Konkani Style Avalakki Chutney
For Grinding
Main Ingredients
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Fry Red Chilies
Heat 1 teaspoon of oil in a pan. Add 3 dry red chilies and fry them until they become crisp. Set aside.
Grind Chutney Ingredients
In a mixer jar, add 1 cup of fresh grated coconut, 2 tablespoons of coriander seeds, 1 tablespoon of cumin seeds, 1 green chili, the 3 fried red chilies, 1 small piece of tamarind, 3 tablespoons of jaggery powder, and 1 tablespoon of salt. Grind all ingredients into a dry, coarse chutney without adding any water.
Prepare Avalakki
Take 3 cups of thin avalakki (poha) in a mixing bowl.
Mix Chutney with Avalakki
Add the prepared ground chutney to the avalakki. Rub and mix it well with your hands, ensuring the chutney is evenly distributed among the avalakki flakes.
Prepare Tempering
In the same pan, heat 1 tablespoon of coconut oil. Add 1/2 teaspoon of mustard seeds and let them splutter. Then, add a handful of curry leaves and fry until they become crisp.
Combine Tempering and Serve
Pour the hot over the avalakki mixture. Gently crush the fried curry leaves with your hands and mix everything well. Serve immediately and enjoy this flavorful Konkani-style Avalakki Chutney.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Variations
Simple ways to adapt this recipe.
- For a richer flavor
You can lightly roast the coriander and cumin seeds before grinding.
- Some variations include a pinch
Some variations include a pinch of asafoetida (hing) in the tempering.
Helpful Tips
Small details that can improve the final result.
Your Notes
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