A wholesome meal prepared using beaten rice and split green gram.
Time Required: 25 Minutes
1 Cup thick Avalakki / Beaten Rice
½ Cup Hesarubele / Green Gram Split
1 Lemon sized Tamarind Ball soaked in water
½ tsp Jaggery
4 tsp Bisibelebhath Powder
2 tsp Oil
¼ tsp Mustard Seeds
A pinch of Asafoetida
¼ tsp Kadalebele / Bengal Gram
¼ tsp Uddinabele / Black Gram Split
¼ tsp Turmeric Powder
Few Curry Leaves
Salt to taste
Soak Avalakki in water for 5 minutes. Sieve and keep aside. Cook Hesarubele until soft and add Tamarind water, Jaggery, Bisibelebhath Powder, and Salt. Add Avalakki and mix well. Check the consistency and add a cup or two of water if it is too thick.
Heat Oil in a separate kadai, add Kadalebele, Uddinablee and when they turn pink, add Mustard seeds and when they splutter, add Asafoetida, Turmeric Powder, and Curry leaves. Add this to the Avalakki and mix well.