Aval Mixture / Poha Chivda

When you crave for some snacks during your tea time, try this quick 10 minutes aval mixture. It satisfies your craving as it pairs well with hot tea or coffee. The ingredients used in this mixture are also readily available at every household. 

If you have corn flakes at home, you can fry it and add it to the mixture and make a corn mixture. Its all about your preference. With no further stories, off to the recipe…

Basic Information:

Preparation and Cooking Time: 10 minutes

Makes: 3 cups, approximately

Ingredients:

Aval / Flattened rice / Poha – 2 cups (Thin variety)

Oil – 2 tablespoons

Mustard seeds – 1/2 teaspoon

Curry leaves – 2 strings

Garlic cloves – 3 nos (crush it with skin) 

Dry red chillies – 2 nos

Asafoetida – 1 big pinch

Roasted channa dal / Dalia – 1/4 cup

Peanuts / Verkadalai / Ground nuts – 1/4 cups

Raisins – 2 tablespoons

Cashew nuts – 2 tablespoons

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Salt – to taste

Sugar – 1/2 teaspoon

Method:

1) Heat oil in a wide pan. When it is hot, add garlic cloves, curry leaves, dry red chillies and asafoetida. Fry well till the curry leaves became crisp.

2) Add raisins, cashews, roasted Channa dal, peanuts. Fry till the nuts became slight golden brown and raisins became pulpy.

3) Add turmeric powder, red chilli powder, salt and sugar. Mix well. Make sure not to burn these masalas. If required reduce the flame at this stage to avoid burning.

4) Add aval and continue frying till the aval becomes crispy and opaque.

5) Allow the mixture to cool to room temperature and store it in a airtight container.

Notes:

1) Make sure not to burn any masalas. Otherwise, you won’t get proper colour for chivda.

2) You can fry all the ingredients separately and mix them later.

3) Adjust red chilli powder, salt and sugar as per your taste. Also, mix/shake the mixture well before serving or eating since salt and sugar always stays at the bottom of the stored container.