Monday, March 17, 2014

Huli Avalakki

As expected, life got busier since I started working. Cooking and posting have taken a backseat for now. Fitness is still not happening. It is all about getting the day done, some weekend cooking and a little help from a nice lady once in a while.

This dish called “Huli Avalakki” literally means sour beaten rice/poha. It is a spicy and tangy dish, with a hint of sweetness from shredded jaggery. This is a pretty quick, non-fussy recipe – great for a quick weeknight dinner. My Mom would make Huli Avalakki for supper on the festival of Shiva Rathri, along with thup-balehannu (ripe bananas with lots of freshly shredded coconut, jaggery, and spiced with cardamom) and kosambari . So on Shiva Rathri this year (which was sometime last month) I made this dish along with thup-balehannu. This here is the quickest version. There's another one with ground powder added to this, which I hope to post sometime.


2 cups avalakki/poha/beaten rice, coarsely powdered
1 heaped tsp tamarind concentrate (or pulp from about a big lemon sized tamarind)
2 tbsp brown sugar/jaggery
1 tbsp Saaru Pudi/ rasam powder (or more, according to taste)
1 tbsp copra shreds
Salt to taste

For the tadka:
3-4 tbsp oil (I’ve used canola)
1 tsp mustard seeds
1/5 cup peanuts
1 tsp urad dal and/or chana dal
1 sprig curry leaves
1-2 dried red chillies


Dissolve tamarind paste (or pulp), jaggery, rasam powder and salt in 3 cups of water.
Mix in the coarsely powdered poha to this and let sit for at least 10 mins for it to absorb the water and soften. Fluff with a fork and keep aside.
In the meantime, heat oil in a pan and do the tadka. Add mustard seeds first and allow them to pop. Then add peanuts and urad and fry until slightly brown. Then add the curry leaves.
Mix in the soaked poha and dry coconut and let it just heat through. Switch off stove.
Taste to adjust the seasonings and serve warm or at room temperature.


Vanamala Hebbar said...

very nice...i too make this for bfast..

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Vani said...

Vanamala - thanks. I make them only on occasion..we all love it. SHould make more often

Unknown said...

Thank you for the recipe...!! :)

After the Tadka and Poha mix, if you add a little bit of "Asafoetida (hing) powder" it will give great flavor and fragrance to the dish.