Khara Avalakki (Karnataka Style Poha) Recipe
An Aromatic and Flavorful South Indian Breakfast Dish
Khara Avalakki, a beloved breakfast or evening snack in Karnataka, is a delightful and aromatic dish made from flattened rice (poha). It is traditionally enjoyed with a side of green coriander and coconut chutney or can be relished on its own with a hot cup of filter coffee. This simple yet flavorful recipe combines the crunch of roasted peanuts, the freshness of coconut, and a blend of aromatic spices to create a satisfying dish that’s perfect for any time of the day. With the added crunch of roasted peanuts and the mild heat of spices like turmeric and asafoetida, this Karnataka-style poha is both comforting and invigorating. Let’s dive into this recipe!
Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened Rice) | 3 cups |
| Onion | 1, finely chopped |
| Ginger | 1 inch, grated |
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Vangi Bath Powder | 1 teaspoon |
| Salt | To taste |
| Fresh Coconut (Grated) | 1/4 cup |
| Lemon Juice | 1 teaspoon |
| Coriander (Dhania) Leaves (Finely Chopped) | 1 tablespoon |
| Curry Leaves | 5 leaves |
| Roasted Peanuts (Moongphali) | 1 tablespoon |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 3-4
Instructions
-
Prep the Poha:
Start by washing the flattened rice (poha) thoroughly under cold running water. You can use a large strainer for this process. Once washed, let the poha rest for about 10 minutes to soften and absorb the water. -
Tempering the Spices:
In a heavy-bottomed pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle. Stir in the chana dal and urad dal, and roast them gently until they turn golden brown. This step adds a delightful crunch to the dish. -
Cooking the Aromatics:
Add the finely chopped onions and curry leaves to the pan. Sautรฉ the mixture until the onions turn soft and slightly translucent, which will bring out their natural sweetness. -
Adding the Spices:
Stir in the turmeric powder and asafoetida (hing) and sautรฉ for another 20-30 seconds to release the aromatic flavors of these spices. -
Mixing the Poha:
Add the softened poha to the pan along with salt and roasted peanuts. Gently mix everything together, ensuring the poha is evenly coated with the tempering. Sprinkle the Vangi Bath Powder over the mixture and stir until it is evenly distributed. Cover the pan with a lid and let the poha cook on low heat for about 5-7 minutes, allowing all the flavors to meld. -
Finishing Touches:
Once the poha is well-cooked, turn off the heat and stir in the fresh lemon juice, grated coconut, and finely chopped coriander leaves. These ingredients will add freshness and enhance the flavors of the dish. -
Serving:
Serve your delicious Khara Avalakki hot, paired with a side of green coriander and coconut chutney or enjoy it on its own. For the ultimate experience, accompany this dish with a strong filter coffee, which perfectly complements the flavors of the poha.
Enjoy the taste of Karnataka with this Khara Avalakki, a savory and satisfying dish thatโs perfect for breakfast or a light evening snack. Whether you’re enjoying it with a chutney or on its own, this poha will transport you straight to the heart of South India!
