Sabakki Mosaru Avalakki

Ingredients

• Thick avalakki / poha – 1 cup
• Moti sago – ¼ cup
• Thick curd – 1½ cups
• Water – about 1 cup for cooking sago
• Ginger – 1 tsp
• Green chilli – 1
• Mustard seeds – ½ tsp
• Urad dal – ½ tsp
• Curry leaves – 1 sprig
• Coriander – 1 tbsp
• Salt – as needed
• Oil – 1 tsp

Method

1. Cook rinsed sago gently in about 1 cup water until fully soft. Drain excess water if needed and cool completely.
2. Rinse thick poha quickly, drain and rest 5 minutes so it softens without turning pasty.
3. Whisk curd with salt and a little water until smooth.
4. Fold together cooled sago, softened poha, ginger, chilli and curd.
5. Temper mustard and urad dal in oil, add curry leaves and switch off.
6. Pour the tempering over the mixture and add coriander. Loosen with a little curd or water if needed.
7. Serve cool or lightly chilled.
8. Mosaru avalakki itself is an established Karnataka curd-poha dish; the sabakki here is intentionally a secondary addition.