AVALAKKI UPKARI (Bajil Oggarane,Seasoned Beaten Rice)

Beaten Rice varies from very thin to thick varieties. It is called as Poha in Hindi, Avalakki in Kannada, Chooda (चूडा) in Bihar & Jharkhand.

In Bihar it is the first meal that people have on the day of Sankranthi. Only after they have Dahi Chooda (Beaten Rice with Curd), that they would continue with their day.

At Mangalore popularly called as Bajil in Tulu, is a favorite breakfast. Usually people have a combo of Sajjige Bajil, which is a combination of Upma & Khara or Spicy Bajil. I personally love it a lot. When ever I make a trip to Mangalore, I always make it a point to savour this preparation in any of the hotels for my breakfast.

This spicy bajil is a very simple & easy preparation for break fast.

Ingredients:

Thin Variety of Beaten Rice - 1 1/2 cups
Onion - 1 medium, finely chopped
Dry Red Chilli - 1, broken
Curry Leaves - 1 twig, washed clean
Mustard Seeds - 1 tsp
Turmeric Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Salt to Taste
Sugar - 2 tsp (I like it a bit sweet, change it accordingly)
Urad Dal - 1 tsp
Chana Dal - 1 tsp
{I keep a mix of both}
Ground Nuts (optional) - 1 1/2 tsp
Cooking Oil - 1/4 tbsp
Fresh Coconut - 1/2 cup

Method:

Seive the beaten rice so as to do away with its residue powder or the dust.

Now heat oil in a pan or wok. Add mustard seeds & allow it to splutter. Now add the broken chilli & saute for a minute. Add the dals or lentils & ground nut & fry till it turns golden brown . Then add curry leaves & cover & once done add chopped onions & fry till translucent.



Now add all the powders. And stir fry. Add salt & sugar & stir fry for a minute. Now add fresh coconut & just stir once.

PS: The coconut needs to have its moisture to dampen the beaten rice.



Remove from fire & add the beaten rice into the fried masala. Now mix all the ingredients, with your hand, so that it blends well. And serve with upma or all by itself.