Recipes

Chivuda/ Avalakki Snack

Used as snack and can be eaten with curds.  It can be stored for months without getting spoiled.

Ingredients:

Paper Thin Avalakki – 500 g

Ground Nut – 100 g

Chik pea (kadale) – 100 g

Green chillies – 10

Curry leaves – 10

Garlic – 1 Big, peeled & chopped

Jeera – 1 Tbs

Turmeric – 1/2 Tbs

Cashew – 20 pieces

Dry Grapes – 20 pieces

Oil – 1 cup

Procedure:

Deep fry ground nut, garlic, cashew, dry grapes, and green chillies in oil separately.

In a deep pan, heat oil add jeera, curry leaves, chik pea, all other deep fried ingredients, turmeric, salt to taste in the same order and mix it thoroughly.  Add crysp paper thin avalakki and mix it well.


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Sabhasige Sappu Avalakki

Avalakki is one of the regular breakfasts down South.  You have lot of verities in this.

Ingredients:

4 Cups of thick Avalakki

1 Cup of finely chopped Sabhasige sappu

2 Onion, Chopped

4 Green Chilies, Chopped

2 Tbs Oil

1 Tbs Jeera/Cumin Seeds

1 Tbs Mustard Seeds

1 Tbs Channa dal

1/2 Tbs Turmeric Powder

Juice of 1 Lemon

2 Tbs Groundnuts

2 Tbs Coriander Leaves

2 Tbs Curry Leaves

2 – 3 tbsp Grated fresh Coconut

Salt to taste

Procedure:

Soak Avalakki in water for 10 Minutes.

Heat oil, deep fry groundnuts until it turns golden brown and keep aside.  Now add mustard seeds and when they splutter add jeera, Curry Leaves, Channa dal, chilies, onion.  Once they are seasoned well, add finely chopped Sabhasige sappu and mix well.  Add Turmeric, salt to taste leave for 5 min.  Add soaked avalakki, lemon juice, and mix well in low flame.

Serve hot with coriander leaves and grated coconut.

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 Bitter Gourd Subji

Bitter gourd has lot of medicinal value in Indian traditional food.  It is a must food for diabetic patients.  It should be given to small children regularly to avoid any allergic symptoms and to avoid abdominal diseases.

Ingredients:

3 Cups of chopped bitter gourd

1 Cup of Tamarind juice

3 Onions, Chopped

5 Green Chilies, Chopped

3 Tbs Oil

1 Tbs Jeera/Cumin Seeds

1 Tbs Mustard Seeds

2 Tbs Coriander Leaves

5-6 leaves of Curry Leaves

1 Tbs of Jaggery

2 – 3 tbsp Grated fresh Coconut

Salt to taste

Procedure:

Cook bitter gourd in an open vessel by adding tamarind juice.  This will reduce the bitterness of the bitter gourd.

Heat oil in a pan and add mustard, jeera, curry leaves, chillies, and onions.  Once they turn gold brown, add cooked bitter gourd, jiggery, salt to taste and mix thoroughly.  Add grated coconut and coriander leaves before serving.

Bitter gourd subji can be used as a side dish with rice and somber.  It can also be served with chapatti and Indian bread (rotis).
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