- 2 Cups Of 24 Mantra Red Rice Poha – Washed, Strain the Excess Water Out
- 100 gm Of Raw Mango
- 50 gm of 24 Mantra Peanuts – Roasted
- 1 Cup of Grated Coconut
- 5 Dry Red Chillies
- A Small Piece of Kolhapuri Jaggery From Big Basket
- 1/2 Tsp Mustard Seeds (Popular Essentials)
- 1/4 Tsp Urad Dal
- 2 Tbsp – Sundrop Refined Oil
- 4-6 Curry Leaves
- 1 Tsp – Tata Salt
- A Pinch of LG Asafoetida/Hing For Taste
Prep: 15 minutes
Cooking: 20 minutes
- Grind the mustard seeds (keep a pinch of it aside for tadka), grated coconut, red chillies, jaggery, salt and mango together into a paste.
- Now, in a pan heat the oil. Once the oil is ready, add the urad dal, add mustard seeds as it starts to turn brown and let it splutter. You can now add curry leaves, more dry chillies chopped as per taste and a pinch of hing (Be careful not to burn this).
- Once the tadka/seasoning is ready add the paste and fry it along with the tadka for 5-10 mins until it cooks and is brought to a boil. You can now add the roasted peanuts to it (You can always replace this with cashews or green peas).
- This masala can be stored for days in the fridge.
- Now, mix the required quantity with poha and you are ready to eat Maavinkaayi Avalakki.