Thayir Aval (Breakfast Rice Dish)

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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INGREDIENTS:
Buttermilk – 1 and ½ cups
Poha – 1 and ½ cup
Vegetable oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Curry leaves – 10-12
Dry red chile – 2-3
Heeng – ¼ tsp
Salt to taste
Fresh grated coconut – ¼ cup

INSTRUCTIONS:
Wash the poha under running water and drain it.
Mix poha and buttermilk in a pan and keep aside for 20-30 minutes.

Heat oil in pan.

Once the oil is hot, add mustard seeds, urea dal, chana dal, curry leaves, dry red chile and heeng and fry for a few seconds until the dals are browned.

Add the poha and buttermilk in the pan and mix well.

Add slat and freshly grated coconut and mix well.

Garnish with fresh coriander.

Serve hot.

From whiskaffair.com