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 :
- Poha must be thick type only.
- 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 .
- You can adjust the quantity of tamarind , jaggery , chilli etc based on your taste .
- 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 …
Huli Avalakki / Puli Aval / TAMARIND POHA
Ingredients
- 2 cups Poha / Beaten Rice / Avalakki, Thick variety
- lemon size tamarind , soaked in water
- 2 tsp Rasam powder, based on your spice level
- 2-3 tbsp Jaggery, ( optional but preferred )
- 2-3 nos Green chilli, slit
- 1/2 tsp Turmeric/haldi
- Salt to taste
- little grated coconut
For tempering
- 3-4 tbsp Cooking oil / coconut oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Bengal Gram/ Chana Dal
- few Peanuts, as per your pref
- 1 Red Chilli , broken
- a small pinch Asafoetida/ hing
- few Curry Leaves, few
Instructions
- 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.
9 Comments
Rafeeda AR
March 8, 2016 at 5:49 amSounds so good!
Veda Yanduri
March 8, 2016 at 2:48 pmIs it same as prasadam we get in temples…will surely try this
usha
August 26, 2016 at 12:05 pmSounds good, will def try . can u give me Rasam powder Recipe.
arniker hamsa
January 3, 2018 at 1:57 pmThank you madam for the recipe once again.I remember my Ajji preparing these POHA based dishes on Ekadasi and such days when rice cooking was forbidden.
Bimba
January 18, 2018 at 9:15 amThis was an instant hut at home and work! Loved the recipe! You are my new found chef 🙂
Sonu
November 28, 2019 at 10:01 amTried today n loved it. Thanks????
Manjiri
April 17, 2022 at 5:32 pmMy all time favoutite..We call it Huli Bellada Avalakki..
Thanks for the recipe..
Sowmyashree
July 10, 2022 at 6:09 pmThanks for the recipe 🙂 tried it out and it was yummy. Perfect ekadashi recipe
Wonderful cook
December 5, 2022 at 11:02 amI made it today and it turned out PERFECT! Super delicious!👌🏻Thank you for sharing!