Sabbasige Avarekalu Baath | Dill - Lilva Beans Rice

"Sabbsige Avarekalu Baath". This is perfect for brunch! It taste like pulao which is enhance by the avarekalu flavor. 





Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients

  • Dill leaves / Sabbsige soppu - 2 cups
  • Lilva beans / Avarekalu - 1 cup
  • Onions / Eerulli - 1 
  • Lime / Nimbehanina rasa - 2 tsp
  • Salt to taste
  • Oil - 4 tbsp
  • Jeera seeds - 1/2 tsp
Masala :
  • Coconut / Thenginaturi - 1/4 cup
  • Green chillies / Hasimensinakayi - 3 athva 4 (adjust as per taste)
  • Ginger / Hasishunti -  a medium piece
  • Chakke-Lavanga & Marat mojju - all small pieces (each 2 count)
  • Coriander leaves / Kothambri soppu - few leaves
Method for Grinding : 
  1. In a mixer all add all the masala ingredients and grind into smooth paste use little water
Method for Rice dish / Baath
  1. Cook the basmati rice in a rice cooker and keep aside let it cool completely
  2. Cook chopped sabbasige soppu in a pot add little water and cook avarekalu in a cooker
  3. Drain the water and keep aside 
  4. In a large wok / banale add oil then add jeera allow to splutter, Add onions fry till translucent 
  5. Then add grinded masala slowly 
  6. Add salt and cook on low flame for few mins
  7. Add avarekalu and sabbasige mix well 
  8. Sprinkle salt if required and serve hot with raita/mosaru bajji






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Appu | Aathrasu (Dhidir | Quick Version)

Appu | Aathrasu is a Jaggery Sweet Dish. Ideally made on festival / occasions and mostly by the Iyengar community. This recipe is a quick version we called it as dhidir.








Prep Time : 10 Mins + 4 hrs Rice soaking time
Frying Time : 15 Mins

Ingredients

  • Rice - 1 cups ( I have used sona masoori rice)
  • Jaggery - 1-1/2 cups (adjust as per taste)
  • Cardamom powder - 1/2 tsp
  • Fresh Grated Coconut - 1 cup
Method
  1. Soak rice for 4 hr and then drain water 
  2. Grind into a smooth paste (do not add water)
  3. Then grind jaggery and coconut smooth paste in the mixer (do not add water)
  4. Add cardamom powder mix well jaggery mixture and rice paste
  5. Heat oil in a big wok 
  6. Take a medium size spoon. Pour the batter into hot oil slowly 
  7. Cook and turn on the other side let cook for few mins each appu then squeeze out all oil using 2 spatulas remove



| Copyright © Malas - Kitchen 2019 | | All rights reserved