Preparation / Directions:
Prasad Venkatesh Narsipur
The flat beaten rice called Avalakki (poha or Aval) is used here. There are both the dry and wet varieties made depending on the thickness of Avalakki (dry variety if it is thin). Ingredients: 250 gms of Avalakki (thick variety), 3-4 hasi meNasina kaayi (green chiles), a handful of Kadale kaayi (groundnuts/peanuts), freshly chopped kothumbari soppu (coriander leaves), 10-12 Karibevina ele (curry leaves), handful of freshly grated coconut, 1 teaspoon of Kadale bele' (chana dal or Bengal gram), 1 teaspoon of uddina bele' (urid dal, black gram split), half a piece of fresh green lime. 1 spoon of mustard. Finely chopped onions (optional).
Procedure: In a banale' (kadai or wok) or aluminum pan take 2-3 teaspoons of oil, keep it on medium fire. Put the mustard and wait till it starts splitting. Add Kadale' bele' and uddina bele' and Kadale kaayi (groundnut/peanuts). Stir with a large spoon. Reduce the fire to low and continue to stir till both Kadale and uddina bele' turn golden brown and groundnuts also turn brown. Add chopped green chiles and chopped coriander leaves. Add a pinch of arishina (turmeric, manjal, haldi powder). If using onions add now and fry. (If using dry grated coconut add it now).
In a separate vessel, wash the Avalakki well, by adding water, stirring and then draining the water. Repeat this 2-3 times. Finally drain the water and add fresh water just sufficient to immerse the avalakki. Add salt to taste and allow it to soak for 2-3 minutes.
Now, take the soaked Avalakki by hand and squeeze it to drain out water completely, and put it into the pan. Continue this process until all the avalakki is transferred to pan. Turn around until the avalakki is mixed well. Add the freshly squeezed juice from lime. Turn around and then add freshly grated coconut. Close the pan with a lid and turn off the fire after 1 minute.
P.S. The dry variety is prepared the same way except that the thin avalakki is not soaked in water but fried in oil directly. Consequently, lime juice and grated coconut are not added. Instead, dried grapes (kismish or oNa drakshi) are often added. This is popular in coastal Karnataka and parts of Maharashtra too.
There is an entirely different version of avalakki which is purely for munching. This is called Avalakki puri. Depending on ones taste either puffed Avalakki or simply puri (muri or puffed white rice) is used. Even puffed rice available in cereal boxes can be used for this. To prepare this munching the procedure is simple and is as follows:
In the pan keep 4-5 teaspoons of oil, add mustard and wait till it splits. Reduce the heat, add 4-5 pieces of broken red chile, add pieces of dried coconut (kobbari) or a handful of dry grated coconut. Add a pinch of hing (asafetida), a pinch of turmeric. Add two handfuls of groundnuts, also add a handful of huri-Kadale (bhunja chana or puri-kadala). Add a handful of fresh curry leaves and turn around frying till they become crisp. Stir well and finally add the puffed rice (puri or avalakki puri as the case may be). Turn around for a minute and switch off the fire. Mix with salt to taste and allow it to cool, before storing in a box. It makes a tasty, crispy munch anytime, which can be stored for well over a fortnight.
Courtesy: K. Raghu