Name: Karada Avalakki / spicy poha recipe by Vinutha Hk at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Ingredients: 250 grams thick poha/ gatti avalakki; 100 grams ground nut; 50 grams hurigadale/ fried gram; 1/2 dry coconut cut into pieces; salt as required; 3 - 5 tablespoon red chilli powder; oil for deep fry; turmeric (optional)

ABOUT Karada Avalakki / spicy poha RECIPE

A traditional dish. Fried poha with other beautiful ingredients that combine well and tastes awesome. Replacement for outdoor mixture.

Ingredients Serving: 5

250 grams thick poha/ gatti avalakki
100 grams ground nut
50 grams hurigadale/ fried gram
1/2 dry coconut cut into pieces
salt as required
3 - 5 tablespoon red chilli powder
oil for deep fry
turmeric (optional)

Instructions

In a kadai, heat enough oil for deep frying (Poha absorbs more oil). Once the oil is heated nicely, put the flame on medium.
Chop the dry coconut/ kopra to medium sized length wise. Fry them in hot oil till it turns light brown. Do not burn it.
Now add the Poha to the hot oil. It blooms like a flower and turns crispy. Do not brown it. Remove it out on a tissue. (Add small quantity of Poha at a time - batch wise. Once it blooms, kadai will be filled with it).
Now to the same oil add groundnuts and fry till it is crisp. Remove it on a tissue.
Before the crisp Poha cools down, add in salt, red chilli powder, fried gram and give a nice mix. (When fried Poha is hot it catches the salt and chilli nicely and evenly).
Add turmeric (this is optional).
Serve it for evening snack or accompaniment for rasam or dal.

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