Avalakki Upkari

How to Prepare

1. Rinse 10 cups of thin flattened rice (poha) under running water for a few seconds and drain immediately to avoid sogginess. Set aside.
2. Heat 5 tablespoons of coconut oil in a kadai over medium heat.
3. Add 2.5 teaspoons of mustard seeds and let them splutter.
4. Add 5 teaspoons of urad dal and 5 teaspoons of chana dal. Fry until golden brown.
5. Add 10-15 dried red chilies (broken into pieces) and 5 sprigs of curry leaves. Sauté for a few seconds.
6. Add 5 medium-sized finely chopped onions and sauté until translucent.
7. Add the rinsed poha to the kadai and mix gently to coat it with the tempering.
8. Add salt to taste (about 2.5 teaspoons) and 2.5 cups of grated fresh coconut. Mix well.
9. Cook on low heat for 5 minutes, stirring occasionally to ensure even mixing.
10. Turn off the heat, squeeze the juice of 5 lemons over the mixture, and mix well.
11. Garnish with 1.25 cups of chopped coriander leaves and serve hot.