AVAL/POHA/FLATTENED RICE CUTLET(அவல் கட்லெட்) -BAKED AND SHALLOW FRIED METHODS

BAKED AVAL/POHA CUTLET

The first thing I want to say about this cutlet is it doesn’t use potato and other masala items. It is really a simple and tasty cutlet which we can give to kids as healthy snack.

I have tried and tasted aval/Poha/Flattened Rice cutlet many times. I saw this recipe in a television show around 15 years back, yes during my school days, at that time itself I was very much interested in watching cooking shows and have the habit of note down in diary. Here I have to say as ‘we’ instead of ‘I’, yes myself and my sister J, we both had written so many recipes in that diary. The first recipe in that note book is this ‘aval/Poha cutlet.’

SHALLOW FRIED AVAL/POHA CUTLET

Actually in original recipe the cutlet is shallow fried in tawa. I have tried to bake in oven to reduce the oil usage. It came out really well, and my husband loves the baked version than the tawa method.

Here I am giving both the methods with step by step photos.

AVAL/POHA CUTLET

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 10 – 12 PIECES |PREPARATION TIME: 5 Min|

COOKING TIME: 10 MIN/BAKING TIME: 15 TO 20 Min

SOAKING TIME: 30 MIN

INGREDIENTS:

Poha/Aval/Flattened Rice                     1 cup

Water                                                     ¼ cup

Salt                                                        As needed

Coconut (Shredded)                              ¼ - ½ cup

Onion (Finely chopped)                       ¼ cup

Curry leaves (chopped)                        Few leaves

Coriander leaves (Finely chopped)     Few

Green chillies (finely chopped)            2 to 3

Carrot (shredded)                               ¼ cup

Maida/All purpose Flour                    2 tbls

Bread crumbs                                      ½ cup

Oil                                                        As required

*tbls: Table spoon

METHOD:

Soak the Aval/Poha in water for minimum 30 minutes. Don’t add more water.

Add salt onion, carrot, curry leaves, coriander leaves to soaked poha and mix well.

Make it as stiff dough. No need to add water. Water comes from onion and carrot will be enough.

Divide into equal sized balls. Flat each ball into round patties.

Mix flour and few tablespoons of water to make it as thin paste.

Dip the patties into the flour mix and then coat them with bread crumbs evenly.

Heat a pan with few table spoon of oil and shallow fry the patties in low heat till the outer layer become crisp.

Baking Method:

Preheat the oven for 200 ° C.

Place the patties in a tray lined with baking sheet. Brush the top with oil and bake for 15 to 20 min

For me it took 20 min but the timing depends on the oven type. So check after 10 min.

Serve hot with tomato ketchup.

NOTES:

If you are preparing for very small kids, you can add chili powder instead of green chilies.

Don’t add more water for soaking; it will make the poha to be sticky.

In baking method the cutlets will be having crispier outside and softer inside.

                                                                                                                 

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MOR KUZHAMBU (மோர் குழம்பு) |WITH ONION AND GARLIC --METHOD II

MOR KUZHAMBU((மோர் குழம்பு)-WITH ONION AND GARLIC

In our house morkuzhambu(மோர் குழம்பு)/buttermilk kuzhambu  is a very common kuzhambu variety which we prepare at least once or twice in a week.

It is a very good coolant for our body and it is having simple ingredients and made in jiffy.  

Generally people say for vegetarians there will be very less options only to cook. But it is possible for vegetarians also to cook variety of curry or kuzhambu throughout the week. This mor kuzhambu is one among them.

Buttermilk is the main ingredient to make this kuzhambu and few spices are added to make it delicious.

I have already posted one method which my mom and mil are using. This is another method. I learnt this from my friend and it also tastes great.

This recipe has onion and garlic.

Please check my another method of mor kuzhambu in the below link

•   Morkuzhambu(மோர்குழம்பு) Method I

Now let’s move on to the recipe.

MOR KUZHAMBU

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

SERVES: 2 PERSONS |PREPARATION TIME: 5 Min| COOKING TIME: 10 MIN

INGREDIENTS:

Butter Milk                                          1 cup

Salt                                                    As needed

Turmeric powder                                 1 tsp

Any one Vegetable                               1 cup

(Egg plant (Brinjal)/Ladies finger/Ash gourd, Bottle Gourd)

For Grinding:

Green chilly                                        4 or 5

Raw rice                                             1 tbls (optional)

Ginger                                                1 inch piece

Coconut Scrapings                              ¼ cup

Cumin Seeds                                       ¼ tsp

Shallots                                              ¼ cup

Garlic                                                4 or 5 cloves

For Tempering:

Coconut Oil (preferable others also ok) ½ tsp

Mustard Seeds                                         ½ tsp

Cumin Seeds                                            1 tsp

Curry leaves                                            few leaves

*tsp: Teaspoon|||| *tbls: Table spoon

METHOD:

Cut the vegetable as pieces. I used Eggplant/Brinjal.

