Avalakki Chitranna

Ingredients

• - poha lemon rice
• - Oil or ghee as required
• - Spices as required
• - Salt to taste

Method

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. Prepare tamarind water: Dissolve 1 tsp tamarind paste in 2 tbsp warm water.
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. 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. Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.
6. Add tamarind water: Add the tamarind water. Cook 1 minute.
7. Add poha: Add the seasoned poha. Fold gently with a flat spatula.
8. Mix evenly: Fold until all poha is coated with the tamarind and tempering.
9. Add coconut: Add 3 tbsp fresh grated coconut. Fold gently.
10. Serve: Adjust salt. Avalakki chitranna is Karnataka's tamarind poha — a tangy breakfast. Serve with coconut chutney.