Konkani Style Avalakki Chutney

Step 1: 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.

Step 2: 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.

Step 3: Prepare Avalakki

Take 3 cups of thin avalakki (poha) in a mixing bowl.

Step 4: 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.

Step 5: 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.

Step 6: Combine Tempering and Serve

Pour the hot tempering 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.

• Adjust the quantity of red chilies and green chilies according to your spice preference.

• You can use a mix of Guntur and Byadgi chilies for varied flavor and color.

• Tamarind is optional; some traditional recipes omit it.

• Coconut oil is traditionally used for tempering, but you can substitute with other cooking oils if preferred.

• For a richer flavor, you can lightly roast the coriander and cumin seeds before grinding.

• Some variations include a pinch of asafoetida (hing) in the tempering.