Avalakki (Poha)

Note: This process uses extra thick or gatti awalakki. If using thick awalakki, omit the 3 tblsps water. Also, the soaking time for poha should be reduced. If using thin poha, the soaking time should be eliminated. When the potatoes are cooked, place dry poha in colander and rinse well. Drain water completely and immediately add to potato mixture and proceed with the rest of the recipe.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash Poha twice (like rice) and drain water. Add some salt to the poha and add about 3 tblsp water and let stand until ready to use.

Step 2

Heat oil in a pan. Add turmeric and mustard seeds. When the seeds start to splutter, add the split peas and black gram. Stir. Add curry leaves and cut green chillies and fry for an additional 5 seconds.

Step 3

Add cut onions and stir well. Add diced potato and stir. Add a pinch of salt, cover and let cook. Intermittently keep stirring to make sure the mixture does not get burnt.

Step 4

When potato is cooked, add the Poha and mix well. Lower the heat, cover and let cook for an additional 3 minutes.

Step 5

Remove cover, add grated carrots, grated coconut and chopped cilantro. Mix well, cover and cook on low heat for an additional 3 minutes.

Step 6

Turn off stove, add lemon juice. Stir well and serve hot.