AVALAKKI MENUSU UPPITTU

When running out of breakfast ideas,I always resort to my go-to staple - Avalakki,poha,aval or flattened rice. I have tried numerous recipes involving poha. Watch out for more exciting recipes to follow on this space ! Last week,I tried this simple yet tasty upma for breakfast. If you have curry leaves powder on hand,then you can readily use it in this uppittu or upma. Avalakki is Kannada word for flattened rice and menusu is peppercorns.

 

 

 

INGREDIENTS :

FLATTENED RICE-  1 1/2 CUPS

COCONUT GRATINGS-  1 1/2 CUPS

SALT TO TASTE

 

FOR THE POWDER :

 

PEPPERCORNS- 3/4 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES-  1/2 CUP

 

FOR THE SEASONING :

 

OIL-  6 TSP

MUSTARD- 1 TSP

URAD DAL- 1 TSP

ASAFOETIDA- 3/4 TSP 

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. Wash and rinse flattened rice thoroughly to remove impurities. Drain the water and little water to soak the rice. Too much of water will turn the rice mushy. Soak it for 20 minutes.

2. In a pan dry roast peppercorns,cumin seeds and curry leaves till nice aroma emanates. Switch off the stove and allow the ingredients to cool and grind it in a mixer jar. Add salt to the ground powder and mix well.

 

3. Heat oil in a pan and splutter mustard seeds,urad dal. Throw curry leaves and asafoetida.

 

4. Now transfer the softened rice over the seasoning and mix well. Sprinkle the powder it and mix well.

 

5. At last add coconut gratings and simmer in mild heat for a minute and switch off the heat.

GREEN TOMATO KOOTU

 

 

 I have prepared kootu or lentil based gravy involving different veggies : Cabbage,pumpkin,ash gourd,cucumber,chow chow,beetroot. But this particular kootu,piques my appetite. The subtle tangy flavour of green tomatoes enriches the flavour profile of this dish. This gravy,pairs well with chapati,phulka ,rice and naan. I always prefer it with plain rice with a dollop of ghee.

 

INGREDIENTS :

GREEN TOMATOES- 6-7 NOS 

STEAMED TOOR DAL- 1 CUP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

FOR THE PASTE :

COCONUT GRATINGS- 1/2 CUP

GREEN CHILLIES- 2 NOS

SHALLOTS- 5-6 NOS

CUMIN SEEDS- 3/4 TSP

FOR TEMPERING :

OIL- 4 TSP

MUSTARD- 3/4 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. Wash and chop green tomatoes and keep it aside.

2. In a pressure cooker,heat oil and splutter mustard seeds. Throw curry leaves and asafoetida. Now transfer the chopped veggies over this after adding salt.

3. Close the lid and pressure cook for 2-3 whistles. Don't add water,the water content in the tomatoes is enough for steaming.

4. After the tomatoes gets cooked,slowly remove the lid and add the steamed toor dal over it.Add turmeric powder.

 

5. Add the coconut paste too over the lentil and cooked tomato mixture  and simmer in mild heat till the raw smell of the paste evades completely.

6. Switch off the heat and garnish with chopped coriander leaves and serve.

TAMARIND UPMA

Are you bored of eating the usual upma? Then,you can try this yummy tangy tamarind or puli upma. Puli translates to tamarind in Tamil. Puli upma is an authentic dish from the Tamil brahmin cuisine.With rice flour in hand,you can readily prepare this dish with other staple ingredients. 

 

 

 INGREDIENTS :

RICE FLOUR-  1 CUP

WATER- 1 1/2  CUPS

TAMARIND SYRUP- 1/2 CUP

TURMERIC POWDER-1/4 TSP

ASAFOETIDA-1/4 TSP

SALT TO TASTE

FOR SEASONING

 

SESAME OIL- 1 TBSP

MUSTARD- 1 TP

URAD DAL-1 TSP

GRAM DAL-1 TSP

RED CHILLIES- 3 NOS

CURRY LEAVES- 3 SPRIGS

CHOPPED ONIONS- 2 NOS

 

PROCEDURE :

1. In a wide bowl,take rice flour,water,turmeric powder salt and asafetida and whisk it to smooth consistency.

 

2. Soak tamarind in warm water and extract syrup. Add this syrup to rice flour mixture and once again whisk it .The consistency should be that of thick idli batter.

3. Heat sesame oil in a pan and splutter mustard seeds,gram dal.urad dal,curry leaves, broken red chillies and curry leaves.

 

4. Throw in chopped onions over the seasoned ingredients and fry till it turns translucent.

 

5. Now gently add the rice flour mixture over the sauteed ingredients and keep stirring in mild heat it till it reaches crumble consistency. If you are preparing the upma in non-stick cookware,then you can keep it covered in sim for five minutes.