Avalakki is called as Poya in Rajastan, Chinda- Oriya, Atukul - Telugu, Aval -Tamil and Malayalam. It is called as Chiura in Bihar and Jharkhand. Poha or Pauwa in Hindi, Pohe in Marathi and Phovu in Konkani. It is known as Avalakki in Kannada and Pauaa or Paunva in Gujarati.
I remember that ny aunt used to prepare Avalakki at home and used in many ways even on special and fasting days. The memories go back to my childhood days. I stayed with my aunt where religious customs and traditions were very practical. Going to take bath in the sea on a particular day, taking bath before the sun rise and doing pooja for the moon etc etc. All though do not remember the actual importance of those things, I do remember we used to have Avalakki payasa after seeing the moon, eating panchakajjaya after pooja, preparing upma with avalakki for breakfast. Those days were really beautiful and growing with the nature and enjoyed it thoroughly. Though these are all memory once in a while it does make me think of those beautiful days.
Lets see some benefits of eating "Avalakki" in our diet.
Avalakki is packed with Iron. It can prevent iron deficiency or anemia. Sufficient iron helps the body to form haemoglobin and also helps to build immunity. It is one of healthy source of carbohydrates. It boost energy and fibre rich. It helps to prevent diabetes. Very good for diabetics as it digest slowly and release sugar slow manner into the blood stream. It helps to keep the tummy full for a longer time. Avalakki contain very low amount of gluten and it is good option for people who avoid wheat and barley.
Here I have used thick variety of avalakki, raw mango, jaggery, green chilly and coconut. As I said it is easy and not much of preparation or ingredients needed.
No onio or garlic is added in this recipe.
Lets see the recipe now.
Ingredients :Avalakki/Poha / Flattened Rice
Raw Mango : 2 to 3 Tablespoons (grated)
Jaggery: 1 Tablespoon
Green chilly : 2
Ginger : a small piece
Salt: According to the taste
Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 6 to 8 Leaves
Ghee : 2 Tablespoon
Method1. Wash avalakki and soak it for 5 minutes.
3. Now keep a pan on the fire and heat.
4. Add oil mustard seeds and urid dal.
6. Squeeze out the water from avalakki and put avalakki to the pan.
9.Let the jaggery melt nicely and grated mango and jaggery mix it well with avalakki.
11.Keep on stirring in between, so that avalakki do not get burnt.
12.Put off the fire and add ghee and grated coconut. Mix it nicely and shift avalakki to a serving bowl. Serve with a cup of curd.
Note :Thick avalakki should turn soft before adding to the pan. Add water if required,
Adding more chilly is optional. You can add mango gratings straight to oil and fry it nicely. It gives a different taste. Adding jaggery is also optional. \Adding onions is also optional.
For People who are dieting can turn this Raw Mango Avalakki into diet food.
Raw Mango Avalakki can be loaded with grated carrots, cabbage, cut onions to turn as diet recipe. Do not use ghee and coconut if you are dieting. Use of more raw veggies. It helps to digest slowly and you will not feel hungry for a long time.
Time : 30 Minutes. (Total time).
Serves : 4 to 5