Horanadu Avalakki

Horanadu Avalakki

I learnt this recipe from My Mother-In-Law Smt.Shantha Govinda Rao.

Horanadu Avalakki is served in Annapoorneshwari temple and also it is a well known breakfast in the belt of Horanadu and Chikamagalur.

This makes a quick and healthy breakfast and also a snack that you can serve to your guest in a jiffy.

Ingredients :
Paper Avalakki/Beaten Rice/Poha - 500gms
Kempu Menasinakaayi/Red Chillies - 3-4 (depending on your spice levels)
Bella/Jaggery - 2 tbspoons
Hing/Asafoetida - 2 pinches
Salt - to taste
Thenginakaayi/Fresh Grated Coconut - 1/2
Hunisehannu/Tamarind- a lemon sized (if using paste - 3/4 of teaspoon)


For Seasoning :
Saasive/Mustard
Kadlebele/Channa Dal
Uddinabele/Urad dal
Hing/Asafoetida
Red chilly
Arishina/Turmeric - Optional

Method:
Grind Coconut, Red Chillies, Tamarind, Hing, Jaggery into a coarse paste without using water.

1. Make  a seasoning in a pan with Saasive, kadelebele, hing, arishina and a red chilly with little oil.
2. Add Avalakki and mix gently.
3. Add the ground paste into and mix it well.
4. Garnish if required with Coriander.

Gojjavalakki

Ingredients:1 cup Avalakki (flaked rice) 1-2 tbsp. Hunise rasa/tamarind juice 1-2 tbsp. Bella/jaggery 2 tsp. Saarina Pudi (Rasam Powder) 1/2 tsp. Arishinada pudi/turmeric powder 2 tbsp. Kobbari/dry shredded coconut 1 tbsp. chopped, coriander Salt to taste For Seasoning:2-3 tbsp. oil 1/2 tsp. Saasive/mustard seeds 1 tsp. Uddina bele/black gram 1 tsp. Kadle bele/bengal gram 2 tsp. Kadlebeeja/peanuts Hing/Asafoetida a pinch 1 long spring curry leaves To be roasted and powder:1 tbsp. Jeerige/cumin seeds 1 tsp. Menthy/fenugreek seeds 2 tsp.  Ellu/sesame seeds Method: Grind coarsely, dry avalakki in mixer, it should be like Rave (semolina) Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. In a saucepan add tamarind juice, jaggery, rasam powder, salt, turmeric and little water. Bring it to boil for 5-10 minutes. Now add roasted powder, stir it for 5 minutes. Add Avalakki, Kobbari and mix well. Remove from the heat and keep aside.Heat oil in a pan, add seasonings one by one, when it starts to split add asafoetida and curry leaves and fry it for a a while. Pour it over the poha mixture and mix well. Garnish with chopped coriander leaves.