JEERAGI AVALAKKI in Kannada (Masala Poha)

Popular South Canara recipe of Poha flavoured with Wet coconut, a simple and instant breakfast/snack recipe which is common at my native Karwar. Usually served with upma or sheera or vatana usuli. And it’s also served with jackfruits when in season. There are many variations to it, you can add sambar masala, red chili powder or coriander powder as well. Do try this super quick and healthy recipe, if you haven’t tried it.

Ingredients:

· Thin Poha as per your requirement

· Grated coconut – ¾ cup

· Coconut oil – 2 tbsp

· Red dry chillies - 2-3 (broken)

· Cumin seeds – 1 ¼ tsp

· Curry leaves – 2 sprigs

· Jaggery

· Turmeric powder – ¼ tsp

· Salt to taste

Method:

· Take a tempering pan, add oil, now add the dry red chilies, let it turn crispy, now add the curry leaves and cumin seeds. Turn off the flames once it turns aromatic. Let it cool down completely.

· Now take a big bowl, take coconut in it, on one side add the tempered spices, mix jaggery and salt to it. The red chilies will get nicely crushed as we had cooked till it had turned crisp. Now mix this well with the coconut.

· Now slowly add the thin poha as per your requirement. Mix it well.

· Serve this poha with sev or chivda for breakfast or evening snack.