2 cups aval (medium thick)
1 cup pori(puffed rice) (optional)
2 tablespoons peanuts
2 tablespoons roasted dal
2 tablespoons black raisins
2 tablespoons broken or whole cashews
10-12 curry leaves
4 green chillies chopped round
1/2 teaspoon asafoetida
1/4 teaspoon mustard seeds
1 teaspoon sugar
3 teaspoons oil
1.Take a large kadai and heat it with 2teaspoons oil.First add the aval and saute in low flame till everything has evenly crisped.Keep sauteing,taking care not to burn.If not fried properly the vala might go hard after it cools down.Remove the crisped aval to a plate.
2.In the same kadai add the pori and saute for 3 minutes.Mix with aval and keep aside.
3.Heat one more teaspoon oil in the same kadai and add mustard seeds.After they splutter add curry leaves and green chillies.Fry the chilies thoroughly.Next add roasted dal,peanuts,cashews and asafoetida.Mix well and saute till golden.Add sugar and mix well.
4.Drain on a kitchen towel and remove to a large mixing bowl.
5.Fry the raisins in the same kadai for 2 minutes.
6.Now add the poha,puffed rice to the peanuts cashew mixture,add salt and mix thoroughly.Ensure even mixing to distribute the salt properly.Add raisins and mix well again.
7.Allow to cool completely,store in a air tight jar.
1.Puffed rice is optional ingredient.I have tasted it once with puffed rice,so I added.
2.Mixing the salt roperly is very important part in this recipe.If you are sure about the quantity you van add the salt while seasoning itself
3.You can add roasted gram even without frying.
4.If you add asafoetida in hot oil it will stick,add it after adding all the nuts.
5.If stored airtight it keeps well for around 15 days non refrigerated