This is a simple dish and very easy to make. Long-time back in a temple they had distributed it as “prasada” in Dhanurmasa.I liked it a lot .When it is hot, the tangy taste of lemon and the pungent smell of green chillies make the dish very tasty.
Thick Avalakki 2 cups
Lemon 1 big
Fresh coconut gratings 4 table spoons
Salt to taste
Coriander leaves chopped 2 table spoon full
Mustard seeds ½ tea spoon
Gram dhal 1 table spoon
Black gram dhal 1 table spoon
Green chillies 6- chopped
Ground nut 2 to 3 table spoon
Asafoetida 2 pinches
Curry leaves 2 sprigs
Oil 3 table spoon full
Turmeric powder ¼ teaspoon
Grind Avalakki in to a coarse powder in a mixer grinder and remove fine powder by sieving through a sieve which has got fine mesh.
Transfer it into a dish .Pour plenty of water and squeeze the avalakki well to remove dirt and drain it through a sieve quickly. Press and remove water as much as possible. Keep it for 15 minutes.
Heat oil in a frying pan. Add mustard seeds. When it mustard seeds start spluttering add Bengal gram dhal and Black gram dhal and fry for a minute .Add groundnut and fry till they all become golden brown in colour. Add chopped green chillies and curry leaves fry for a few minutes. Finally add asafoetida and tuemeric powder. Add soaked avalakki powder coconut gratings and salt to taste. Reduce the flame and mix well. If avalakki is too dry sprinkle water as much as needed and mix. Cover it with a lid and cook for a few minutes .Switch off the flame and add lemon juice and mix well. Garnish with chopped coriander leaves.
Serve hot. It will be very nice to eat when the dhals and ground nut are crisp.