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Saturday, March 24, 2012

Avalakki Pulav

Ingredients:
3 cups thick Beaten Rice / Dappa Avalakki
20 - 25 Beans
1 medium sized Carrot
1 small Potato
1 medium sized Onion (1/3 for Masala + 2/3 for Frying)
3/4 inch sized Cinnamon / Chekke / Dalchini
2 Cloves / Lavanga
1 medium sized Bay leaf (3/4 for Masala + 1/4 for Frying)
2 - 3 Black Peppers
1 Cardamom / Elakki / Elachi
1/2 tsp Cumin seeds
1 Garlic clove
1/4 inch sized Ginger
6 - 8 strands of Coriander leaves
6 - 8 Mint leaves
1 - 2 Green Chillies
1/2 cup grated Coconut
Pinch of Turmeric powder
Salt to taste
2 - 3 tsp Ghee / Oil

Recipe:
Remove the outer skin of potato and chop the potato, carrot into medium sized thin pieces as shown in the picture below. Chop the beans into medium sized pieces as shown in the picture below.

Put this chopped vegetables in a pressure cooker, add salt, little amount of water and cook.(2 whistles) Once the pressure goes off, drain the excess water content and keep it aside.

Put beaten rice in a vessel, add enough water and keep it aside for about 10-15 mins. Drain the water and keep it aside.

Chop the onion into medium sized thin pieces. Chop the coriander leaves as shown in the picture below. Remove the outer cover of garlic and mash. Mash the ginger and cut the green chillies into two halves as shown in the picture below.

Put 1/3 of chopped onion, chopped coriander leaves, mint leaves, chopped green chillies, 3/4 bay leaf, cumin seeds, cloves, cinnamon, black peppers, cardamom and coconut in a mixer and grind them coarsely by adding very little amount of water.

Put 4-5 tsp ghee/oil, bay leaf in a pressure cooker and fry for few seconds. Add 2/3 of chopped onion and fry them in medium flame until they turn light golden in color.

Add ground masala and fry them for about 2 mins in medium flame.

Add cooked vegetables and fry them for about 1 min in medium flame.

Add soaked beaten rice, salt and mix well. It goes well with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve 3-4 plates of Avalakki Pulav. I tried this recipe from ETV SaviRuchi. Thanks for the recipe.