Thindi: Huli/lemon avalakki

Huli/lemon Avalakki:

Ingredients: 

• 2 cups of thick avalakki(aval, poha)
• 3 tbs freshly squeezed lemon juice ( as per taste)
• 1 tsp of salt 

Garnish

• 1 tsp of channa dhal
• 1 tsp of urad dhal
• 1/4 cup of peanuts
• 1/4 cup cilantro finely chopped
• 2 or 3 green chillies
• 5 or 6 curry leaves
• 1 pinch of hingh
• 1/4 tsp of turmeric
• 1/4 cup of oil
• 1 tsp of mustard seeds
• 1/4 cup freshly grated  coconut
• 1/2 tsp finely grated ginger/inji (ingi or mavinakai ingi)

 Method:

Rinse avalakki in cool water and drain throughly in a colander. Using a large bowl toss the avalakki, salt and cilantro together. Once the avalakki has softened, heat oil in a pan on medium high and splatter the mustard seeds. Add the channa dhal, urad dhal, peanuts, hingh and turmeric. Using a long spoon stir the contents till all the dhals and peanuts are browned. Add curry leaves, ginger and green chillies to the pan and twirl it around for a couple minutes.  Then add the softened avalakki mix to the pan. Mix and flip and continue to cook for about 10 minutes on medium heat till everything is piping hot. Remove pan from heat and add lemon juice and the grated coconut to the cooked avalakki and mix it in.

Cooking tips:

Vary salt and lemon juice per your taste. If the avalakki feels too dry sprinkle additional water to soften. Thinly sliced or finely chopped onions can be sauteed together with the green chillies for a variation. It is also common to add cooked, peeled, diced mushed potatoes to the dish. Similarly cooked peas, diced bell peppers etc can be incorporated.

Serving tips:

Serve lemon-avalakki hot or cold. Serve with thick plain yogurt on the side.