Avalakki Vaggarne

Ingredients

• Gatti Avalakki (Hard Beaten rice) - 250 grams
• Raw Mango - 1 (finely chopped or grated)
• Green Chili - 2 nos (finely chopped)
• Groundnuts - a handful
• Cashew - a few
• Hing (asafetida) - a pinch
• Haldi (turmeric) - a pinch
• Salt to taste
• Lemon Juice - 1 lemon
• Kotambri (Dhaniya, Cilantro) – finely chopped
• Karibevu (Curry leaves) – a few
• Mustard Seeds – 1 tsp
• Urad Dal (Black Gram) – 1 tsp
• Channa Dal (Chickpea split) - 1 tsp
• Oil – 1 tsp

Method

• Soak Gatti Avalakki in water for about 3 minutes or after a clean wash.
• Take a wok and heat oil
• Add Mustard and Hing until it splutters.
• Add Urad & Channa Dal till light brown, add Haldi
• Add Karibevu, Groundnuts and Cashew at this stage and fry; ensure that Groundnuts are well done.
• Add chopped Green Chili and Raw Mango (grated) and sauté.
• Add the soaked Avalakki after completely draining out the water.
• Toss with Lemon Juice and Kotambri.

Your excellent breakfast is now ready. This is called Poha too, but has a strong south touch and known by various names like Avalakki Vaggarne, Avalakki Uppit, etc. I generally add extra hing for the unique flavor.