Thursday, 28 November 2013

Peg & Pig Kitchen - Togari Kalu Akki Thari Uppittu

Most of the day's drama happens during the morning, at our house. By 8 am, breakfast and lunch will be ready. For dinner, we eat the remaining from lunch, or make chapatis. On days when I'm unwell, it's time for bread/oats/corn flakes/fruits to jump out of their boxes. My husband loves them; while I run a mile away.
This morning I've been slightly under the weather, and when I entered to kitchen, oh, I just didn't want to eat bread. I had bought broken rice (akki thari) and vegetables. Among the vegetables was togari kalu (pigeon peas). I had tasted akki thari uppittu at my uncle's house, and wanted to prepare the dish.
Here's the recipe...
1 and 1/2 cup broken rice
1/2 cup fresh pigeon peas/togari kalu
1/2 cup freshly grated coconut
4-5 green chillis
1 small onion chopped
handful of fresh coriander leaves and curry leaves
juice of 1/2 lime
1/4 inch ginger
a pinch of cumin powder
a pinch of hing
1 tsp each mustard and cumin seeds
1 tsp each channa and urad dals
1 tblspn cooking oil
1 tsp ghee (optional)
Dry fry the broken rice in a hot pan. When you begin to get the smell of rice, fry for a minute and remove from heat. Boil the peas with a pinch of salt. In a pan, add oil, and mustard and cumin seeds, dals, hing, curry leaves, chopped onions, and ginger. Fry well. Add the roasted akki thari in to the pan, and mix all the ingredients well. After the peas have boiled, pour the water (sufficient to cook broken rice) and peas in to the pan. Add salt, coriander leaves, and coconut. Close a lid; keep stirring in intervals. Add more water, if required. When you think the uppittu is almost ready, add lime juice, a pinch of cumin powder, and ghee. Mix well, and allow to cook till the rice softens. The uppittu begins to separate from the pan; that's when the dish is ready. Serve with chutney or curds.
Broken rice, peas boiling, and other ingredients
Seasoning, ingredients mixed, and semi-cooked dish
Cooked dish
Happy Friday!


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