Mosaravalakki is dished out of flattened rice / Aval / Atukulu / Avalakki along with fresh curds. The dish though famous all over India, called by different names, namely, 'Thayir Aval', 'Dahi Poha', 'Gopalkala' and 'Atukulu Daddojanam', is similar to Curd rice. In Karnataka, the dish is called by the name Mosaravalakki as this is made more common in the state and served for Gods as Naivedyam or Prasad. Mosaru Avalakki can be garnished with grapes and pomegranate seeds, which makes the dish more rich in appearance.
Mosaru Avalakki is one such easy dish served for Lord Krishna, as he was supposed to be fond of milk, curd, butter and other forms of milk products. He was fond of the flattened rice too. Having an intake of the Lord's favorite on the day of Janmashtami is very auspicious to mark Lord Krishna's Birthday, celebrated every year as Gokulashtami, or Janmashtami or Krishna Jayanthi.
Mosaru Avalakki is one such easy dish served for Lord Krishna, as he was supposed to be fond of milk, curd, butter and other forms of milk products. He was fond of the flattened rice too. Having an intake of the Lord's favorite on the day of Janmashtami is very auspicious to mark Lord Krishna's Birthday, celebrated every year as Gokulashtami, or Janmashtami or Krishna Jayanthi.
Ingredients:
1 cup of thick flattened rice
1 1/2 cup of fresh curds
1/2 cup of milk (boiled and chilled)
1 tsp. mustard seeds
1 tsp. cumin or jeera
a pinch of asafoetida / hing
2 tsp. of urad dal / black gram
few fresh curry leaves
2 green chilies (chop it lenghwise)
2 red chilies (tear them into half)
a small of piece of ginger (crushed)
a small of piece of ginger (crushed)
handful of coriander leaves
1 tsp. of ghee
salt as needed
Cooking Method:
1. Clean the avalakki / flattened rice with running water. Soak them in the water for around 10 to 15 minutes.
2. Now drain the soaked avalakki in a bowl, and add fresh curds and milk to it adding salt.
3. For the tempering, heat oil in a pan, add mustard seeds and allow them to splutter. Once done, add cumin seeds and black gram or urad dal. Allow it to change its colour to light golden keeping the flame at low.
4. Add to the same tempering, asafoetida, curry leaves, crushed ginger, green chilies and red chilies. Pour the tempering in the curd soaked avalakki or flatenned rice.
5. Garnish the Mosaravalakki with coriander leaves and serve them.
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