Know how to make Huli Avalakki in an authentic Udupi Brahmin style. Made from Poha and Tamarind, this is a popular recipe from South Karnataka but also known with other names like Puli Aval in other parts of South India.

Ingredients:
Thick Poha - 4 Cups
Tamarind - 1 small lemon sized
Powdered Jaggery - 2 Tbsp
Salt
Turmeric Powder - 1 tsp
Coriander Leaves

Grinding Ingredients:

Grated Coconut - 1 Cup
Red Chillies - 3-4
Mustard Seeds - 1/2 tsp
Jeera or Cumin Seeds - 1/2 tsp

Seasoning Ingredients:

Oil - 3 Tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Groundnuts - 2 Tbsp
Curry Leaves - 8-10

Method:

Soak Tamarind in 1/4 cup of water for about 15-20 minutes. Squeeze Tamarind and strain out only water and keep ready.

In a mixer jar, add 1 cup grated Coconut, 3-4 Red Chillies, 1/2 tsp Mustard Seeds and 1/2 tsp Cumin Seeds. Grind everything without adding water. If the coconut is fresh, while grinding it may leave water and whole mixture feels like paste. Howver, ensure that the ground mixture is smooth in texture.

Wash 2 Cups of Thick Poha with water. After washing, ensure the water is removed completely.

In a bowl, add Tamarind water, 2 Tbsp Jaggery, Salt and 1 tsp Turmeric Powder. Mix everything well till Jaggery dissolves completely.

Now add ground paste and mix everything well.

To this mixture, add washed Thick Poha and mix everything well with the help of hand.

Heat 3 Tbsp of Oil in a big pan. Once heated, add Mustard Seeds.

Once Mustard Seeds splutter, add Urad Dal. Fry for a minute.

Then add 2 Tbsp of Groundnuts and fry till they turn slight golden in colour.

Now add 8-10 Curry Leaves and fry for a minute.

Next add the mixture of Thick Poha to the above seasoning and mix well in low to medium flame till everything is everything is mixed really well and Avalakki turns slightly stiff. It takes around 8-10 minutes of mixing until the Huli Avalakki is ready.

Finally add Coriander Leaves and mix well.

Huli Avalakki or Tamarind Poha is now ready to serve. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.

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