Saturday, May 30, 2009

'The Bangalore Breakfast Series'...

Mornings back in Bangalore meant mom-made hot delicious breakfast on the table and me rushing out of the house in a hurry while the cab driver honked impatiently outside. Then, at work, my stomach would make embarrassing growling noises and I'd pacify it with coffee. Back home in the evening, mom would start with her usual 'It's not good to skip breakfast, I had made idlies and chutney today, couldn't you have eaten some before you left?'
This happened almost every day and breakfast was always taken for granted. The same continued at my in-laws' after I got married, and now, it was like M & I were in the same club :-)

Only after we moved to Sydney did we realise the value of yummy homemade Indian breakfast. Of course, we do like the cereal and toast, but we miss the hearty and wholesome mom-made idlies, dosa, upma, avalakki, and the list could go on...

So, saying 'sorry' to moms (my mum & M's mum), I'm attempting to give the ever neglected Bangalore breakfast menu its much needed glory.

I'm starting with avalakki, one of my personal favourites. You may know it as poha, aval or beaten rice. Its source is rice. There are generally three varieties - paper thin, medium thick and thick and you can buy it at any Indian grocery store. I usually use the medium thick one, for which all you need to do is wash it a couple of times (like you would wash rice), drain all the water and set aside for about 10mins or so. It then becomes soft and fluffy and is ready to be cooked.

The recipe itself for Avalakki Oggarne as we call it -

  • 3 handfuls of avalakki (prepare it as mentioned above)
  • 2-3 green chillies, chopped and 1-2 dry red chillies
  • 1 onion, chopped
  • 1/2 tspn grated ginger
  • curry leaves, a few
  • 1 tbspn peanuts
  • for tempering (oggarne)- 2 tbspns oil, mustard seeds, urad dal (split white lentils), chana dal (yellow split lentils) (I put in about 1/2 tspn each)
  • a pinch of turmeric, salt to taste
  • chopped coriander
  • 1/2 lime
Method -
  1. Heat oil in a wok/pan and add all ingredients mentioned for tempering.
  2. Now add curry leaves and peanuts.
  3. Add chillies and ginger.
  4. Next tip in the onion and saute till soft.
  5. Add turmeric, salt to taste and a pinch of sugar.
  6. Now tip in the soft 'n' fluffy avalakki and mix well.
  7. Turn off the stove, drizzle some lime juice and garnish with chopped coriander.
  8. Serve hot.
You could use grated fresh coconut to garnish. Avalakki can be served with coconut chutney. Some people like to eat it with some sev or bhujia on the side.
It is very filling and has this really nice sweet 'n' tangy flavour to it, mmmmm...yummy!

Watch this space, more interesting and much loved Bangalore breakfast items to come!


ganessanv said...

Hi Divya,

We are your fans! We see your blogs regularly. Try all. Enjoy.
When We went to USA to see my daughter, We selected one of your simple recipes - Gobi Manchurian - and following the steps, we succeeded in bringing the best result. We all enjoyed. Now the new series - Bangalore Breakfast series - is a good concept and we are eagerly waiting to see your recipes and to enjoy making and eating them. Congrats. Keep it up.

ganesh & anu

Divya Rao said...

Thank you!!


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