My Dad's Pav Bhaji Preparation

My dad is an expert in making Pav-Bhaji, everybody in the family (near & far) knows that a great treat awaits them when they visit “Ashirwad” at Mysore. Thanks to him, we have had Pav-Bhaji for breakfast, lunch, tea and dinner too. His main ingredient (I understand) is “love” and I believe that this works and makes it one of the best pav-bhaji’s – lip smacking indeed.

Bhaji is pretty simple to prepare if you are not investing in making the masala yourself. Pav bhaji masala is generally available from Everest or MDH and is good enough to go. No need to invest all your time making the Bhaji powder these days. Pressure cook all the “right veggies”, i.e. Potatoes, Carrots, beans, peas, tomatoes, etc and transfer it to a wok on low simmer and mash them up. Add 1 tbsp of Everest Pav Bhaji Masala with salt to taste. Mix the broth well and leave it to simmer for a long time – add a block of butter for that extra taste. Sprinkle lots of coriander too.

Once ready, toast the Pav’s with ghee or butter and serve with the Bhaji and coriander.

Avalakki Vaggarne

Ingredients

• Gatti Avalakki (Hard Beaten rice) - 250 grams
• Raw Mango - 1 (finely chopped or grated)
• Green Chili - 2 nos (finely chopped)
• Groundnuts - a handful
• Cashew - a few
• Hing (asafetida) - a pinch
• Haldi (turmeric) - a pinch
• Salt to taste
• Lemon Juice - 1 lemon
• Kotambri (Dhaniya, Cilantro) – finely chopped
• Karibevu (Curry leaves) – a few
• Mustard Seeds – 1 tsp
• Urad Dal (Black Gram) – 1 tsp
• Channa Dal (Chickpea split) - 1 tsp
• Oil – 1 tsp

Method

• Soak Gatti Avalakki in water for about 3 minutes or after a clean wash.
• Take a wok and heat oil
• Add Mustard and Hing until it splutters.
• Add Urad & Channa Dal till light brown, add Haldi
• Add Karibevu, Groundnuts and Cashew at this stage and fry; ensure that Groundnuts are well done.
• Add chopped Green Chili and Raw Mango (grated) and sauté.
• Add the soaked Avalakki after completely draining out the water.
• Toss with Lemon Juice and Kotambri.

Your excellent breakfast is now ready. This is called Poha too, but has a strong south touch and known by various names like Avalakki Vaggarne, Avalakki Uppit, etc. I generally add extra hing for the unique flavor.