Ingredients:

  • 2 cups thick avalakki / poha / beaten rice
  • fistful of groundnuts / peanuts
  • ½ onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ teaspoon turmeric powder
  • ½ tsp sugar or as required
  • salt to taste
  • 1 tbsp lemon juice
  • few coriander leaves, chopped

FOR TEMPERING:

  • 1 tbsp oil
  • ½ teaspoon mustard seeds
  • ½ tsp jeera / cumin seeds
  • ½ tsp urad dal
  • pinch of hing / asafetida
  • 4-5 curry leaves

Method:

  • soak 2 cups of avalakki / poha in water for about 5 minutes or till they turn soft yet retain their shape. drain them and make sure the pohas are easily smashed when you press it.

  • heat oil and add mustard seeds, urad dal, jeera and hing. allow them to crackle. also add curry leaves at this stage.

  • now add chopped onions, chilli and ginger. stir fry till the onions sweat.

  • add turmeric powder, salt, sugar and saute for a few seconds.

  • now add soaked-drained avalakki (poha) and stir on a low flame. cover and cook for 1-2 minutes on very low flame.

  • sprinkle some lemon juice and chopped coriander leaves.

  • serve avalakki hot with curd and mixture along with masala tea.

Credits: https://hebbarskitchen.com/