Having spent many years in North Karnataka., some of the eating habits, the food has influenced me in many ways. Every once in a while I become nostalgic and thoughts wander to those growing up days in the small town , with simple earthy folks who believed in eating healthy and rustic food , I have to prepare a similar dish here in Cheanni and it keeps me bonded to my roots .
Jollad rotti, Avalakki, Hachida Avalakki, sheera, uppitu, and the myriad types of chatni pudis to go with these dishes, were some of my childhood favourites, Am ever so glad that my mom was the kind who would adapt and adopt the local cuisine beautifully and we would enjoy them to the core, reveling in their unique flavour and textures.
Another kind of Avalakki is basically prepared from thin paper like poha , the texture being very thin and broad, lending beautifully to make some crisp mixture or chooda like snack , tempered with green chillis, asafoetida, red chillis, curry leaves, peanuts, thinly sliced dry coconut pieces and a tinge of turmeric powder to lend a beautiful colour. Lots of gram dal , puttani/pottukadalai is added to make it healthy too. Just 2 or 3 tsp of oil is added for the tempering to the dish and the poha is nicely dry roasted first. Big steel dabbas/boxes are filled with this amazing, simple snack to munch on.Such a post is already included in this blog.Almost any family from this part of the state will offer the guest a plate of avalakki !!
This particular recipe that am now sharing below is another kind , using paper thin avalakki /poha/aval is used without roasting or frying, no cooking involved.
2 cups thin paper avalakki or slightly hard avalakki but not the very thick variety ones..
1/2 cup grated coconut
1/2 cup chopped onions
2 small garlic pods
2 small green chillis
2 tbsp finely chopped coriander leaves.
Pinch of sugar ( optional )
salt to taste.
Pinch of turmeric powder.
2 tsp chatni pudi , recipe given below ( from Karnataka ) or else use the paruppu podi from Tamilnadu !
1 or 2 tsp lime juice.
Take the 2 cups of cleaned poha in a big bowl.
Grind coarsely fresh coconut with 2 garlic pods, green chillis , pinch of turmeric powder.
Add all the ingredients in the bowl one by one , mix well with hands to coat the dry poha with the ingredients mixed, add the ground paste, mix well, add sugar, salt, lastly the lime juice.
Use a ladle to stir everything together, by now the dry poha would have become some what moistened, that is the texture we want.
You shouldn't add any water, the avalakki will get moistened naturally by the chopped onions, green coriander leaves, fresh coconut grated and made into a coarse paste with garlic, turmeric, green chillis, the lime juice is another moist ingredient..the best thing is it is oil free, no cooking required, use any other garnishing you like like chopped small cucumber pieces.This dish is eaten in a very simple manner in North Karnataka.
This is a popular snack dish in North Karnataka, invariably every family has this either in the very dry form , or this kind of semi dry and moist form to make a deightful chewy tasty experience.
This dish gives a very good exercise to your jaws too, chewing slowly, thereby making you full by the time you finish one small bowl. so you wont eat anything for hours,this tastes something like the bhel, without the fried items like sev on it, you can add some peanuts to for a crunch.
Chutney pudi recipe
Dry coconut pudi ( chutney pudi )
1 cup grated dry coconut
1 tsp cumin
4 cloves of garlic
3 tsp red chilli powder or dry chillies.
salt to taste.
blend to coarse powder and store.