When Preeti asked me for this recipe here, I gave a detailed search for this recipe. I got a few links in the internet. But the ‘huli (sour)’ part stopped me by trying this. I like sore dishes, but I thought it is better to avoid lot of tamarind during summer (sour dishes kick start migraine and acidity). But when she again requested it here, I cannot stop trying it. Not having tasted it anytime, I was wondering how the dish would turn out. Then I tried it and Mmmmmmm…it had amazing taste. (This dish was not very sour). Thanks Preeti for letting me know about this amazing dish.
When I googled, I came to know, this dish is also called as ‘puli aval’ in Tamil. There were lot of different versions available. I went ahead with the simplest of them.
Ingredients:
Poha (avalakki) 1 cup
Tamarind 1 and ½ tea spn (If using the ready-made extract, ½ tea spn)
Jaggery(optional) ¾ tea spn
Green chillies 2-3
Mustard seeds ½ tea spn
Urad dal ½ tea spn
Curry leaves 4-5
Chana dal 1 tea spn
Pea nuts 1 tbl spn
Asafoetida a pinch
Coconut(optional) 1 tbl spn
Oil 1 tea spn
Salt
I used the poha of medium thickness. Some of the links mentioned about adding sesame powder (coarsely powdered sesame seeds) or rasam powder, but I did not use it.
Method:
Make a thick tamarind paste with 1tbl spn of water. Mix jaggery. Wash poha, drain water and add the tamarind-jaggery mixture and mix thoroughly (Some people coarsely powder dry poha and then add the tamarind-jaggery mixture). Leave it aside for about half an hour.
Heat oil and add pea nuts. Fry for some time. Then add chana dal, when it turns slightly brownish, add urad dal and mustard seeds. When they start popping, add curry leaves and asafoetida.
Add the poha (which would have soaked the tamarind mixture and become soft), salt and mix. Garnish with coconut. Serve hot.
Serves : 2
Preparation time : 10min (excluding the soaking time)
Shilpa, we make this often at home and as you have rightly said it is called “Puli Aval” in Tamil. We make it the same way without jaggery. When I am too lazy to cook I use store bought Puliyogare mix.
Shilpa: I love huli avalakki. I like it much more than the usual batata poha. It is surprisingly simple to make. My way is to add 1 tsp of rasam powder to the tamarind mix. It gives more flavor that way. I use thin poha usually. So I just briefly dip the poha in the mixture and it all takes only 5 min. So the half -hour soak is for thick poha?
Thanks for the comment Krithika. I will try with puliyogare mix next time.
Mika, In one of the recipes I found, rasam powder also, but I didn’t use it. I guessed the thin poha might not go well with this(mainly bcos in most of the recipes it was mentioned to soak for half hour). So I used the medium thickness one. I will surely make with your method next time. Thanks.
THANKS SHILPA!!!! You’ve made my day.
I’m definitely gonna make this and keep making it. I have find memories associated with this dish. My best friend whoz a kannadiga, brought this often in her lunch box and I would finish it up for her. It became so much of a nuisance for her, because her mom thought she actually liked the dish looking at her empty box and would make it often.
Thanks again,I’ll let you know how it turns out.
Shilpa …This is new to me, must try this. Looks delicious. Thanks for sharing.
Hi Shilpa,
I like poha.I will make mixture and upma too.I think you do like these crunchy and tasty dishes.
Cheers
Vineela
Thanks for visiting my blog !! What a wonderful site you have here, consider yourself linked!! Hope you don’t mind!
May I know what poha is?
You are welcome Preeti, Please let me know if it tastes same as your friend’s version.
Thanks Aruna, Vineela.
Pam, its my pleasure to be linked by you :).
Pushpa, poha is beaten rice. You can find in any Indian store.
Thanx Shilpa. I know it as rice flakes. I grew up with it, anyway.
Looks yummy…reminds me of dadpey pohey which my granny makes. Typical Maharashtrian recipe. Will share with you soon
hi,
Is this the same we get in Dharmasthala?I just love the poha they give there at a tea shop (Trupthi,I think).
hi,
it is real nice getting to know different ways in whih a particular dish can be made. i will try this . Can we use buttermilk instead of tamarind?
Shilpa: I think only tamarind will suit this dish. With buttermilk, this might become a totally different tasting dish.
tried this and it came out very satisfactory. the best thing is the time factor. i really appreciate the attempt.
Shilpa,
I read the way you prepare Huli Avalakki. But I wonder this recipe belongs to which style, I mean Kannadiga or Tamilian. Becuause if it’s Kannadiga style you have to use Turmeric powder while preparing the mix of Avalakki, Tamarind & Jaggery. And the main ingredient missed in your recipe was Coconut masala(cocnut grinded with mustard seeds) without which I beleive this Huli Avalakki is incomplete. I really enjoyed your other recipes like Saboodana Kichidi. Thanks
Shilpa: Sujata, there are many different ways of making any dish. I have used just one way.
I love avalakki, but this is new to me. I will for sure try this.. i don’t see onions used?? i prefer chopped onions in avalakki, not sure if that goes well with huli avalakki..??
Thanks