Method:

Keep all the above ingredients handy to start. Heat oil in a pan, when it is hot, take a basket shallow strainer/ deep strainer to deep fry all the ingredients. Take a plate, put kitchen towel/tissue on it and keep ready.

Ensure the oil is ready to start, by dropping a single poha, if it comes up floating, then the oil is ready to deep fry, make a medium flame, keep the basket strainer in side the hot oil, add 1/4 cup of flattened rice into it, shake it gently so that, poha gets deep fried, deep fry it in batches, take care not to over crowd while deep frying it.

Drain the excess oil, put it on the kitchen towel to absorb excess oil in it.

After deep frying flattened rice, fry the next ingredient one by one separately. Add thinly sliced copra into the strainer, immerse it in the hot oil, deep fry it until golden brown, take care not to over cook or burn any ingredients, as it spoils the taste of the dish.

Add cashew nut, fry until it turns to light brown. Once it is done remove, put it on the deep fried ingredients.

Add peanuts deep fry it until it turns to golden brown and crisp.

Add roasted gram, fry until it turns to light brown. Remove and set aside.

Finally add mustard seeds, allow it to sizzle in oil, add curry leaves, deep fry until it splutters in oil, drain the excess oil every time.

Add it on the deep fried ingredients, Transfer it to a wide pan, add salt, chilly powder and turmeric powder.

Toss it well.

Check the taste add salt or chilly powder if necessary (to adjust to your taste), once it is cooled at room temperature, transfer the dish to an air tight container. It can be preserved for a long time (more than 20 days) .

Traditional Avalakki Chow Chow is ready to munch as a evening snack with a cup of tea or coffee.