Remove the skin of the fresh hyacinth beans/avarekalu if using. Press the bean between your thumb and index finger until the skin breaks, discard the skin and set aside the beans.
Heat oil for deep frying. Set the flame on medium and fry the fresh avarekalu/hyacinth beans in batches until golden brown and crispy. Remove onto a tissue and let the additional oil drain.
In the same hot oil, add a handful of flattened rice and immediately reduce the flame to low. The flattened rice starts to puff up. Remove it before it changes color and drain the extra oil on a paper towel or tissue. Repeat it with rest of the flattened rice.
Add peanuts to the hot oil and fry for 3-4 mins on low flame until the peanuts are golden brown and have slightly opened up. Remove and drain off the extra oil. Switch off the flame and add fresh curry leaves to the hot oil. Once they turn crisp, remove them onto a paper towel too.
In a thick bottomed pan, add puffed rice and heat/fry them on low flame for 4-5 mins. This helps crisp them up. Set aside.
Add all these fried ingredients into a box/container and add salt, turmeric powder, chilli powder & sugar and mix well using a large spoon. Check for spiciness and salt – adjust if required.
Store in an air tight container and use a dry spoon – stays well for over a week/ten days.
Avarekalu/Hyacinth beans are optional as they are not in season all the time but if they are available, do use them as they have a unique taste and adds to the crispy element in the mixture.
Adjust the amount of puffed rice as needed. It is not essential but gives body to the mixture.
Adjust the spices as per preference.
Sugar is optional especially if you want a spicy mixture.
Fried curry leaves are a must – huge flavor addition to the mixture.
The puffed rice might absorb oil so make sure every batch is drained on the paper towel.
Store the mixture in an air tight container and don’t use hands/wet spoon – stays crisp even after a week.