Grind the ingredients given in “For grinding” list into smooth paste. Add required water.

First boil the vegetable and while it is half cooked add the ground paste and mix well.

Add turmeric powder and required salt. Let it boil for 5 to 7 minutes or till the raw smell go.

Then switch off the stove and add buttermilk to the hot boiled mixture. Then stir well till everything mix together.

The heat in the boiled mixture is enough to make the buttermilk warm.

Now add oil in kadai and temper with the items given in “For tempering “list and add to the prepared mor kuzhambu and mix well.

Serve with rice and any spicy vegetable fry as side dish. Will surely tastes great.

NOTES:

• If you use ladies finger, cut them as an inch length pieces and then fry in a kadai with a tablespoon of oil till its stickiness have to go away and then add a very little water to cook.
• Don’t add more pepper as it will change the taste.
• Don’t boil the kuzhambu as it will become curdled in heat.
• Raw rice is used to make the kuzhambu as thick in consistency. If your buttermilk is thick you can avoid that.
• If using raw rice better to soak in water for an hour for easy grinding.

                                                                                                                 

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MOR KUZHAMBU(மோர் குழம்பு) Method I

MOR KUZHAMBU(மோர் குழம்பு)

In our house mor kuzhambu(மோர் குழம்பு)/buttermilk kuzhambu  is a very common kuzhambu variety which we prepare at least once or twice in a week.

It is a very good coolant for our body and it is having simple ingredients and made in jiffy.  

Generally people say for vegetarians there will be very less options only to cook. But it is possible for vegetarians also to cook variety of curry or kuzhambu throughout the week. This mor kuzhambu is one among them.

Buttermilk is the main ingredient to make this kuzhambu and few spices are added to make it delicious.

Here am giving the method which my mom and mil are using. There is one more version is there which I post in another post. Both will taste different and great.

Please check the another method in the below link .

• MOR KUZHAMBU (மோர் குழம்பு) |WITH ONION AND GARLIC --METHOD II

Now let’s move on to the recipe.

MOR KUZHAMBU

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

SERVES: 2 PERSONS |PREPARATION TIME: 5 Min| COOKING TIME: 10 MIN

SOAKING TIME: 1 TO 2 Hr

INGREDIENTS:

Butter Milk                                          1 cup

Salt                                                      As needed

Turmeric powder                                 1 tsp

Any one Vegetable                               1 cup

(Egg plant (Brinjal)/Ladies finger/Ash gourd, Bottle Gourd)

For Grinding:

Green chilly                                        4 or 5

Thoor Dhal                                         1 tbls

Raw rice                                             1 tbls (optional)

Ginger                                                1 inch piece

Coconut Scrapings                             ¼ cup

Cumin Seeds                                       ¼ tsp

Coriander seeds                                  ¼ tsp

For Tempering:

Coconut Oil(preferable others also ok) ½ tsp

Mustard Seeds                                              ½ tsp

Cumin Seeds                                        1 tsp

Curry leaves                                        few leaves

*tsp: Teaspoon|||| *tbls: Table spoon

METHOD:

Cut the vegetable as pieces and boil in water or in steam till it cooks fully.

I used Ashgourd

Soak the ingredients given in “For grinding” list for 1 to 2 hours . Then Grind them into smooth paste. Add required water.

Now mix the ground paste turmeric and salt to the buttermilk and stir well.

Take the buttermilk mixture in a kadai and heat.

Once it starts to become frothy switch off the stove. Don’t let it boil.

Add the cooked vegetables to the kuzhambu and mix well.

Now add oil in kadai and temper with the items given in “For tempering “list and add to the prepared mor kuzhambu and mix well.

Serve hot with rice and any spicy vegetable fry as side dish. Will surely tastes great.

NOTES:

• All the vegetables should be cooked well before adding to the kuzhambu.
• While adding ladies finger cut them as an inch length pieces and then fry in a kadai with a table spoon of oil till its stickiness have to go away and then add a very little water to cook.
• If you wish you can add few black peppers while grinding. Don’t add more as it will change the taste.
• Don’t boil the kuzhambu ,it will become curdled.
• Raw rice is used to make the kuzhambu as thick in consistency. If your buttermilk is thick you can avoid that.
• If you forgot to soak the items , then just dry roast the thoor dhal and coriander seeds for few minutes and then grind along with other ingredients.
• You can use red chilly also instead of green chillies, but the kuzhambu colour will be reddish. better to use green chilly only.

                                                                                                                 

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