Saturday, August 05, 2006

Huli Avalakki- Tangy Poha



Breakfast is the most important meal of the day. Why? Well, after a long night of sleeping, your stomach is empty. Breakfast is the fuel which gets you going for the day. So never skip breakfast. Any breakfast is better than no breakfast. If you find yourself skipping breakfast because you are too rushed, try this simple breakfast which I'm sure you'll love. A few pre-preparations will help you save time as well as not go hungry.

Again...Huli Avalakki is native to karnataka. It's known by other names such as huli uppittu, gojj avalakki and gojj avalarshi in iyengar tamil.

Four varieties of poha are available in the market. Thin variety which is used to make chiwda, medium variety, thick variety used in poha uppma, batata poha, and the extra thick variety. If you do not find the extra thick variety, thick poha can be used.

Pre-preparation:
Grind the thick/extra thick poha in a mixer to rava consistency. You can store this just like you would rava or poha as it is.


Ingredients:
Powdered poha- 2 cups
Rasam powder- 3-5 Tbs
Tamarind/ tamarind paste- 1 Tbs or according to taste
Powdered jaggery- 1/2 cup
Dry cocunut (Copra) grated- 1/4 cup
Salt to taste

Seasoning Ingredients:
Groundnuts- 2 Tbs
Curry leaves- 1/2 cup
Mustard/ rai seeds- 1 tsp
Channa dal- 1 tsp
Urad dal- 1 tsp
Oil- 2 Tbs


Take tamarind or tamarind paste and dissolve in 4 cups of warm water.
To this add rasam powder, salt, jaggery and mix till the jaggery dissolves. Taste and check for the spices. Add more if necessary. This mixture should be a little more in salt and the tanginess, addition of poha will supress it. Add the powdered poha to this , mix and leave aside for 10-15 mins till the poha soaks up all the liquid.

Meanwhile, heat oil in a kadai, add mustard. When it splutters, add channa dal, urad dal, groundnuts and fry till golden brown. Add Curry leaves and the poha mixture. You will see that the poha has soaked up all the liquid, crumble gently and add to the kadai. Mix in the dry copra and check for the salt and sweetness. Add sugar and salt if needed. Switch off the stove once the poha is heated throughout. Enjoy this with thick yogurt.

9 comments:

Sumitha said...

Sangeetha thanks for posting these authentic Karnataka recipes I love them.it reminds me of my kannadiga friends.I am already in love with your blog and have added you to my blogroll:)

saakshi said...

Thanks a lot sumitha. I really need all the support. Thanks for adding me in.

starry nights said...

Just stopped by from Sumitha's blog.I grew up in Bangalore too.You have a nice blog and I will be coming back to enjoy some good meals.thank you.

indianadoc said...

My husband had been referring to this avalakki,but I had never tasted it...so now I know what he meant... by "amma madthare...huli iruthe...chanagiruthey....!!"

sonpari said...

hey! This is my fav recipe. Have to make it atleast once a week.Do visit my kitchen as I have posted my first recipe and would love to hear from all food lovers.
(sonparisworld.blogspot.com)

Menu Today said...

Hi,
You have a nice collection of Karnataka Dishes.I tasted this one during my school days. Thanks for sharing. I will let you know when I make this.

smitha said...

Great recipe. I tried the "huli avalakki" last night as I wanted a quick recipe and it turned out great! your precise instructions were very helpful. cheers :)

Sunitha said...

i was looking for this recipe for a longtime ...thanks a lot

Aditya said...

Excellent! Many thanks, you've taken me right back to my childhood with this lovely recipe.