Huli Avalakki is very popular breakfast of Mysore Bangalore region. Sweet, spicy and sour combination makes it more popular breakfast. If you ever visited the Sri Rama Temple on the Ramanavami festival day, you know about this utterly delicious prasadam 🙂
We have the ready to make Gojjavalakki recipe in our blog which very useful for travel .
The recipe here in this video is with fresh tamarind extract and other spices.
This Huli Avalakki / Poha dish is gluten free, vegan and No onion no garlic breakfast dish
For rasam powder recipe click 👇
Rasam Powder recipe
Ingredients for huli avalakki:
- 1 cup thick poha / Gatti avalakki
- crush it / pulse it to a coarse consistency using a mixer
- small keylime size tamarind soaked in 1/2 cup water
- 2 tbsp jaggery powder ( melt it in 2 tbsp water to remove any impurities)
- 1.5 to 2 tbsp rasam powder/saarina pudi
- 1 to 1¼ tsp salt or salt to taste
- 10 to 15 curry leaves
- pinch of hing
- 2 tbsp oil
- pinch of hing
- 1 tsp mustard seeds
- 3 tsp urad dal
- 1 tsp chana dal
- 3 to 4 tbsp peanuts / groundnuts
- 1 to 2 red chillies(broken pieces)
- Few curry leaves
- 3 to 4 tbsp grated dry coconut
- Extract / squeeze the tamarind juice into a big bowl. Add salt,jaggery water, rasam powder, pinch of hing,few curry leaves and little turmeric powder(optional) mix it well.
- wash the avalakki, and squeeze the water, add the avalakki to the masale
- mix it, consistency should as shown, cover it and keep it aside for minimum 1/2 an hour up to 3-4 hours.
- After 1n hour – mix the avalakki well.
- if it is too dry – sprinkle more water and keep it for sometime
- Too soggy – add more avalakki/poha
- Heat the oil in a pan.
- Once the oil is hot add hing, mustard seeds, after it sputters, add chanadal, urad dal, and peanuts, fry it until the dals turn golden brown.
- Once the dals turn golden brown add broken red chilli pieces, and curry leaves, mix it .Turn off the heat.
- add the seasoning to Huli avalakki along with grated dried coconut. mix it well. Huli avalakki is ready to serve.