Spiced Sogrhum Radicchio Bowls

This recipe is a take on the puffed rice, Malar and Aduzuki beans dish served on certain ceremonial occasions in Kerala. Puffed rice is also served to the gods as neivedyam.

Yes, you can buy smooth grains of puffed ricefrom the Indian Store but folks  from Kerala, know the difference from Mootta Pori and Malar!

Malar is usually made from  par-boiled rose-matta, paddy seeds with the husk still on: dry roasted like popcorn or sorghum. The one's offered to the Gods on special occasions: carefully roasted in new clay pots with narrow neck and a new, smaller, coconut leaves-stem broom. The fresh puffed rice almost like the sorghum but prettier,  with a slight reddish tinge on the frills. Pori is not served to the Gods, Malar is!:-)

This recipe happily combines some favourite combinations: Aduki Upperi  and Sorghum [ mimicking puffed rice!]. It is also  similar to varieties of  street food- Chaat. This is not a make-ahead dish but is easy to put  together and submits to several variations according to one's fancy! This recipe goes to Deb's Souper Sunday's.

Am already past the deadline for sending this; will update with better photos and link to Adzuki-beans upperi too!

Serves 6

Ingredients

1 small head of Raddicchio

2 Cups Puffed Sorghum

1 Cup cooked adzuki beans

1/4 cup finely chopped red onions

2 green chillies [ hot or not, according to preference], finely chopped

1/2 cup grated carrots

Juice of one lime/lemon

Pinch or two of red chilli powder for heat/spice [ optional]

Salt

Garnish with freshly chopped coriander [ optional]

Method

Separate the Raddicchio leaves into bowls

Toss all the ingredients together and season with salt.

Add the red chilli powder to lemon juice and sprinkle over the spiced sorghum. Serve.