Avalakkibath / Poha

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Another loved Kannadiga breakfast dish is Avalakkibath. This finds prominence in Maharashtrian breakfast and snack plates as much as in Karnataka. It's called Poha. There are 2 types in these... kaanda poha, meaning onion poha and batata poha, meaning potato poha. It's simple and easy 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 cooking, urad dal, channa dal is used and the peanuts are not added. That apart the recipe remains the same. I like the use of peanuts 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.


Here's what we need:

1 cup puffed rice (thick variety)
1 large onion, chopped
2 green chillies, slit or finely chopped
3 tbsp vegetable oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of turmeric powder
1 tsp urad dal
1 tsp channa dal
¼ cup roasted peanuts
A sprig of curry leaves
Fresh coriander leaves to garnish
Salt to taste
A dash of lime juice


Wash the puffed rice thoroughly. Drain all the water and allow the puffed rice to absorb the very little water retained during washing. It show swell a little and soften. Once softened, add a tsp of oil, salt to taste and a pinch of turmeric.

Now heat 3 tbsp oil in a kadai/pan and add mustard seeds and cumin seeds. Once the seeds begin to splutter, add the curry leaves, channa dal, urad dal and roasted peanuts to it and fry till they turn light brown. Now, add chopped onions and green chillies. Next add the soaked puffed rice and gently mix all. Heat it for sometime till all the water evaporates. Turn off the heat and add a dash of lime juice. Garnish with coriander leaves. Serve hot.

1 comment:

  1. Hi,

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    Regards,
    shubha

    ReplyDelete