Avalakki Chitranna

Method

1. 1

   Rinse poha: Wash 2 cups thick poha (flattened rice) quickly under cold water. Drain thoroughly. Add half tsp turmeric and a pinch of salt. Toss gently and rest 5 minutes.

2. 2

   Prepare tamarind water: Dissolve 1 tsp tamarind paste in 2 tbsp warm water.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.

4. 4

   Add aromatics: Add 3 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2-3 minutes until peanuts are golden.

5. 5

   Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.

6. 6

   Add tamarind water: Add the tamarind water. Cook 1 minute.

7. 7

   Add poha: Add the seasoned poha. Fold gently with a flat spatula.

8. 8

   Mix evenly: Fold until all poha is coated with the tamarind and tempering.

9. 9

   Add coconut: Add 3 tbsp fresh grated coconut. Fold gently.

10. 10

    Serve: Adjust salt. Avalakki chitranna is Karnataka's tamarind poha — a tangy breakfast. Serve with coconut chutney.