Avalakki Pulav

Ingredients:
3 cups thick Beaten Rice / Dappa Avalakki
20 - 25 Beans
1 medium sized Carrot
1 small Potato
1 medium sized Onion (1/3 for Masala + 2/3 for Frying)
3/4 inch sized Cinnamon / Chekke / Dalchini
2 Cloves / Lavanga
1 medium sized Bay leaf (3/4 for Masala + 1/4 for Frying)
2 - 3 Black Peppers
1 Cardamom / Elakki / Elachi
1/2 tsp Cumin seeds
1 Garlic clove
1/4 inch sized Ginger
6 - 8 strands of Coriander leaves
6 - 8 Mint leaves
1 - 2 Green Chillies
1/2 cup grated Coconut
Pinch of Turmeric powder
Salt to taste
2 - 3 tsp Ghee / Oil

Recipe:
Remove the outer skin of potato and chop the potato, carrot into medium sized thin pieces as shown in the picture below. Chop the beans into medium sized pieces as shown in the picture below.

Put this chopped vegetables in a pressure cooker, add salt, little amount of water and cook.(2 whistles) Once the pressure goes off, drain the excess water content and keep it aside.

Put beaten rice in a vessel, add enough water and keep it aside for about 10-15 mins. Drain the water and keep it aside.

Chop the onion into medium sized thin pieces. Chop the coriander leaves as shown in the picture below. Remove the outer cover of garlic and mash. Mash the ginger and cut the green chillies into two halves as shown in the picture below.

Put 1/3 of chopped onion, chopped coriander leaves, mint leaves, chopped green chillies, 3/4 bay leaf, cumin seeds, cloves, cinnamon, black peppers, cardamom and coconut in a mixer and grind them coarsely by adding very little amount of water.

Put 4-5 tsp ghee/oil, bay leaf in a pressure cooker and fry for few seconds. Add 2/3 of chopped onion and fry them in medium flame until they turn light golden in color.

Add ground masala and fry them for about 2 mins in medium flame.

Add cooked vegetables and fry them for about 1 min in medium flame.

Add soaked beaten rice, salt and mix well. It goes well with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve 3-4 plates of Avalakki Pulav. I tried this recipe from ETV SaviRuchi. Thanks for the recipe.

Badanekayi Kutu

Ingredients:

2 large Brinjal  / Eggplant / Badanekayi (Preferred: Gulla)
1 - 2 Green Chillies

1.5 -2 tsp Sambar powder

Salt to taste
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup finely grated Coconut
1 tsp Mustard seeds
Big pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Put water and little amount of buttermilk in a vessel. Chop eggplants into medium sized pieces, put them in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Cut the green chillies into two halves as shown in the picture below.

Put tamarind little amount of water in a bowl, mash it and keep it aside.

Remove the brinjal pieces from buttermilk water and put it in a vessel. Add chopped green chillies, turmeric powder, tamarind water, salt, jaggary, sambar powder, required amount of water and cook them well by covering the lid. Add cooked yellow lentils and bring them to boil. 

Put finely grated coconut in a pan and fry them in low/medium flame until it gives nice aroma and turns golden in color. Put this fried coconut to kutu and mix well.

Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and add it to kutu. Mix well before serving. It goes well with Rice.