Avalakki Chooda

Makes about 2-1/2 cups

Ingredients

2 cups paper Avalakki / thin poha
12 -15 pieces of 1" thinly sliced kobri / copra

For the seasoning:

3 tbsp peanut oil
1/4 cup peanuts
1 tsp mustard seeds
1/4 tsp hing / asafoetida
2 dried red chillies byadagi variety broken into pieces, seeds removed
3 sprigs curry leaves washed and towel dried
1/4 tsp turmeric
sea salt *

Instructions

Heat oil in a medium kadai/skillet over high heat. When the oil is hot enough, add peanuts and curry leaves and let the peanuts crackle. When the peanuts turn brown and curry leaves turn crisp, strain them both on a paper napkin and keep aside.
To the same oil, add mustard seeds. Reduce the heat to medium when they start to splutter. When the spluttering comes to a halt, add hing quickly followed by torn red chillies and sliced kobri. Sauté for a few seconds until kobri slices are golden brown and chillies turn brown as well. Add turmeric and salt and give it a good stir. Add paper Avalakki, fried peanuts and curry leaves and mix well until Avalakki is coated with the tempering evenly and is hot to the touch.
Remove onto a plate and let cool completely before storing in an airtight container.
Munch away with hot chai on the side.

Notes

*I usually grind the salt in my mortar and pestle to a fine powder for this recipe. This step particularly makes sure that salt is evenly coated. Otherwise, it settles at the bottom making the last few scoops super salty.

3-4 small unpeeled garlic pods can be used in place of asafoetida for variation.

Desiccated coconut or grated kobri can be substituted for slices. Add at the end just before mixing.

Optionally, 1/2 tsp fine sugar can also be added if you like the taste.