Mangalore Breakfast - Rave uppittu, khara avalakki and sihi avalakki
Monday, November 19, 2018
Top L to R : Chewda, Khara-avalakki, Sihi-avalakki & center is Rava uppittu
During family gathering during a family event, this combination is common for breakfast around South-Canara / Mangalore-Udupi area. Because though it is multiple dishes, it is easy to prepare when there are 30 to 50 family members in the house. Well, when we were young, didn't like it much, would make bit of fuss and demand for regularly breakfast like - variety of dosas, rotti, idle, shavige, Kotte kadubu, panpathali .... list is endless which are all time-consuming dishes. But now, it is nostalgic. I just prepare to get back all the good old memories of family get together. This is also makes great summer picnic food. See the recipes below
Rava uppittu (aka Sajjige in south-canara)
Sihi avalakki (sweet poha) aka Bajil
Khara avalakki (spicy poha)
Chewda (dry savory poha)
In this post, I will focus on Khara Avalakki.
I have two variations of recipe for preparing it.
Khara Avalakki - 1
Ingredients:
- 2 cups - Thin poha /avalakki
- 1 small - Onion, finely chopped
- 1/2 cup - Grated Coconut
- 1 tsp - Sugar or to taste
- Salt as per taste
- 2 tsp - Oil
- 3-4 - Red dry chillies or as per your taste
- 1/2 tsp - Mustard
- 5-8 - Curry Leaves
Method:
- Heat oil in a small pan. Once hot add mustard and curry leaves. Once mustard start splattering, add the red chillies and roast them all.
- Switch off the stove and let it cool.
- Once the mixture is cooled, smash into course powder. You may use mortar and pestle, or transfer the mixture into a clear thick plastic bag and roll over it with belan / rolling-pin.
- In a mixing bowl, add poha, onion, grated coconut, sugar, salt and crushed powder. Mix all together
- Serve at room temperature, along with Rave uppittu.
Khara Avalakki - 2
Ingredients:
- 2 cups - Thin poha / avalakki
- 1/2 cup - Grated Coconut
- 1 tsp - Sambar powder ( or may be substituted with red chilli pdr + cumin pdr + coriander pdr)
- 1/2 tsp - crushed jaggary or brown sugar powder
- Salt as per taste
- 2 tsp - Oil
- 2-3 - Red dry chillies or to taste
- 1/2 tsp - Mustard
- 5-8 - Curry Leaves
Method:
- In a mixing bowl, mix grated coconut, sambar powder, jaggery, and salt
- Now mix-in the poha making sure that the poha is not crushed.
- For seasoning, heat oil in a small pan. Once hot add mustard and curry leaves. Once mustard start splattering, and the red chillies and roast them all.
- Pour seasoning over the poha mixture and mix them all together.
- Serve at room temperature, along with Rave uppittu.
Labels: breakfast, Kundapura, Poha / Avalakki, Tiffin Variety, Upma, Vegetarian
~ Mangalore Breakfast - Rave uppittu, khara avalakki and sihi avalakki ~
Posted by Swetha @ 11/19/2018 11:21:00 AM ::
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Posted by Swetha @ 11/19/2018 11:21:00 AM ::
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