Monday, October 09, 2006

Koot Avalakki

Our friends Ashwath Narayan and Parimala had invited us to their home for high tea. I was now officially a NRM ie. Non resident Mumbaikar as my kid bros teased me and was bored of the regular bangalore snacks of idli, dosa etc in the one year in Bangalore. But Koot Avalakki served by Parimala really brought a zing into our conversations that day with the tangy flavors and powdery texture. The excitement of being introduced to new flavors and textures is what all foodies love to experience.
Ingredients
  • 1 cup rice flakes (pohe/ avalakki)
  • 1 table spoon peanuts
  • 1/2 table spoon roasted chickpeas (phutane)
  • 1/4 table spoon grated desicated coconut
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asoefotida (hing)
  • 1/4 teaspoon red chilli powder
  • 1 chilli finely chopped
  • 1 tablespoon Pulp of tamarind ( lemon sized ball)
  • 1 inch lump of molasses (jaggery)
  • few curry leaves
  • One handful chopped coriander leaves
  • salt to taste ( 1 teaspoon)
  • 1 cup water
  • 1 table spoon oil

First grind the pohe to a coarse powder and keep aside. Then in a kadhai heat the oil and splutter mustard seed in it. Then in goes the hing, curry leaves, peanuts, phutane, coconut fry till golden. Now in goes the chilli powder, chopped chillies, salt stir for a min. Add the powdered pohe and mix well. Splash the mix with water and keep mixing. After fininshing the water cover with a lid for 5 mins so that the pohe powder is softened. Then is the final tangy step not to miss. In the tamarind pulp add molasses and dissolve in a bowl. Remove the lid from the kadhai and sprinkle this tangy sweet sauce on the pohe and stir to mix well. Cover with a lid and cook still soft. Remove from stove and serve hot with cilantro garnish.

2 comments:

  1. Wonderful blog you got here. Very interesting receipe you got there. We are going to try it this week end for sure. Swati & Johnson

    ReplyDelete
  2. Swati & Johnson

    Sure do and let me no your feedback. Thanks.

    ReplyDelete

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