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Sunday, October 25, 2009

Avalakki Tari Uppittu

1 cup thick Beaten Rice / Dappa Avalakki / thick Poha
1/2 small Onion
1 Green Chilly
3 - 4 strands of Coriander leaves
1/2 small Carrot
2 - 2.5 tsp Sambar powder / Rasam powder
Large grape sized Tamarind
Small lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds / Chana dal / Kadle bele
1 - 2 tsp Peanuts / Ground Nuts
2 tsp Oil


Put beaten rice in a mixer and crush them for few seconds as shown in the picture below.

Take 2 cups of water in a bowl. add tamarind and squeeze it properly. Add jaggary, sambar powder, turmeric powder, salt and mix them well.

Add crushed beaten rice, mix them well and keep it aside.

Grate the carrot and chop the onion, green chillies, coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies and onion. Fry them for around 4-5 minutes in medium flame, until onion turns golden in color. Add grated carrot and fry them for about 1 min.

Add soaked beaten rice and mix them well. Keep the Uppittu in low flame for about 3-4 minutes by covering a lid.

Garnish with chopped coriander leaves, grated coconut, mix them well and keep the Uppittu in low flame for about 2-3 mins. Serve hot.


Pari Vasisht said...

Hi! First time here, Liked the ridge gourd curry and the avalakki uppitu, I also make somewhat similar when I want to make it the Kannadiga way but I always prefer the Indori version, which I have posted in my blog.
Do find time to drop by

Anonymous said...

Hi! I have a doubt in Avalakki thari uppittu. You have merged recipe of both Gogguavalakki & avalakki uppittu. When sambar powder, Jaggery & tamarind is mixed with avalakki tari, we should not mix onion or any other vegetables. We should just give vagarrane with peanuts & garnish with dry coconut.

Krishnaveni said...

@ Anupama,

I have not merged the recipe of Gojjavalakki and Avalakki Uppittu.
For Gojjavalakki (Huli Avalakki) we prepare fresh ground masala and we don't use Sambar powder. Even we don't add onion and any other vegetables in Gojjavalakki. We just mix the Avalakki with the ground masala and give the seasoning. I will post the recipe of Gojjavalakki soon.

Also there is no written rule saying we can't use onion or any other vegetables when we add sambar powder!

Unknown said...

Really the Uppittu was good . We made a slight change in the process. We made the mixture of rasam powder ,tamarind,jaggery, termeric powder to boil for 1 or 2 mts and then added the Aval. Thanks for the recipe