Kuttavalakki ( poha snack) travel food

 

Ingredients 

Ghatti avalakki ( thick poha// rice flakes)—2 cups

Dry red chillies ( ona menasina kayi//lal mirch) bydagi variety—12 

Kothambari bija ( sabut dhaniya//coriander seeds)—2 tablespoon 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Tamarind (hunase hannu//imli)—small lemon sized 

Jaggery powder (Bella//gud)—3 tablespoon 

Salt—to taste

Ingredients for seasoning (oggarane)

Oil—3 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Kadale belle (channa dhal)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Hing(asafoetida//ingu)—1 teaspoon 

Arisina (turmeric powder//haldi)—1/2 teaspoon 

Kadale kayi bija (peanuts//ground nuts)—1/4 cup

Hurigadale (roasted gram)—1/4 cup

Dry coconut grated (kobbari//copra)—1/2 cup

Curry leaves (karibevu//kadipatta)—few

Method 

Firstly,blend red chillies,jeerige,dhania in a mixer grinder jar to coarse powder.

Then add hunase hannu and blend again.

Then add avalakki and grind to coarse powder.

Finally add salt and jaggery powder and blend .

Do not make fine  powder.

Heat oil in a pan or kadai,once’s hot enough add sasive,jeerige when it crackles.

Add in kadale kayi bija,urad add channa dhal,hing,arisina and saute on  medium flame.

When the dhals turns brown and peanuts crispy add curry leaves,dry coconut,hurigadale and sauté for a minute.

Finally add ground powder and mix it well for a minute.

Switch off the stove.

Leave the mixture in the pan for 5 minutes .

Transfer to a plate and let it cool completely.

Store in an airtight container.

This is a traditional malenaadu recipe.

While serving add some curd or you can eat like snacks.

Also you can add hot water  and cover and leave it for 5 minutes and eat .

1 cup mixture to 1 1/2 cup hot water.