Beaten Rice is one of the products of Paddy. It is available in so many varieties like the medium, thick and the nylon. I have already put up a few of the beaten rice items like the Alu Poha, Konkani Poha and Poha upkari before. Today I would like to put up Kutta avalakki – meaning dry spicy ground beaten rice powder. It can be enjoyed with either toppings of chopped onion and coriander leaves or grated coconut or even with curds. This is a North Karnataka dish. I borrowed this recipe from my mom-in-law. Like many spicy foods, it is a monsoon recipe.
What you need to have:
1. Medium beaten rice – 2 cups
2. Grated dry copra – 2 cups
3. dalia dal – 1 cup
4. Jaggery – a handful (chopped)
5. Salt – As per taste
7. Coriander seeds – 4 tablespoons
8. Cumin seeds – 3 teaspoons
9. Chilli powder – 1 tablespoon
Ingredients of Kutt Avalakki (Dry roasted)
What you do with what you have:
1. Place a skillet on medium-low flame and pour beaten rice into it. Just dry roast it for about 5-10 minutes till you get rid of the raw smell and keep it aside in a plate.
2. In the same skillet dry roast dalia dal as well. Make sure that you do not burn it or cause a change of color. Keep aside.
3. Dry roast grated dry copra on a low flame till you get a pleasant aroma and to a light brown colour.
4. Powder both Coriander seeds and cumin seeds (raw) to a medium fine consistency.
5. Dry grind roasted Beaten rice, copra, dalia dal seperately in the mixer to a medium fine consistency along with the powdered coriander and cumin from step-4 and also salt, turmeric powder, tamarind, jaggery and run the mixie once more to get a homogenous mixture. The powdered mixture is as shown in the image below.
The powdered Mixture
Ingredients of Seasoning:
1. Mustard seeds – 2 teaspoons
2. Red chillies – 2
3. Turmeric powder – 1 teaspoon
4. Curry leaves – 4-5 strands
3. Peanuts – A handful
4. Dalia dal – A handful
5. Cooking oil – 5-6 teaspoons
Ingredients of Seasoning
6. Place a skillet on medium flame. When heated dry roast peanuts till you get a pleasant aroma and also make sure you are able to peal it. On cooling peal it and keep it aside.
7. Place the same skillet with 5-6 teaspoons of cooking oil in it. On being heated add mustard seeds to it. When it sputters add broken red chilli pieces, curry leaves and turmeric powder, dalia dal and also roasted peanuts from step 6 to it one after the other.
8. Simmer the flame and add the beaten rice mixture from step 5 to it and keep stirring at regular intervals of a few seconds for about 20 minutes. But make sure that you do not burn it.
Ready to serve Kutt Avalakki is as shown in the image below. On cooling, Store it in air tight containers and will remain afresh for more than 15 days.
Ready to serve Kutt Avalakki
Or you may enjoy with grated carrot, chopped onion and coriander leaves.
Kutt Avalakki with toppings
One can also enjoy with fresh grated coconut and chopped coriander leaves.
Kutt Avalakki with toppings
How long it takes: 45 minutes
Number of servings: 4-5