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Kannada Poha (Khara Avalakki)
- Duration: 25 minutes
- Serves: 4 to 5 people
Spice Level: Medium
A healthier option, preferred even authentically, is the addition of vegetables such as potatoes, capsicum, green peas and beans. Some vegetables may need to be lightly-fried before being added to the poha to ensure that they are cooked through.
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Khara avalakki is a very popular breakfast dish as well as an evening tiffin snack of Karnataka. The dish, made with flattened rice (the famed ‘poha’ of North India), is tempered with coconut, peanuts and kadipatta, giving it a uniquely South Indian aroma.
- Flattened rice (poha) (3 cups)
- Onion, finely chopped (1 cup)
- Carrot, finely chopped (1 cup)
- Oil (1 tbsp)
- Black mustard seeds (sarson) (½ tsp)
- Split chickpeas (chana dal) (1 tsp)
- Split black gram (dhuli urad dal) (1 tsp)
- Groundnut (moongfali) (7 to 8)
- MTR Haldi/Turmeric Powder (¼ tsp)
- Asafoetida (hing) (½ tsp)
- MTR Vangi Bhath Powder (1 tbsp)
- Salt (to taste)
- Coconut, grated (¼ cup)
- Lemon (nimbu) juice (1 tsp)
- Coriander leaves (hara dhania), finely chopped (1 tbsp)
- Curry leaves (kadipatta) (5 to 6)
- Put the avalakki (poha) in a strainer and place it under running water till it softens. Then, set it aside for 10 minutes to allow the grains to absorb all the remaining water and become soft. Take care that they don’t become mushy.
- Heat the oil in a kadhai till it starts to give off smoke and then add the rai. Allow it to splutter.
- Stir in the moongfali, chana dal and urad dal and fry till the dals turn brown and start giving off a pleasing aroma.
- Add the onions, carrots and kadipatta and continue stirring till the onions turn translucent.
- Sprinkle in some water and cover the pan. Let the mixture simmer on a low flame until the carrots are cooked through. This will take around 4 to 5 minutes.
- Open the lid and add the MTR Haldi/Turmeric Powder and hing. Sauté for a few seconds.
- Now, add the moist avalakki, salt and MTR Vangi Bhath Powder.
- Mix well and cover the pan for a few more minutes, letting the mixture simmer on a low flame.
- Finally, stir in the lemon juice, grated coconut and hara dhania. Let it simmer for a couple more minutes and then take off the flame.
- Serve hot with coconut chutney.
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