Sajjige with Avalakki Oggarane

Ingredients

• 2 cup Medium Poha (Also known as Avalakki or flattened rice. Do not use thin poha.)
• 2 tbsp Cooking Oil (Coconut oil or any neutral vegetable oil works well.)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Adds a crunchy texture.)
• 1 tsp Chana Dal (Adds a nutty flavor and crunch.)
• 0.25 cup Raw Peanuts
• 3 pcs Green Chilies (Slit lengthwise. Adjust quantity based on spice preference.)
• 10 pcs Curry Leaves (Use fresh leaves for the best aroma.)
• 0.25 tsp Hing (Also known as Asafoetida.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste.)
• 1 tsp Sugar (Balances the tangy and spicy flavors.)
• 2 tbsp Lemon Juice (Freshly squeezed is best.)
• 0.25 cup Fresh Grated Coconut (For garnish. Frozen can be used if thawed.)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish.)

Instructions

1. 1

   Prepare the Poha: Place the medium poha in a large colander or strainer. Rinse it under cold running water for about 30-40 seconds, gently tossing with your fingers until it becomes soft but not mushy. It's crucial not to over-soak. Shake the colander well to drain all excess water. Let it rest for 5-10 minutes to absorb the residual moisture. Once rested, add salt and sugar to the poha and fluff it gently with a fork to combine.

2. 2

   Prepare the Tempering (Oggarane): Heat oil in a wide, heavy-bottomed 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 Dals and Peanuts: Immediately after the mustard seeds splutter, lower the heat slightly and add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crunchy.

4. 4

   Add Aromatics: Add the slit green chilies, curry leaves, and hing to the pan. Sauté for another 30-40 seconds until the curry leaves turn crisp and fragrant. Be careful as the leaves may splutter.

5. 5

   Combine and Cook: Add the turmeric powder and give it a quick stir for 5 seconds. Immediately add the prepared poha to the pan. Mix gently but thoroughly, ensuring you don't mash or break the poha flakes. Continue to toss until the poha is evenly coated with the spices and has a uniform yellow color.

6. 6

   Steam and Finish: Cover the pan with a lid and reduce the heat to low. Let the poha steam for 2-3 minutes. This step is essential for making the poha soft and allowing it to absorb all the flavors. Turn off the heat.