The Tamil word 'Aval' means poha and this one's flavoured with coconuts.THENGAI AVALIngredients 1 ½ cups pressed rice (poha)1-2 tbsps coconut oil1 tsp mustard seeds1 tsp split skinless black gram (dhuli urad dal)10-15 curry leaves1 green chilli, roughly chopped¼ tsp asafoetida (hing)Salt to taste⅓ cup scraped fresh coconut Method1. Wash pressed rice thoroughly with water for 3-4 times. Set aside for 5-6 minutes.2. Heat coconut oil in a non-stick pan. Add mustard seeds and let them splutter.3. Add split skinless black gram and sauté till it turns golden brown.4. Add curry leaves, green chilli, asafoetida, and salt and sauté for a few seconds. Add pressed rice and sprinkle 2 tbsps water and mix well.5. Add coconut and mix. Cover and cook for a minute.6. Switch the heat off and serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #ThengaiAval
