Huli Bellada avalakki is north Karnataka breakfast item. It is more like Bangalore – Mysore side huli avalakki, only difference is mysoreans add seasoning to soaked avalakki mix, here avalakki is also added to oggarane. It is best for teens and kids lunch box!
When I first came to my In Law’s home, husband’s ajji used to make this for the breakfast so often. Eating this huli bellada avalakki with yogurt / curd is just super.
- 2 cups Avalakki ( thick)
- 1½ TBSP saarina pudi/Rasam Powder
- ½ TBSP Red chilli powder
- 2 TBSP jaggery powder
- ¾ TBSP salt
- ¼ tsp turmeric powder
- 2 cups water
- Big lemon size tamarind ( soak in water and keep it ready)
- 4 TBSP oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- 2 TBSP Peanuts
- 20 to 25 curry leaves
- Handful of cilantro/coriander leaves
- 1 TBSP coconut oil
- ¾ cup grated coconut
- Wash and soak the avalakki for 5 minutes with 2 cups of water.
- After 5 minutes drain the water, and to the avalakki add salt, rasam powder, jaggery and tamarind pulp. Mix it thoroughly.
- Heat the oil in pan on medium heat. Once the oil is hot enough add mustard seeds, once it pops, add urad dal, chana dal and peanuts.
- Once the dals turns golden brown add turmeric powder, curry leaves and mix it.
- To this add the avalakki and fry it for 5 minutes.
- Then add coconut oil and grated coconut.
- FInally add chopped cilantro and mix it. Turn off the heat.
- Now the Huli Bellada avalakki is ready for the breakfast.
Coconut oil is optional, in north Karnataka they do not use this, but I like the flavor.
If you are using medium avalakki skip soaking step!