SOUTH-INDIAN BREAKFAST MENU

  

VERMICELLI UPMA

BREAKFAST - Most important meal of the day is      associated with range of ingredients and preparations.

South Indian breakfast menu has lot of varieties which includes Shavige uppittu, Shavige Pulao, Idli, dosa, Avalakki or poha dishes, rice and ragi rotti's, Akkitari upma & Kadubu, poori and chapati's and the list goes on... which tastes great with homemade chutneys, saagu or vegetable stews, sambars and gojju's

ಅವಲಕ್ಕಿ ಉಸ್ಲಿ - Washed & drained avalakki mixed with roasted peas & peanuts, lemon juice, seasoned with mustard & cumin seeds, hing & turmeric powder, green chilli, curry & coriander leaves, salt to taste

Ragi Rotti OOggarane Avalakki Simple Rava Upma with tomato & onion Peas & Shavige Pulao (For making this Shavige Pulao, refer to my Green Vegetables Rice Pulao recipe and use same spice ingredients, replace RICE to SHAVIGE (noodles).

Kesari & Khara Bath

          

Karnataka special - Gojju Avalakki

Ingredients -2 cups rice flakes, pinch of hing & turmeric powder, salt to taste, tamarind juice to taste, 1 sp. red hot chilli powder, 2 sps. gojju powder, jaggary powder to taste, 2 sp. cooking oil, FOR SEASONING - handful of roasted peanuts,  1 sp. mustard seeds, 1/2 sp. each of channa & urud dal, few curry leaves.  FOR GARNISHING - few spoons of chopped coriander, curry leaves & freshly grated coconut.

Method - Blend rice flakes into coarse form and wash & soak for 5-10 mins.  Heat oil in pan and season - mustard seeds, channa & urud dal, roasted peanuts, curry leaves, hing & turmeric powder.  To this add other spice ingredients (tamarind juice, salt, jaggary, chilli & gojju powders) and simmer on low flame for few minutes.  Add soaked rice flakes, salt, coconut, curry & coriander leaves.  Mix well and warm it up for 5 minutes & serve hot.

  Cracked Wheat UPMA

INGREDIENTS

• 1 1/2 cup cracked wheat (roasted)

• Mustard seeds, channa dal & urud dal for seasoning + 2-3 spoons of oil & ghee
• 1 cup steam cooked veggies (carrot, beans, capsicum, lima beans, peas)
• Salt to taste +  2-3 spoons of desiccated coconut
• Sambar & Pulao powders to taste
• Chopped green chillies to taste
• 1 tsp. lemon juice
• Pinch of hing
• 1 tsp. ginger powder or paste
• Chopped coriander and curry leaves for garnishing

METHOD:

• Roast cracked wheat until golden brown and keep it aside.
• Wash & cut vegetables into size of your choice and steam / pressure cook them until tender.
• In a separate vessel, season mustard seeds, hing, curry leaves, channa dal & urud dal.
• Add 1-2 cups of water, bring it to boil and add salt, lemon juice, sambar and pulao powders.  
• After 5-10 minutes, add roasted cracked wheat, semolina, desiccated coconut & chopped coriander leaves, mix well and cook in a low flame until it is done.
• Can be served hot, warm or at room temperature.