soutekayi avalakki | cucumber poha – A Light, Refreshing & Vegan Breakfast
Cucumber Avalakki (Soutekayi Avalakki) is a simple, healthy, and comforting South Indian breakfast made with thick poha (gatti avalakki), fresh cucumber, coconut, peanuts, and a mild tempering of spices. This Karnataka-style recipe is naturally vegan and can be prepared in less than 20 minutes.
The grated cucumber keeps the avalakki soft and moist while adding a refreshing flavor. Fresh coconut, coriander, and a squeeze of lemon enhance the taste, making this dish light yet satisfying. Peanuts add a delicious crunch and a boost of plant-based protein.
This easy vegan recipe is perfect for breakfast, a light lunch, or an evening snack. It is made with everyday pantry ingredients, requires very few spices, and is ideal for those looking for wholesome, homemade comfort food.

Ingredients:

• 2 cups thick poha (Gatti Avalakki)
• 1 medium cucumber
• 4 green chilies, finely chopped
• Few curry leaves
• ¼ cup peanuts (groundnuts)
• ½ cup freshly grated coconut
• Chopped coriander leaves
• 1 teaspoon salt, or to taste
• Lemon or lime juice, to taste

For the Tempering:

• 2 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal (kadle bele)
• 1 teaspoon urad dal (uddina bele)
• ⅛ teaspoon turmeric powder

Method:

Prepare the Poha:

1. Wash the thick poha once or twice and soak it for a few minutes until it softens. Drain or gently squeeze out the excess water.

Note: If you are using medium-thick avalakki, soaking is usually not required. Simply rinse and drain well.

Prepare the Cucumber:

1. Wash, peel, and grate the cucumber. Keep it aside.

To make the cucumber avalakki:

1. Heat 2 tablespoons of oil in a pan.
2. Add mustard seeds and allow them to splutter.
3. Add chana dal and urad dal. Fry until they turn golden brown.
4. Now add the chopped green chilies and peanuts. Fry until the peanuts become crisp.
5. Add curry leaves and turmeric powder. Mix well.
6. Add the grated cucumber to the pan and cook for 2–3 minutes until it softens slightly.
7. Add the soaked and drained poha to the pan.
8. Season with salt and mix everything gently.
9. Reduce the heat to low, cover the pan, and cook for 3–4 minutes.
10. Open the lid and gently mix again.
11. Add the chopped coriander leaves, freshly grated coconut, and lemon juice.
12. Mix well, switch off the heat, and serve immediately.

Serving Suggestions:

1. Enjoy hot as a healthy breakfast.
2. Serve with coconut chutney, pickle, or plain vegan yogurt.
3. Pair with a cup of hot tea or coffee for a comforting meal.

Tips:

1. Thick poha works best for this recipe as it stays fluffy after soaking.
2. Do not overcook the cucumber; it should retain a slight bite.
3. Adjust the green chilies according to your spice preference.
4. Freshly grated coconut gives the best flavor and authentic Karnataka taste.
5. Add extra peanuts for more crunch and protein.
6. A generous squeeze of fresh lemon juice enhances the freshness of the dish.

Why You’ll Love This Recipe:

1. 100% vegan
2. Quick and easy to make
3. Light, healthy, and refreshing
4. Perfect for breakfast or evening snack
5. Made with simple pantry ingredients
6. Mildly spiced and kid-friendly
7. A traditional Karnataka-style avalakki recipe