundnut/peanuts
1/2 teaspoon turmeric
1 sprig of curry leaves
4-5 tablespoons oil
Using a blender, powder the poha until it looks like bread crumbs. In a mixing bowl, add rasam powder, jaggery,salt, tamarind pulp and add water. mix well until the jaggery dissolves. To this mixture add the powdered poha. Adjust the consistency such that you should be able to gather the mixture into a ball. It should neither be too dry or runny.
Heat the oil in a pan. Add mustard seeds. Once they splutter, add the peanuts and saute for a minute. Now add the chana dal and the urad dal. Saute till golden brown and add the curry leaves. Now add the poha mixture and mix well. Cook on low heat until the poha becomes soft.
Avarekai akki tari upma
If you have lived in Bangalore, avarekai ( flat bean or surti liva papdi ) is no stranger to you. At certain times of the year, usually in the winter every house hold probably makes atleast 6-7 different kinds of dishes with this bean. The avarekai mela that happens in Bangalore is a gastronomic delight for foodies and serves an incredible number of tasty treats made from this simple bean! With it’s inherent aroma compared to most other beans, any dish made with avarekai is a sure winner. Here’s one of my favorite breakfast foods made from avarekai.
Ingredients: Serves 4
Rice 2 cups
Avarekai 1 cup shelled beans
Green chillies 3
Coconut 1/4 cup
Mustard seeds 1/2 tbsp
Jeera seeds 1/2 tbsp
Chana dal 1/2 tbsp
Hing 1 pinch
Salt to taste
Cilantroe for garnishing
Dry roast 2 cups of rice for about 4-5 mins on medium flame. Once the roasted rice is luke warm, grate it into a coarse powder in a blender and set aside. Be sure not to over grind the rice as the upma will turn out very sticky. Boil 1 cup of the beans in 4 cups water till the beans are soft.
Using 2 tbsp of oil, temper the mustard seeds, cumin seeds, green chiilies, curry leaves and hing. Add the dry roasted ground rice. Then transfer the water containing the cooked beans gently into the pan, stirring in the rice evenly so no lumps form. Add salt and let the rice cook for about 10 mins on a low flame. Once the rice is cooked, turn the stove off and garnish with shredded coconut and cilantroe. Serve hot.