Avalakkibath | Karnataka Style Poha

Make Avalakki | Poha Recipe

Avalakkibath. Yet another loved breakfast dish that's commonly made and loved in most Kannada households. This dish finds prominence in Maharashtrian breakfast and snack plates as much as in Karnataka and is commonly called as Poha. There are 2 types in the Maharashtrian version of these... kaanda poha, meaning onion poha and batata poha, meaning potato poha. It's simple, easy to make and we love it both ways. Mom often used to make these on Saturdays or Sundays. Traditionally tomatoes are not added to this dish, but it does taste great and gives a tang with tomatoes. In Maharashtrian style, the urad dal, channa dal is omitted and peanuts are widely used; while in Karnataka style Avalakkibath, the urad dal and channa dal are used and the peanuts are added as optional. The addition of fresh grated coconuts imparts a natural sweetness. I like the use of either peanuts or cashewnuts in avalakkibath as they really give a nutty taste to the whole recipe. My mom uses nuts like cashews and dry grapes many times to enhance the flavors.

Avalakkibath | Karnataka Style Poha

INGREDIENTS

1 cup beaten rice (thick variety)
2 tbsp coconut oil
1 large onion, chopped
2 green chillies, slit or finely chopped
1 tsp mustard seeds
1/4 tsp turmeric powder
1 tsp urad dal
2 tsp channa dal
2 tbsp broken cashewnuts (or peanuts)
A sprig of curry leaves
Salt to taste
Juice from 1 lime
Fresh coconut for garnish
Chopped coriander leaves to garnish

DIRECTIONS

Wash the beaten rice thoroughly and drain the water. Add turmeric powder and salt, mix well and keep aside. While the poha blooms, proceed to prep the rest of the ingredients such a chopping onions and green chillies.

Heat oil in a kadai/pan and add mustard seeds. Once the seeds begin to splutter, add the curry leaves, channa dal, urad dal and cashews (or peanuts) to it and fry till they turn light brown. Now, add chopped onions and green chillies and fry till transclucent. Next add the beaten rice and gently mix all. Turn heat to medium low and gently mix all the ingredients. Cover and cook for atleast 5 mins. Once cooked, turn off the heat and add a dash of lime juice. Garnish with fresh grated coconut and coriander leaves. Serve hot.