Huli Avalakki | Udupi-Style Tamarind Poha | Puli Aval

Called Huli Avalakki in Karnataka and Puli Aval in Tamil Nadu, this Tamarind Poha is a quick and easy breakfast or afternoon tiffin. This recipe explains how this tangy dish is made in Udupi.

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With Krishna Jayanti (also known as Gokulashtami or Krishna Janmashtami) around the corner, Poha-based dishes are always on my mind. So this time I am posting the recipe for this Udupi-style Huli Avalakki, a delicious dish that you can serve as a filling breakfast, light lunch, or a quick evening snack.

Other Recipes with Poha/Aval/Avalakki

I love Poha as you can see from the plethora of poha dishes on this blog including:

• Vangi Pohe | Brinjal Poha from Maharashtra
• Gopalkala: Maharashtra’s Version of Mosaru Avalakki for Gokulashtami
• Atukula Pulihora | Andhra-style Puli Aval | Tamarind Poha
• Atukula Paramannam, Aval Payasam or Poha Kheer with Sugar

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How to Make Udupi-Style Huli Avalakki | Puli Aval

1. Prepping the Poha
   1. Wash 1 cup Thick Poha under running water.
   2. Set aside to drain in a colander.
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2. Making the Tamarind Coconut Base
   1. Mix 1 tbsp readymade Tamarind Paste with 1/2 cup water.
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   2. In a heavy-bottomed vessel, over medium heat, heat 1/2 tsp oil.
   3. Add the tamarind water and let it simmer a bit. 
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   4. Add 1/4 tsp jaggery, 1/4 tsp turmeric and some salt
   5. Mix well and turn off heat. The tamarind water would have reduced and thickened a bit.
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   6. Grind 2 tbsp grated coconut, 1/4 tsp Jeera (Cumin seeds), 1/4 tsp Rai (Mustard seeds) and 3 Bydagi Red Chillies to a coarse paste. Avoid using any water.
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   7.   Mix the coconut paste into the thickened tamarind paste.
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3.  Making the Huli Avalakki
   1. Mix the washed and drained Poha into the tamarind-coconut mix.
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   2. In a tempering ladle, heat 1 tsp oil.
   3. Add 1/2 tsp Mustard seeds and let them crackle.
   4. Now add 1 tsp Chana Dal, 1/2 tsp Udad Dal and 2 tbsp Peanuts.
   5. Stir-fry till the dals turn golden brown and turn off the heat.
   6. Add a few curry leaves and mix well.
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   7. Add the tempering to the Huli Avalakki and mix well.
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4. Serving Suggestions
   1. Serve this Udupi-style Huli Avalakki by itself or with some papad on the side.

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Recipe for Udupi-style Huli Avalakki | Puli Aval | Tamarind Poha

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Huli Avalakki | Udupi-style Tamarind Poha | Puli Aval

Aruna

Huli Avalakki, the tangy and delicious Udupi-style Tamarind Poha, makes for an excellent breakfast or snack, or even a light lunch.

Easy to make, this vegan, gluten-free dish is similar to the Puli Aval made in Tamil Nadu.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast, Brunch, Snacks

Cuisine Gluten Free, Indian, Karnataka, South Indian, Udupi, Vegan, Vegetarian

Servings 2 People

Calories 305 kcal

Equipment

• Colander
• Kadhai, Wok
• Ladle
• Small Kadai/Tempering Ladle

Ingredients

  

1x2x3x

• 1 Cup Poha

For Tamarind Base

• 1 tbsp Tamarind Paste
• 1/2 cup Water
• 1/4 tsp Turmeric Powder
• 1/4 tsp Jaggery
• 1/2 tsp Oil (Sesame or Coconut Oil preferred)

For Coconut Paste

• 3 tbsp Coconut (Grated)
• 3 Bydagi Chillies (Not-so-spicy Dried Red Chillies)
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds

For the Tempering

• 1 tsp Oil (Sesame or Coconut Oil preferred)
• 1/2 tsp Mustard Seeds
• 1 tsp Chana Dal
• 1/2 tsp Udad Dal
• 2 tbsp Peanuts
• A Few Curry Leaves

Other Ingredients

• Water (To Wash the Poha)
• Salt to Taste

Instructions

 

Prepping the Poha

• Wash 1 cup Thick Poha under running water.
• Set aside to drain in a colander.

Making the Tamarind Coconut Base

• Mix 1 tbsp readymade Tamarind Paste with 1/2 cup water.
• In a heavy-bottomed vessel, over medium heat, heat 1/2 tsp oil.
• Add the tamarind water and let it simmer a bit.
• Add 1/4 tsp jaggery, 1/4 tsp turmeric and some salt
• Mix well and turn off heat.

  The tamarind water would have reduced and thickened a bit.
• Grind 2 tbsp grated coconut, 1/4 tsp Jeera (Cumin seeds), 1/4 tsp Rai (Mustard seeds) and 3 Bydagi Red Chillies to a coarse paste. 

  Avoid using any water.
• Mix the coconut paste into the thickened tamarind paste.

Making the Huli Avalakki

• Mix the washed and drained Poha into the tamarind-coconut mix.
• In a tempering ladle, heat 1 tsp oil.
• Add 1/2 tsp Mustard seeds and let them crackle.
• Now add 1 tsp Chana Dal, 1/2 tsp Udad Dal and 2 tbsp Peanuts.
• Stir-fry till the dals turn golden brown and turn off the heat.
• Add a few curry leaves and mix well.
• Add the tempering to the Huli Avalakki and mix well.

Serving Suggestions

• Serve this Udupi-style Huli Avalakki by itself or with some papad on the side.

Nutrition

Calories: 305 kcalCarbohydrates: 47 gProtein: 7 gFat: 12 gSaturated Fat: 3 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 0.01 gSodium: 1203 mgPotassium: 251 mgFiber: 6 gSugar: 5 gVitamin A: 261 IUVitamin C: 31 mgCalcium: 42 mgIron: 2 mg

Keyword Atukula Pulihora, Atukulu, Gokulashtami, Huli Avalakki, Janmashtami Recipe, Krishna Janmashtami, Krishna Jayanti, Poha, Poha Recipe, Puli Aval, Tamarind Poha, Udupi Style Huli Avalakki

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!