Friday, January 9, 2009

Avalakki Bhath (Beaten Rice Bhath)

Avalakki bhath is usually prepared on ekadashi (11th day of new moon or full moon) in few Ashrams & gurukulas to satisfy the hunger of the students & yet maintain the tradition of observing a fast. It is said that avalakki is ideal to be consumed on such days(I don't know the reason behind it, but will try to find out & let you all know). My brother-in-law is studying in one such institutions & he keeps telling about what kind of items could be consumed on ekadashi day. I just follow his instructions. I know, you would be thinking as to why I’m telling all these stories to you, it is because yesterday was “Vaikunta ekadashi” & it was avalakki bhath at our home.The preparation & taste is very similar to the very popular bisibelebath.

2 cups yellow moong dal
2 cups thick beaten rice
1 cup chopped vegetables (french beans, peas & carrots)
1 tsp thick tamarind juice
¼ - ½ tsp powdered jaggery
1 tomato chopped
2 tbsp bisibelebath powder (You can see the recipe here or just use MTR bisibelebath. I used MTR as the powder was all over & did not have energy to prepare the powder)
Salt according to taste
3 tbsp grated dry coconut

For tempering:
2 tbsp ghee/clarified butter
½ tsp mustard seeds
2 tbsp peanuts
8-10 cashewnuts
1 medium sized capsicum sliced
8-10 curry leaves
1 red chilli (broken)
A generous pinch of hing

  • Pressure cook the moong dal & chopped vegetables separately for 1-2 whistles
  • Take a broad pan, add 2 cups of water & tomatoes to it. Add tamarind juice too & allow the tomatoes to get cooked completely.
  • Meanwhile, wash the beaten rice & soak it in water.
  • Add the jaggery, salt, bisibelebath powder, grated dry coconut to the cooked tomato mixture & keep stirring.
  • Add cooked vegetables & dal to it. Allow it to boil for 2-3 mins.
  • Now add the soaked beaten rice & reduce the flame. Cook on slow flame for 20 mins (Add water if mixture becomes too thick). Keep mixing in between as it gets burnt easily.
  • Prepare the tempering by heating ghee in a separate pan. When ghee is hot, add mustard seeds. When mustard seeds splutter, add curry leaves, peanuts & cashew nuts. Fry till cashews & peanuts turn golden brown. Add red chilli, capsicum & fry for 2-3 mins. Add asafoetida & pour the tempering on the mixture prepared.
  • Mix it well & serve it hot with papad or chips.


  1. Avalakki bisibelebaath looks spicy and yummy Sush. We came to know about VE at night LOL I was too tired to do anything ....I have heard so much about Avalakki BBB that I am going to making this once for sure. I tried making kodhel yesterday and it came out well. Will put it up on the blog.

  2. We also had avalakki for Vaikunta Ekasashi... but the simple version oggarane avalakki and Mosaravalakki... Book marking this recipe for future reference!

  3. somethin new for me,..thnks for sharin this,..:-)

  4. I saw this just now in Smitha's blog. Sounds great, Sushama!



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