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

puli aval

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

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 …

puli aval

Huli Avalakki / Puli Aval / TAMARIND POHA

Smitha Kalluraya
Tangy , spicy , slightly sweetish easy to make south indian style breakfast
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine south indian
Servings 2 serving

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.

Video

Keyword huli avalakki, huli avalakki recipe, puli aval recipe, tamarind poha

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7 Comments

  • Reply
    Rafeeda AR
    March 8, 2016 at 5:49 am

    Sounds so good!

  • Reply
    Veda Yanduri
    March 8, 2016 at 2:48 pm

    Is it same as prasadam we get in temples…will surely try this

  • Reply
    usha
    August 26, 2016 at 12:05 pm

    Sounds good, will def try . can u give me Rasam powder Recipe.

  • Reply
    arniker hamsa
    January 3, 2018 at 1:57 pm

    Thank 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.

  • Reply
    Bimba
    January 18, 2018 at 9:15 am

    This was an instant hut at home and work! Loved the recipe! You are my new found chef 🙂

  • Reply
    Sonu
    November 28, 2019 at 10:01 am

    Tried today n loved it. Thanks????

  • Reply
    Manjiri
    April 17, 2022 at 5:32 pm

    5 stars
    My all time favoutite..We call it Huli Bellada Avalakki..
    Thanks for the recipe..

  • Leave a Reply

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