Ingredients:

• 1 cup – aval/rice flakes.
• 1 tsp – finely chopped coriander leaves.
• 1 cup – finely grated carrot.
• 1 tsp – finely chopped green chillies.
• 6 – curry leaves.
• 1 tsp – Tamarind paste.
• 1 tsp – Bengal gram.
• 1/2 tsp – mustard seeds.
• 1/2 tsp – Turmeric powder.
• A pinch of asafoetida.
• Salt to taste.
• oil to fry.

Method:

1. Dissolve the tamarind in a bowl of water and soak the aval or rice flake in it for 10-15 mins.
2. Heat 1 tbsp of oil in a kadai. Add the mustard seeds and allow it to splutter.
3. Add the Bengal gram, curry leaves, turmeric powder, asafoetida and carrot and saute for 2-3 mins.
4. Then add the soaked aval and the required amount of salt, and cook for another 5 mins.
5. Garnish with coriander leaves and serve hot.

Recipe courtesy of Radhika Vijay Karthik