BANGALORE
FOOD
Avalakki
Oggrane'
The flat beaten rice called Avalakki (poha or Aval) is used here. There are both
the dry and wet varieties made depending on the thickness of Avalakki (dry variety
if it is thin). For people living overseas, Please note that most of the lentils
used and other ingredients are available only in Indian Grocery stores.
Ingredients
250
gms of Avalakki (thick variety)
3-4 hasi meNasina kaayi (green chilies)
A handful of Kadale kaayi (groundnuts/peanuts)
Freshly chopped kothumbari
soppu (coriander leaves)
10-12 Karibevina ele (curry leaves)
Handful of
freshly grated coconut
1 teaspoon of Kadale bele' (Lentils called chana dal
or bengal gram)
1 teaspoon of uddina bele' (Lentils called urid dal, black
gram split)
Half a piece of fresh green lime
1 spoon of mustard
Finely
chopped onions (optional).
Method
In a Pan (called bandle' in Kannada) (kadai or wok) or aluminium pan take 2-3
teaspoons of oil, keep it on medium fire. Put the mustard and wait till it starts
splitting. Add Kadale' bele' and uddina bele' and Kadale kaayi (groundnut/ peanuts).
Stir with a large spoon.
Reduce the fire to low and continue to stir till
both Kadale and uddina bele' turn golden brown and groundnuts also turn brown.
Add chopped green chilies and chopped coriander leaves. Add a pinch of arishina
(turmeric, manjal, haldi powder). If using onions add now and fry. (If using dry
grated coconut add it now).
In a separate vessel, wash the Avalakki well,
by adding water, stirring and then draining the water. Repeat this 2-3 times.
Finally drain the water and add fresh water just sufficient to immerse the avalakki.
Add salt to taste and allow it to soak for 2-3 minutes.
Now, take the soaked
avalakki by hand and squeeze it to drain out water completely, and put it into
the pan. Continue this process until all the avalakki is transfered to pan. Turn
around until the avalakki is mixed well. Add the freshly squeezed juice from lime.
Turn around and then add freshly grated coconut. Close the pan with a lid and
turn off the fire after 1 minute. ENJOY THIS LOW FAT BREAKFAST WHICH IS LIGHT
ON THE STOMACH AND TASTY TOO
P.S: The dry variety is preared the same way
except that the thin avalakki is not soaked in water but fried in oil directly.
Consequently, lime juice and grated coconut are not added. Instead, dried grapes
(kismish or oNa drakshi) are often added. This is popular in coastal Karnataka
and parts of Maharashtra too.
There is an entirely different version of avalakki
which is purely for munching. This is called Avalakki puri. Depending on ones
taste either puffed Avalakki or simply puri (muri or puffed white rice) is used.
Even puffed rice available in cereal boxes can be used for this.
To
prepare this munching the procedure is simple and is as follows:
In the
pan keep 4-5 teaspoons of oil, add mustard and wait till it splits.Reduce the
heat, add 4-5 pieces of broken red chili, add pieces of dried coconut (kobbari)
or a handful of dry grated coconut. Add a pinch of hing (asafetida), a pinch of
turmeric. Add two handfuls of groundnuts, also add a handful of huri-Kadale (bhunja
chana or puri-kadala). Add a handful of fresh curry leaves and turn around frying
till they become crisp. Stir well and finally add the puffed rice (puri or avalakki
puri as the case may be). Turn around for a minute and switch off the fire. Mix
with salt to taste and allow it to cool, before storing in a box. It makes a tasty,
crispy munch anytime, which can be stored for well over a fortnight.
(Courtesy:
K. Raghunandana)
