Avalakki capsicum bhath
Ingredients
Ghatti Avalakki ( thick poha // beaten rice flakes)—2 cupsCapsicum ( dappa menasina kayi)—2 big or 3 medium
Dry coconut grated ( kobbari // copra)—1/4 cup
Sambar ( huli pudi or bhath powder)-- ( 2 tablespoon)
Jaggery powder ( Bella //gud)—1 teaspoon
Curry leaves (karibevu //kadipatta). —few
Salt —to taste.
Tamarind soaked in water—small lemon size or lemon juice 1 tablespoon
Ingredients for seasoning (oggarane)
Oil—4 tablespoon
Mustard seeds (sasive)—1 teaspoon
Jeera (jeerige)—1 teaspoon
Channa dhal (kadale belle)—1 tablespoon
Urad dhal (uddina belle)—1 tablespoon
Arisina ( turmeric powder// haldi)—1/4 teaspoonAsafoetida ( hing // ingu)—1/2 teaspoon
Method
Wash and soak avalakki ( poha) in water for 8 to 10 minutes.
Just add enough water to immerse avalakki otherwise it becomes soft and mushy.
wash and Chop capsicum to small cubes or pieces
Heat oil in a kadai or pan on medium flame,once hot enough add mustard seeds and jeera.
When they starts spluttering add both the dhals ,saute until dhals turn to light brown colour.
Add in curry leaves and fry it.
Now add chopped capsicum and turmeric powder.
Keep frying until capsicum becomes soft ( just fry for 5 minutes)
Capsicum should be little crunchy not too much cooked.
Then add jaggery powder and salt .
Mix well .
Add in bhath powder and fry for 2 more minutes .
Finally add in squeezed tamarind juice or lemon juice,mix it well.
Now add soaked avalakki,mix everything well together on low heat and cover it with a lid and cook for 2 more minutes.
Turn off the heat.
Now capsicum avalakki bhath is ready to serve.
Serve hot.
Note
If water is more in avalakki strain it or squeeze the water from avalakki.
