HULI AVALAKKI / PULI AVAL / TAMARIND POHA RECIPE – NO ONION GARLIC RECIPES

Huli Avalakki Recipe | How to do Huli Avalakki | Puli Aval recipe | Tamarind Poha | Udupi style Huli Avalakki

Huli Avalakki / Puli Aval / Tamarind Poha is one easy breakfast dish made from beaten rice . It’ s very easy to make and tasty to taste . One can easily prepare it within 15-20mins. It’s tangy , it’s spicy , slightly sweetish ..in short super delicious. Just pair this with a bowl of yogurt and a plate of huli avalakki will be emptied in mins.

Some other easy poha dishes that you can try Gojjavalakki , Avalakki Upkari , Pudina POha , Tomato Poha , Curd Poha etc

You can check Huli Avalakki Video Here :

Poha and rava are a great lifesaver for mornings when you don’t have any dosa or idli batter in stock . There are so many variety of dish that one can put together in a jiffy using these 2 ingredients . At any given time , you can find both poha and rava stocked in my pantry .

So today’s chosen dish from poha is Huli Avalakki / Puli Aval . I often make Huli avalakki whenever i have to cook in a hurry or I have to cook onion less( during festive times ). It’s one of the most common dishes that one make during shivaratri and krishna janmashtami fasting / neivedhyam . In Karnataka, many temples offer it as prasadam to the visitors.

I had earlier shared gojjavalakki recipe, please note both huli avalakki and gojju avalakki are different .

Ingredients required :

• Poha / Beaten Rice : Poha must be thick type only . Thin poha is not suitable for making Huli avalakki
• Tamarind : Other than poha , tamarind is another major ingredient to make huli avalakki . This dish needs tamarind little more quantity
• Rasam Powder : Udupi rasam powder for spiciness and authentic taste.
• Jaggery : to balance taste.
• Tempering ingredients – a must for crunchiness and extra taste .
• Coconut oil – Use coconut oil for authentic udupi taste.

Huli Avalakki Recipe with step by step photos :

• Soak Tamarind in water for 5-10 mins.
• Clean and Wash the flattened rice thoroughly and drain the water. Keep it aside .

• Take a wide pan or kadai . Prepare the tempering . Add oil . Once hot add  mustard seeds, Urad dal , channa dal and peanuts . Saute 2-3 mins , let peanuts and dal turn golden and crisp .

• When they are crisp , keep them aside to add to poha towards the end. This helps in retaining the crunchiness.

• Keep the kadai , back to flame. Add hing , turmeric, curry leaves , red chilli and green chilli . Saute for 1-2 mins .

• Squeeze the soaked tamarind nicely and add tangy water to the kadai .To the leftover tamarind ,add water again , squeeze and add tamarind water. Next add salt to taste , jaggery , rasam powder, 1/2 cup water. Give a mix 

• Simmer the flame and let the mix boil well to attain a pulpy semi thick consistency . This may take 3-5 minutes . let the raw smell of tamarind go and gojju thicken a bit

• The gojju should be higher on spiciness , tanginess , sweetness .. after mixing with poha it will be alright
• Add washed poha and combine everything well .

• Mix well so that poha gets coated with the masala well .if any lumps in poha , break them

• Gently pat it to level it in the kadai, sprinkle little water and cook covered in low flame for 3-4 minutes. Taste test .

• Add tempering kept aside and coconut . Give a final mix

• That’s it Huli Avalakki / Puli Aval / Tamarind poha is ready to serve . Relish it hot / warm .

• I like to sprinkle little sugar on top of it and eat it with little fresh curds on side.

Few points to note while making Huli Avalakki : 

1. Poha must be thick type only.
2. No need to soak poha in water for a long time . Just wash , drain water and keep aside for 5-10 mins . Since we will cook poha later in the semi thick tamarind mixture , soaking and keeping it will make it mushy .
3. You can adjust the quantity of tamarind , jaggery , chilli etc based on your taste .
4. If you want you can add finally some roasted black sesame . Then it will taste like poha pulihora .

So are you ready to jot down the recipe .. Here you go …