26 March, 2019

HULI – SIHI AVALAKKI sour-sweet Poha/rice flakes

One of the oldest and easiest yummy recipe, healthy and filling as well which we often make for breakfast or dinner or on the days of fasting. The word huli translates to ‘sourness’, which we get by adding considerably more amount of thick tamarind water. This same dish is made using cooked rice as well following the same method. In many temples in south India this huli chitranna(rice) is distributed as prasada too. And at homes it is necessarily made on festivals, functions etc. Be it using rice flakes or rice this is one of my favorite dish.

Some more rice flakes/Poha/avalakki recipes ⇒ Pineapple-Poha moong bath , Pineapple poha , chickpeas cucumber poha , chickpeas sweet poha , poha steamed dumplings , avalakki/poha idly , avalakki/poha bisibelebath , avalakki/poha kheer , Pudina gojjavalakki/poha , kadlekayi avalakki/peanut poha , avalakki/poha unde/laddoo , Jolada/Jowar poha mixture , Poha/avalakki haalbayi , avalakki huggi/poha pongal , Kuttavalakki , Poha/avalakki sweet Pongal , red rice flakes/kempu avalakki bisibelebath , Hing avalakki/Poha , walnut sihi avalakki , avalakki Khara bath , Cucumber/Southekayi avalakki

Ingredients : measuring cup used – 250 ml , serves 3

For huli/sour avalakki/rice flakes :

Avalakki/Poha/rice flakes – 2 cups
Tamarind juice (thick) – 4 tbsp
Turmeric powder – 1/2 tsp
Red chili powder (Less spicy/hot – for color) – 1 tsp
Red chili powder (hot/spicy) – 1 tsp (adjust)
Jaggery powder – 1 tbsp (I have used date palm jaggery)
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Split bengal gram/chana dal – 2 tsp
Split black gram/urad dal – 2 tsp
Green chili – 2 (slit)
Whole red chili (hot) – 2
Hing – 1/8 tsp
Curry leaves
Roasted peanuts – 1/4 cup
Salt to taste (I have used 1/2 tbsp)
Grated fresh coconut – 1/2 cup (adjust)
Water – 1/2 cup

PROCEDURE :

Rinse & wash well the avalakki/poha/rice flakes, drain all the water, add in turmeric powder, tamarind juice, both the red chili powders and salt, combine everything well, cover and keep it aside

Heat oil in a pan, add in mustard seeds, split bengal gram, split black gram when they splutter, add in whole red chili, green chili, curry leaves, roasted peanuts and hing saute well

Reduce the heat and add in rice flakes mixture and 1/2 cup of water, increase the heat to medium, and stir well until it gets mixed well

Remove from the heat and add in coconut, combine again well and serve

For sihi/sweet avalakki/rice flakes :

Avalakki/poha/rice flakes – 1/2 cup
milk – 1/2 cup
Jaggery – 1/3 cup (adjust) (I have used date palm jaggery)
Cardamom powder – 1/4 tsp
Grated fresh coconut – 1/3 cup
Ghee – 1 tsp

PROCEDURE :

Rinse and wash well the rice flakes, cover and keep it aside
Put milk in a pan, when it starts boiling add in rinsed rice flakes, stir continuously until 90 percent of the milk evaporates
Turn off the heat and immediately add in jaggery, coconut and cardamom powder, mix everything well and pour the ghee on it