Thursday, 26 April 2018

Kuttavalakki with Sandige
  • 4 cups Poha ( Dappa Avalakki )
  • Mixed Sandige and happala  - Mainly Aralu sandige plus whatever you have at home
  • Menthe Menasinakai - Majjige menasinakai 10 number ( depending on your taste)
  • Groundnut seeds - kadalekai beeja 1 cup
  • Roasted grams - hurigadale 1/2 cup 
  • Curry leaves 1/2 cup
  • Tamarind 1 big lemon size
  • Jaggery 1 big lemon size
  • Oil for frying
  • Mustard seeds 1 teaspoon
  • Asafetida 1/2 teaspoon
  • Turmeric 1/2 teaspoon 
  • Salt to taste


  1. In a thick bottomed kadai, dry roast the poha in instalments in small quantities till they splurt.
  2. At the end, in the heated kadai dry roast the tamarind.
  3. Heat oil in a frying pan and fry all the Sandige, Happala and Menthe Menasinaki ( chillies ) and set aside.
  4. Take small quantity of roasted poha, tamarind, jaggery, salt and chillies and grind coarsely in a mixture. Like this grind all the poha. 
  5. Check the taste of the above mixture to see that it is hot, sweet and tangy. Adjust jaggery, tamarind and chilli to suit to your taste.
  6. Crush all the Sandige and Happala into small pieces in hand.  
  7. In a thick bottomed kadai heat 2 tablespoons of oil. 
  8. Add mustard seeds, when they spurt, add asafetida and turmeric powder.
  9. Add peanuts and fry till they are slightly golden and crisp.
  10. Add roasted gram and curry leaves.
  11. Now in a big bowl add the crushed sandige, avalakki mix and the tadka.
  12. Mix well and keep in a airtight container.

It can be enjoyed as a yummy snack with Tea/Coffee or you can mix finely chopped onion, cucumber, coriander and grated carrot and relish as a great chat.  

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