HuLi Avalakki/ Udupi style Spiced poha

Avalakki is considererd “shreshta”(rough translation: superior) to Lord Krishna. HuLi(literally sour/tangy) avalakki, is a sweet and tangy tasting avalakki - tasting very close to gojjavalakki. 

This is generally made during festival times as an evening snack along with some kadle usli(channa stir fry) and badam milk, for no-rice diets. In Kota community this is popularly made during engagement-ceremonies, or as one of the breakfast items during weddings.  

This is one of my favorite dishes. My mom makes it best, very close to the ones made by Adige battru(cooks in marriages) :)

This is her recipe. 

Do try!

Happy Krishnashtami!! 

Ingredients

Thick avalakki/Poha - 2 cups(liquid measuring cup)(*notes)

Bella/Jaggery powder - 6 - 7 heaped tsp(*notes)

Hunase rasa/ tamarind paste - 4 heaped tsp

Turmeric powder

Salt

To grind

Coconut - handful - more the better

Mustard seeds - 1/4 to 1/2 tsp

Byadagi red chili - 6 (moderately spicy)

Tadka

Coconut oil - preferable, or peanut oil - again more the better

Mustard

Urad dal

Chana dal

Peanuts

Curry leaves

Hing

Method

Soak avalakki/poha - I am using very thick kind here. Wash and rinse poha couple of times. Drain the water. Add water just enough to soak avalakki(*notes). Add jaggery, tamarind paste, turmeric and salt to this. Mix well. Let it soak for at least an hour or until all the water is absorbed. My mom soaks it for at least 4 hrs. 

Grind to-grind ingredients without water to a coarse paste. You’ll need to scrape the mixie wall couple of times to grind evenly. 

In a kadai, make tadka. Add coconut oil, add mustard seeds, once it sizzles add urad dal, chana dal and peanuts. Once the peanuts are fried properly add hing and curry leaves. Lower the flame and add ground mixture. Fry nicely till you get a nice aroma. Add soaked poha. Give it a good mix. Let it cook for couple more minutes. Serve hot. 

Enjoy!

Recipe Source - Amma(Shrimathi Vasudeva)

*Notes - 

• Thick avalakki is not the kind you generally get in Indian stores in US - which looks more like medium avalakki. These are really thick ones, also called dagad poha, which take a while to soak. If you are using medium avalakki, then soak in very less water and lessen the time - like not even 5 min. 
• This is my mom’s tip for how much water to add while soaking - After adding water when you press the avalakki with your palm only your fingers should be covered under water. Again, this is only for the really thick kind. 
• This amount of jaggery makes avalakki sweet, which I personally like, but you can add less, according to your taste.