Preparation time: 5 min
Cooking time: 10 min
Serves: 2.5 cups

Ingredients for grinding: (measuring cup used = 240ml)

1. 2 cups medium thick avalakki or poha or beaten rice
2. 4 - 5 red chillies
3. 2 tsp coriander seeds
4. 1/2 tsp cumin seeds
5. 2 tbsp dry coconut
6. 2 tsp jaggery
7. 1/2 tsp tamarind paste (or gooseberry sized tamarind)
8. 1 tsp salt (or as per your taste)

Ingredients for tempering: (measuring cup used = 240ml)

1. 2 tbsp oil
2. 1 tsp mustard seeds
3. 1 tsp urad dal
4. 1/4 cup peanuts or shenga
5. 2 tbsp fried gram or roasted gram or hurigadale
6. 2 tbsp sliced dry occonut
7. 7 - 8 curry leaves
8. 2 big pinch of hing or asafoetida
9. 2 big pinch of turmeric powder

Instructions for making kuttavalakki:

1. Take red chillies, coriander seeds, cumin seeds, salt and dry coconut in a mixie jar.
2. Grind it into a coarse powder.
3. Add in avalakki (poha), tamarind and jaggery.
4. Grind it again into a coarse powder. Keep it aside.
5. Next heat the oil in a pan. Add in mustard seeds, urad dal and peanuts. Fry until it starts to crackle.
6. Add in sliced dry coconut, roasted gram and curry leaves. Roast them for a while.
7. Add in turmeric powder and asafoetida. Give a quick mix.
8. Followed by add in ground avalakki (poha) and spices.
9. Fry it for a minute under low flame. Serve it as it as for snacks or serve it with curd for breakfast.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.