Avalekai-Avalakki Chitranna Style / Amala-Pova Chitranna Style.

Avalekai-Avalakki Chitranna Style / Amala-Pova Chitranna Style.

Wash in a colander one cup of thick pova, leave it aside for 20-30 minutes (Do not soak). The pova swells to a soft texture by itself in rinsed water. 

For Masala : Grind without water (you may just sprinkle some if absolutely necessary) 8 red chillies, ½ tsp rai (sasam). Add 2 grated amlas, 1 cup freshly grated coconut and grind to a coarse paste.

For seasoning : Heat 2 tblsp of oil in a kadai, add ½ tsp urad dal, when slightly colour changes add in ½ tsp of chana dal, ½ tsp rai, ½ tsp haldi powder, 1 tsp of hing powder, 10-15 curry leaves, ¼ cup of already dry fried peanuts, 8-10 cashew nuts (Optional). Add in the pova, salt to taste and mix well, lower the heat, cover and cook till soft, say 5-10 minutes. The pova get cooked by then. Garnish with coriander leaves (Optional). Let aside to cool to room temperature. Mix in the ground masala till well blended. Serve with pachodi/kadhi.

Note : Serve chitranna with Mango / Amala pachodi (Chutney)

** You can also serve this with Kokum kadhi.

** Chitranna is usually prepared with Rice and Raw Mangoes, just replace pova with cooked and cooled rice and raw manago with Amala.

** Do not heat Chitranna. It is prepared and served immediately.

** For recipe of Amala pachodi refer #Chutney.