Tuesday, October 12, 2010


Whenever mom made this in my college days, she would pack me 3 boxes for lunch instead of one. One for me, one for a friend and another large one for the remaining friends and almost for everyone in the class! People would fight to get their share of this delicious spicy food. I still love it when mom makes it, though I too make it fairly good. Here’s the recipe...

Preparation time : 20 min
Cooking time : 15 min
Serves : 5-6

Avalakki/Poha/Beaten rice - 4 cups (Use thick variety)
Tamarind - 1-2 lemon sized ball, soaked in ½ cup water
Rasam powder - 2 tsp, vary as per your taste
Jaggery - 1 small lemon sized ball
Salt - 1 tsp, vary as per taste
Desiccated coconut, grated - ½ cup

For powdering:
Fenugreek / methi seeds - ½ tsp
Cumin seeds - 2 tsp
Sesame seeds - 2 tsp

For tempering:
Cooking oil - 1 tbsp
Mustard seeds - 1 tsp
Groundnut seeds - 1 tbsp
Chana dal - 1 tsp
Urad dal - 1 tsp
White Sesame seeds - 2 tsp
Curry leaves - 2-3 sprigs
Red chilies - 1
Turmeric - 1 pinch

• Dry roast all the ingredients under ‘For Powdering’ and when slightly cool, grind to powder and keep aside
• Take the avalakki in a mixie jar and pulse it a couple of times, just enough to break it into very coarse powder. Do not over do this
• In a wide bowl, mix tamarind pulp, jaggery, salt and rasam powder and add a little water, enough to dissolve the ingredients
• Now wash the broken avalakki, by pouring water into it in a big vessel and immediately drain off the water, ensuring that it is not soaked
• Add this drained avalakki into the tamarind water prepared above and leave it undisturbed for 2 minutes till the avalakki absorbs the liquid.
• Mix it a couple of times to ensure uniform soaking and absorbing of the taste
• If the avalakki seems too hard even after soaking, sprinkle a little more water and let it absorb
• Once done, in a big skillet, heat oil and make the tempering:
o Add mustard seeds and allow to splutter
o Turn the heat low, add groundnut seeds, and stir
o After the groundnuts are half-done, channa dal and urad dal
o Add curry leaves and red chili pieces and stir for half a minute till all the ingredients are properly roasted.
o At the end add sesame seeds and turmeric powder
• Now mix in the soaked avalakki into the tempering, add the spice powder prepared above, grated coconut and stir well to combine
• Check and adjust the taste if necessary
• Heat it while stirring just till it is hot and mixed well
• Serve warm or cold

Tips n Tricks:
• Do not over powder the avalakki.
• Each type of avalakki needs a different amount of water, so use a little initially and increase later if necessary

• You need not heat it after adding tempering. That gives a slightly different taste. I like it if heated.


  1. Well if so many of them loves this one, then i would surely try this, must be really tasty...

  2. This dish reminds me of Gokulashtami,I can gorge on this tongue tickling dish, love eating this with lots of peanuts in it and of course wouldn't mind some happala-sandige for company:-))

  3. This one is my favorite..in Mumbai we did not get thick awalakki, so I didn't even try to make this one..but after marriage I've learnt to make this, and we love it..sometimes I add one for two spoons of MTR Puliogre power to it along with saarina pudi.. :)

  4. Hi,

    Recipe looks yummy...



  5. I love this. I use kari ellu with a small stick of cinnamon roasted and powdered. Not methi, but apart from that it is very similar to how I make it. Now that I see it, I probably will end up making this today.

  6. Tasty food! I try this. avalakki is my hot favorite.I use tsambara, rasam, garam masala, puliogre mix to add variety for the same.


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