Avalakki Oggarane

Veg Vegan

Flattened rice stir-fry — thick poha (beaten/flattened rice) rinsed briefly in water until just moistened but not wet, then tossed in a tempering of mustard seeds, chana dal, urad dal, dried red chilli, green chilli, curry leaves, and turmeric fried in coconut oil, mixed with freshly grated coconut and lime juice, and seasoned with salt and jaggery. The Karnataka oggarane (tempering) technique with coconut distinguishes avalakki from the Maharashtrian kanda poha (which uses onion) and the Gujarat poha (which is sweeter): the Udupi version is coconut-forward and uses no onion. The jaggery adds a characteristic Karnataka sweetness. Eaten for breakfast with coconut chutney or as an afternoon snack; one of the quickest preparations in the Udupi kitchen, made in under fifteen minutes and eaten immediately while the poha is still fluffy.

Cuisines

Mangalorean Udupi Coorgi Mysore Saraswat North Karnataka

Best for

Breakfast Snacks

Recipe

Prep: 10 min Cook: 15 min Total: 25 min 2-3 servings

Ingredients

	1.5 cups	Poha , thick
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Urad dal
	1 teaspoon	Chana dal
	2	Chili , finely chopped
	1	Onion , finely chopped
	8-10	Curry Leaf
	0.5 teaspoon	Turmeric powder
	1 tablespoon	Lemon juice
	—	Salt , to taste
	2 tablespoons	Coconut , fresh grated
	2 tablespoons	Cilantro , chopped
	2 tablespoons	Peanut , roasted

Instructions

1 Rinse the poha in water quickly and drain it in a colander. Set aside to soften.
2 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3 Add urad dal and chana dal, and fry until they turn golden brown.
4 Add green chilies, chopped onion, and curry leaves. Sauté until the onions become translucent.
5 Stir in turmeric powder and mix well.
6 Add the softened poha to the pan, along with salt to taste. Mix thoroughly to combine.
7 Cook for 3-4 minutes, stirring occasionally, until the poha is heated through.
8 Turn off the heat and add lemon juice. Mix well.
9 Garnish with fresh grated coconut, chopped coriander leaves, and roasted peanuts before serving.

Tips

For extra flavor, you can add a pinch of asafoetida (hing) while tempering the spices.