Avalakki Oggarane

Flattened rice stir-fry — thick poha (beaten/flattened rice) rinsed briefly in water until just moistened but not wet, then tossed in a tempering of mustard seeds, chana dal, urad dal, dried red chilli, green chilli, curry leaves, and turmeric fried in coconut oil, mixed with freshly grated coconut and lime juice, and seasoned with salt and jaggery. The Karnataka oggarane (tempering) technique with coconut distinguishes avalakki from the Maharashtrian kanda poha (which uses onion) and the Gujarat poha (which is sweeter): the Udupi version is coconut-forward and uses no onion. The jaggery adds a characteristic Karnataka sweetness. Eaten for breakfast with coconut chutney or as an afternoon snack; one of the quickest preparations in the Udupi kitchen, made in under fifteen minutes and eaten immediately while the poha is still fluffy.