Huli Avalakki (Tangy Tamarind Poha)

Huli avalakki, also known as gojju avalakki, is an all time favourite of mine. Super simple to make, can be whipped up in a jiffy to satiate hunger pangs at any time of the day (or night!)

Here's what my version looks like - the pic looks kinda sad b'cos i remembered to take a snap when most of it was over and all the curry leaves had been picked out :), but trust me, this is one yummy dish!

Ingredients:

1 cup avalakki/poha, coarsely powdered  (ask for the thick poha, dont ever make this with thin poha)
2 tablespoons rasam powder (if you don't have this, substitue with a tablespoon chilli powder and a half spoon each of jeera and dhania powder)
Tamarind extract - use a lemon sized ball of tamarind, soak in water and squeeze out the pulp
Salt, to taste
1/4 cup jaggery or sugar (you can adjust as per requirement)
Groundnuts, a handful
1 teaspoon each of mustard seeds, urad dal, chana dal
6-7 curry leaves
4-5 dried red chillies (i used guntur variety)
a pinch asafoetida
2 tablespoons oil

Method:

Mix the powdered poha, rasam powder, tamarind water (use 2 and a half cups water), jaggery, and salt. Leave aside for 20 minutes for all the flavours to get soaked in. At this stage, do taste it and adjust salt/jaggery if required.

Heat oil in a pan, add the asafoetida, mustard, urad dal, chana dal, dried rad chillies, and curry leaves. Fry for a minute. Now add the groundnuts and fry on a flame flame till they are well roasted.

Crumble in the avalakki mixture and saute on a low flame for 5 minutes or till the 'rawness' disappears.
Your avalakki is now ready to eat!