Avalakki Upkari

Instructions

1. 1

   Prepare the Poha: Place the thick poha in a colander or large sieve. Rinse it under cool running water for about 30-40 seconds, gently tossing with your fingers until it becomes soft but not mushy. Drain all the water completely and set aside. Let it rest for 5-10 minutes.

2. 2

   Temper the Spices: Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30 seconds.

3. 3

   Sauté Aromatics: Add the urad dal to the pan and sauté for about a minute until it turns light golden brown. Then, add the slit green chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.

4. 4

   Cook the Onions: Add the finely chopped onion and sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent. Add the turmeric powder and salt, and mix well.

5. 5

   Combine and Steam: Fluff the drained poha with a fork. Add the poha, grated coconut, and sugar to the pan. Gently toss everything together until the poha is evenly coated with the spices and has turned a uniform yellow color. Be careful not to break the poha flakes.

6. 6

   Final Touches: Cover the pan with a lid and cook on low heat for 2-3 minutes. This allows the poha to steam and absorb all the flavors. Turn off the heat, drizzle with fresh lemon juice, and garnish with chopped coriander leaves. Give it a final gentle mix and serve hot.