Monday, February 1, 2010

HuNasehannu avalakki/Tamarind poha

Poha is nothing but another form of rice. Beaten rice is called as Poha in hindi or avalakki in kannada. The rice, after removing the husk is flattened to thin flakes. They come in varieties – thick/thin/medium poha, paper/nylon poha (quite famous in Karnataka). Poha is consumed in many ways – few items are prepared by soaking them in water and then tempering them lightly, few are just seasoned directly and also powdering and then spicing it up!

This last method is 1 of my favourite dish called ‘HuNasehannu avalakki’ or ‘Gojjavalakki’ or ‘HuLi avalakki’. This has an intense uplifting flavour - its yummy with tangy + sweet (huLi huLi + see see) taste and is a very good snack item with evening tea. I adore my Damma’s (aunt) style of making and serving huNasehannu avalakki with some fried sandige – she makes it so lovely with spicy and crunchy effect I just luv them yum yum.......As a kid Iused to go to her house with my mom only to eat this :d

It can be easily carried in a box with spoons (no hassle of hands getting soiled) so we prefer this over anything else for our day trips too and of course with plain yogurtJ!!(a typical south Indian when it comes to yogurt ;))

So if you want to have a huLi huLi- see see effect all you need to do is – follow me ;)


Serves around 2-4 people

Beaten rice/Avalakki – 1 ½ cups

Tamarind juice – ¾ cup (soak seedless tamarind in warm water for few min and squeeze it)

Sarina pudi/Rasam powder – 2tsp

Jaggery – 1 ½ tbsp

Salt to taste

Grated coconut – ½ cup

Oil – 2tbsp

Mustard seeds – ½ tsp

Chana dal – 1tsp

Blackgram – 1tsp

Turmeric powder – ¼ tsp

Pinch of asafoetida

Dry red chillies – 2

Groundnuts – 2tbsp

Curry leaves – 6 to8

Finely chopped cilantro – 2 tbsp


  1. First, coarsely grind the poha in a mixer and transfer it to a large bowl.
  2. In a small bowl, mix together tamarind juice + sarina pudi/rasam powder + jaggery + salt
  3. Now add this juice mixture to the poha and mix well (i prefer mixing it with hands so that it’s distributed well). Leave this soaked for at least 45min.
  4. Meanwhile make the tempering – heat oil in a pan, add mustard seeds and allow it to splutter. Next add the grams, turmeric, asafoetida, curry leaves and red chillies. Lastly add the peanuts and fry on low flame till you hear the crackling sound of the nuts (be careful... not to burn the tadka).
  5. After the poha is soaked well, add this tempering along with grated coconut and mix well. Lastly, garnish with cilantro and ready to be served!

Enjoy your huLi huLi – see see ‘HuNasehannu avalakki’ with araLu sandige + seeme akki happaLa and have a sensational week aheadJ!!!

I hope you are enjoying my array of cooking. Any suggestions/feedbacks to perk-up abhi-ruchi are always welcome at


  1. I just love the spicy tangy flavour of this! Thanks for sharing the recipe! :)

  2. What a tempting click yaar....? Looks spicy and delicious...

  3. What else do I say I go short of adjectives each time I see your recipes :) :)..looks too yummmmm :) and nice click too :)..

  4. WOW!!! Nanagidu thumba ishta.... Maduve munche obru aunty maneyalli thindaddu... Ivaththigu baayalli neeru barthade.... Thanks & lots of love for posting this prep.... I have saved it for my references too..... KUDOS to you!!!!!


  5. so colorful... and looks spicy too....

  6. @Archana-You are welcome dear :)
    Thanks Tina, yet learning photography styles!
    @Raksha - hehehe thanks a lot dear for all your encouraging words :)
    @Ashkuku - O howda, aaga tindaddu inna nenapide andre khandita ruchiyagithu andartha :)and thanks for all ur wishes, they push me to write more!
    Thanks Adukala vishesham - indeed it is :)


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