Tamarind Poha/Rice Flakes (Huli Avalakki)
Tamarind Poha is a slightly modified version of the regular poha. I would like to refer to it as the sister of Tamarind rice-I find this tastier though. Recollect eating it for the first time when my High School friend had brought it in her lunch box. Having loved its taste, I had then remarked that it must be a really exotic thing and difficult to prepare. However, its recipe is so simple that, if you are wondering what to prepare for breakfast/snack with time constraint, this could be one option. Tried it out recently by listening to a friend's 'mooh bola' version of it and trusting my cooking instincts. Thankfully, it came out really well.
Serves about 2-3 people
Time Taken: 20 minutes
Cooking Tip: Not required here.
For soaking the Poha:
1 cup Poha/rice flakes
Half a cup Tamarind water(you could use Tamarind paste also to prepare this)
One Inch size of jaggery piece (sugar could be used if jaggery is not available, but it isn't as tasty)
1 tsp Rasam powder
a pinch of turmeric powder
Half a tsp chilly powder/ Red chillies.
Salt to taste.
2 tsps of oil
Half a tsp Chana dal
Half a tsp Urad dal
A pinch of asafoetida or Hing(some keep it optional)
1 tsp. mustard seeds
One handful of peanuts(groundnuts)
a few curry leaves
Method of Preparation:
Grate the jaggery/ powder it so that it easily dissolves in the tamarind water. Add the rasam powder, turmeric powder, chilly powder(omit Chilly powder if you are using red chillies in the seasoning) and salt to it. Check the exactness of the taste now itself because you will not be able to change it later. Basically, the mix should have a mix of spicy, sweet and tangy taste with optimum salt.
Coarsely dry grind the poha in a mixer and soak it in this spicy cum tangy water for about 15 minutes. By this time, the entire mix would have soaked up all the water and become puffy. If you try tasting a little bit of it at this point of time, it should not be crunchy. Ensure that you do not add too much of water because that would make it too soggy.
In a kadai/frying pan, take the oil. Sputter mustard seeds along with the curry leaves in it. Add peanuts, chana dal and urad dal. Sprinkle a pinch of hing/asafoetida also. Stir for 2 minutes until the dal slightly changes its colour. Add red chillies too if you haven't used the chilly powder in the tamarind water mix. Mix this seasoning with the soaked tamarind poha. Eat it cold. No need to cook further. The best thing about this preparation is that it could be kept for 2-3 days without getting it stale.
Some people like to add grated coconut to this item. This however reduces its shelf life.