Whenever my MIL is expecting some guests at non lunch/dinner hours, this is the most common thing that she likes to prepare. As soon as the relatives or friends call up saying they'll drop in, she starts preparing it and in just a few minutes, she'll be done with it and kept ready for serving. And the guests of course will love it and compliment her and take a second helping, making my MIL beam with joy.
And we, especially Dee and FIL will be waiting for their turn to taste it and finish off whatever is left out. The bowl will be cleaned till the last grain, irrespective of what quantity was left over :)
Simple and quick to make, yet not so common, this is a must try...
Simple and quick to make, yet not so common, this is a must try...
| Huli Avalakki |
Preparation time : 10 min Cooking time : 5 min Serves : 4 -5 Ingredients: Avalakki (beaten rice/poha) - 3 cups Cooking oil - 2 Tbsp Mustard seeds - 1 tsp Bengal gram dal - 2 tsp Urad dal - 2 Tsp Groundnuts - 2 Tbsp Curry leaves - 1 Tbsp Coriander leaves - 1 Tbsp, chopped Grated coconut - 2 Tbsp Green chilies - 5-6, as per taste Asafetida - a pinch Turmeric - a pinch Salt - ½ tsp or as per taste Lemons - 2 Method: • Break the avalakki into smaller pieces. This can be done by running it in a mixie in pulse mode. Or switch it on and off immediately for a few times, till it is uniformly broken. Do not make it into powder. • Wash the broken avalakki in water, and squeeze out the water. The water that is remaining is sufficient to soak I, since it is broken. • Keep aside for 10 minutes • Meanwhile in a pan, heat oil, add mustard seeds and allow to splutter • Add groundnut seeds and fry for half a minute • Add Bengal gram dal and urad dal and fry till golden • Add green chilies, curry leaves and fry for a minute or two till all the ingredients are crisp • Add turmeric and grated coconut and mix thoroughly, with the heat on • Add this to the soaked avalakki in another pan and mix thoroughly • Add lemon juice and garnish with chopped coriander • Tastes best when served immediately or within a couple of hours Tips n Tricks: • Do not powder the avalakki while breaking it • Do not soak the avalakki for too long |
Nice one
ReplyDeleteI use to try this for fast lunch when I was bachelor.
Instead of lemon, some time, I use to try with tamarind (soaked tamarinda pulp) by add into the fried groundnut/muster seed/Bengal gram/ oil & baking further for 30-45 seconds seconds & continue mixing with chopped avalkki.
I never made this with lemon/lime. always with tamarind water more like puliyogare. Looks good and I will definitely try this. To answer your question, yes that is what they call it in kannada. You can make these with regular green beans too.
ReplyDeleteHi Sum, this looks yummy. But which type of awlakki will suit the best?Thick or the medium?
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ReplyDeleteThanks all!
ReplyDelete@ Preeti,
Thick avalakki suits best. You can use medium one also, but be careful while soaking it. But paper avalakki does not suit.
Hi Sum,
ReplyDeleteI tried this one.. it came out very nice..I did not have any coconut at home, so could not add grated coconut, but even then it was nice, very easy to prepare, with medium thick avalakki I had to soak it for just 4 minutes.
and I also tried a variation - i soaked ground avalakki in tamarind water,added jaggery,saarina pudi,salt and arshina to it. I let it soak for about 5 minutes. In a kadai I made tadka off mustard, hing, chana daal, urad daal,ground nuts & red chillies. added soaked avalakki to it. It tastes nice.
Hi Preeti!
ReplyDeleteThanks for ur comments :)
BTW, i'll post your version of avalakki, too, but with some variations, which we call Gojjavalakki, soon... thanks again..
Hey wow, this is totally new to me :)
ReplyDeleteI soak it with tamarind, rasam powder and another masala powder, jaggery and salt. Im sure this will work really well on busy weekday mornings when we are in a rush to go to work and need to have everything ready by 730-8am. I will def try this one soon...sounds easy-peasy. Bookmarked! Thanks for sharing :)