Wednesday, December 19, 2012

Avare Kaalu Huggi

Huggi is nothing but rice Pongal or Khichdi in a dry consistency. It is made with Moong daal and rice as two main ingredients, seasoned with Cumin seeds and crushed black Peppercorns. Huggi tastes better when boiled Avare Kaalu is mixed with it while cooking. This is a healthy meal which is recommended to even patients recovering from indigestion or fever.

Avare Kaalu Huggi is very popular in Old Mysore province of Karnataka and with this dish, we come to the end of this year's Avare Kaalu special dishes.

Huggi with curd and pickle
Avare Kaalu - 1/2 Cup Boiled with little salt and drained
Moong Daal - 1 Cup
Raw rice - 1 Cup
Cashew bits - A handful
Peppercorns - 1 Tsp coarsely crushed
Cumin seeds - 1 Tsp coarsely crushed
Green Chillies - 2 sliced(Optional)
Turmeric Powder - A pinch
Grated coconut - 1/2 Cup
Salt - To taste
Oil or ghee - 1 Tbsp

Boiled Avare Kaalu
Wash Rice and Moong Daal. Soak in enough water for 15 Mins.
In a thick bottomed kadai, heat ghee/oil. Fry cashew bits with crushed cumin seeds and peppercorns till the cashew bits turn golden.
Add green chilles and fry till they turn whitish. Add turmeric powder and 5 Cups of water. Bring to a boil.
Now add the grated coconut, salt to taste and the soaked rice and daal. Mix well, cover and simmer.
When the rice and daal are almost cooked, add the boiled avare Kaalu and allow the huggi to become thick and dry.
Serve with happalam, pappadam or with choice of pickle and curd.

Huggi with Potato Happalams

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