Friday, October 24, 2014

Capsicum - Awalakki (Beaten Rice) Pongal (Kichidi)

Kichidi is normally, rice cooked with Moong or Toor dal  and with some spices, Kichidi fills the stomach and it is a healthy dish. We can prepare Kichidi in many ways. For example rice+ moongdal and spices, broken wheat and Moong Dal or the whole moong together, Medium sized Semolina (Rava) and Moong dal together ...etc.

Kichidi can be eaten for breakfast, Lunch , Brunch ( breakfast + Lunch ) , or even dinner.
I have used Awalakki (Beaten Rice)  instead of rice. Moong dal, Awalakki and some spices are used to cook Kichidi. Capsicum is fried and mixed with kichidi to make the kichidi more tasty.

I have not used any garlic or onion in this recipe and you can have this food on special days and even when you are sick too. It is one of the healthy and comfortable food.

As I said before you can prepare " CAPSICUM -AWALAKKI KICHIDI"  for breakfast , lunch or dinner and it is good to pack for your and kids lunch box.

Here is a recipe which is easy and all you need is Awalakki and Moongdal + Capsicum. I am sure that each and every one will surely love it. 

Things Needed :

Moong Dal : 1 Cup
Awalakki : 2  cups (Thick Variety)
Green chilly : 4
Ginger : an inch
Jeera (cumin seeds) : 1 Tea spoon
Pepper pods : 6 to 8
Cashew Nuts : Full fist (one handful)
Ghee : 2 to 3 Table spoons
Oil : 1 Table spoon
Capsicum :  1 to 2
Salt : To taste
Coriander leaves : 2 Table spoons
Curry Leaves : 8 to 10
Asafoetida : a pinch
Turmeric Powder : a little (1/4 Tea spoon)

Method :

1. Wash and cook moong dal in a pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, coriander leaves and curry leaves and grate ginger. Wash and cut capsicum in to small.
3. Wash Awalakki (Beaten Rice) drain all the water from it.

 4. Put Beaten rice and cooked moong dal in a big pan or pressure cooker. Mix it well.
5.Add cut chilly, grated ginger and sufficient water. Add salt and mix it well.
6.Let it boil for 2 to 3 minutes. Mix it nicely.
7.Keep a small pan on the fire and heat. Put 1 Table spoon of oil and put cashew nuts and fry. Remove them when they turn slightly brown.
8. Add jeera, pepper pods and fry them for 1 minute. Add ingh, curry leaves.

 9. Add cut capsicum and fry them for 2 minutes. Add this fried mixture to cooked Moongdal - Awalakki Pongal.

10. Add cut coriander leaves and  ghee and mix it well.
11. Shift it to the serving bowl

 12. Serve with  a cup of curd and Papad.


You can use little more water and use it as kichidi or prepare the thick pongal . (Use less water and see  that extra water is drained).
You can also add coconut along with the fried capsicum.
You can also use onions and garlic  if you are in favour of onions and garlic.Fry them along with capsicum and add it to the pongal.
You can also add some vegetables like tomatoes, carrots and beans.(Optional).
Do not fry capsicum in the ghee. Using oil for frying is a healthy way. Adding more ghee is also optional. ( You can use more ghee to make the dish more tasty)
Time : 25 minutes.
Servings : 4 to 5


ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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