Thick Poha/Avalakki - 2 cups
Jaggery - 2 one inch cubes
Tamarind - about the size of a lemon
Rasam powder - 2 tbsp
Turmeric - 1 tsp
Salt - to taste
Peanut - 1/4 cup
Channa daal - 2 tbsp
Urad daal - 2 tbsp
Mustard seeds - 1/2 tsp
Red chillies - 8
Curry leaves - 8-10
Coriander - 6-8 strands
Dry coconut - 1/4 cup (optional)
Oil - 2 tbsp
1. Pulse the poha in a blender a couple of times, so that it is crushed coarsely, and set aside.Make sure not to powder it too smooth.
2. Mix the jaggery, tamarind, salt and rasam powder in 3 cups of water and place on stove on low heat. Keep stirring until all the jaggery and salt dissolves. Do not boil the water. Mild heating is good enough.
3.Pour the spiced water on the crushed poha in batched while mixing continuously. Add enough of it to make the poha damp. Be careful not to add too much water and make a paste of the the poha.
4. Cover and let soak. After about 15-20 minutes, check if the poha is too dry. If it is add little more of the spiced water and soak for another 15-20 minutes. The poha would have absorbed the spices well, by now.
5. Heat oil in a pan and add the mustard seeds and wait for them to crackle. Once the mustard seeds crackle, add the asafoetida, and peanuts. Fry for about 20 seconds, so that the peanuts are slightly done before add the channa dal and urad dal.
6. After add the channa dal and urad dal, fry on low heat until all the dals turn uniformly brown. Then add red chillies and fry until their colour deepens.
7 Immediately add the poha, turn off the heat and mix well. Once mixed heat, turn the heat on again and just mix the contents while the heat is on until the poha becomes a little warm.
8. Garnish with coriander and serve hot