Spicy Thengai Aval

I had mentioned this aval when I posted the version made with jaggery... My MIL usually makes these two together and is one of my husband's favorite breakfast. During my recent trip home, I managed to pick up a pack of aval made with rosematta rice. These, beside having the earthy colour, also had the flavour of that rice that I love and were quite plump and yummy after soaking. I've used a combination of red and green chillies but it could be made with just one variety. This is very quick because it just requires a ground paste, tossed with poha and seasoned.

SPICY THENGAI (Coconut) AVAL


Ingredients:
Aval / Poha (thick) - 1 cup
Onion - half of a small one, chopped (optional)
Curry leaves - few
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Asafoetida (hing) - a pinch
Oil - 2 tsp

To Grind: (with a sprinkle of water)
Coconut - 3 to 4 tbsp, grated
Red Chillies - 2 to 3
Green Chillies - 2
Garlic clove - 1 small
Tamarind - a small piece
Cumin seeds - half tsp
Curry leaves - few
Salt - to taste

Method:
1) If using plain poha (not the one with rose matta), just wash the poha, drain the water and set it aside for about 15 minutes and fluff. Rose matta however required more soaking.. so I let the water stay for about 5 minutes or so before draining and setting aside.

2) Mix the ground coconut paste with the fluffed poha, gently but uniformly.

3)Heat oil in a pan and add the seasonings : mustard, urad dhal, hing, curry leaves, once they splutter, add the onion (if using), and saute till browned. Then add the poha + paste mixture and saute on a low flame for a few minutes. Switch off, cover for a while for the flavours to come together, before serving.