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Sweet and Sour Poha (Huli Avalakki)
- Duration: 10 minutes
- Serves: 2 to 4 people
Spice Level: Low
A good spice option for the dish is using a mix of 1 tsp each of MTR Rasam Powder and MTR Sambar Powder, or alternately, using 2 tsp of sambar powder without any rasam powder at all. In case you find the mixture too dry, sprinkle in some water and mix it well. Always remember to place a lid on while cooking and to not cook for more than 2 minutes. The roasted peanuts in the recipe provide a nutty crunch that complements the tangy, sweet and spicy flavours of this dish.
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‘Huli Avalakki’ translates to ‘sour poha (flattened rice)’. It is a spicy and tangy dish that has a hint of sweetness that comes from the jaggery in the recipe. Karnataka’s signature breakfast dish, it is easy to make and is eminently tasty. It is particularly popular in the cosmopolitan environs of Bengaluru.
- Flattened rice (avalakki/poha) (2 cups)
- Tamarind (imli), paste (1 tsp)
- Jaggery (gud) (2 tbsp)
- MTR Rasam Powder (1 tbsp)
- MTR Sambar Powder (1 tbsp)
- Coconut shreds (1 tbsp)
- Salt (to taste)
- Oil (3 tbsp)
- Black mustard seeds (sarson ) (2 tsp)
- Peanuts (¼ cup)
- Black gram (urad dal) (1 tsp)
- Curry leaves (kadipatta) (6 to 7)
- In a bowl, add 4 cups of water and mix the imli paste, gud, MTR Rasam Powder, MTR Sambar Powder and salt in it.
- Mix in the coarsely-powdered poha and let it sit for at least 10 minutes, or until the poha has absorbed the water and has softened.
- Using a fork, fluff up the mix and then keep aside.
- Heat oil in a pan. Add in the mustard seeds first and allow them to crackle.
- Next, add the peanuts and the urad dal and keep frying till they turn slightly brown in colour. Then, add in the kadipatta.
- Mix in the soaked poha along with the dry coconut and mix well so that the poha absorbs heat. Turn off the flame.
- Check for the seasoning, and serve warm.