Hachchid Avalakki

Poha has been staple Maharastrian breakfast for ages now and I have grown up eating Poha and Potato Poha. I just loved them. Quick, easy and definitely glute free. Its definitely under 10 mins breakfast fix if you have everything at a hands distance.

So if you are an ardent fan of Poha like me, but want to try out some variation in it, I have you sorted for the day. This Poha variation is quick,easy and certain to please your taste buds.

Hachhid Avalakki
Preparation Time: 10 mins
Cooking time: 5 mins
Servings: 2

Hachhid Avalakki is one of the prominent Poha recipe found in northern Karnataka. Its made of thin Poha. Good to serve for breakfast or evening snacks, this Hachchid avalakki is packed with proteins because of the ingredient called Metkut.

Metkut: making at home is difficult but you can buy readymade Metkut from stores.
P.S: If you are planning to have this Poha, add tomatoes and cucumbers later into the Poha mix.
P.P.S: You can always prepare and store the tempered Poha beforehand. The tempered Poha can be stored up to 10 days without tomatoes and cucumbers :)

Ingredients:

• 200 grams of Thin Poha(flattened rice)
• 1 small finely chopped tomato
• 1 small grated cucumber
• 1 tbsp of grated fresh coconut
• 2 tbsp of groundnuts
• 2 tsp of metkut
• 1 tsp of chilli powder
• 2-3 curry leaves
• 1 tbsp of oil
• 1 tsp mustard seeds
• 1/2 tsp of asafoetida
• 1/2 tsp of turmeric
• 1 tsp of lemon juice
• salt as per taste

Instructions:

1. In a deep bowl, add thin Poha.
2. Add Metkut and chilli powder to the Poha bowl and mix. 
3. In a small pan, add oil and let it heat on a medium flame. 
4. Once the oil heats, add groundnuts and fry them uniformly and carefully remove them and add it to the Poha mix.
5. Then add mustard seeds and  curry leaves to the oil.
6. Let the mustard seeds crackle then turn off the flame and let it cool down.
7. Once semi hot, add turmeric and asafoetida.
8. After the oil cools off, add mix the oil with the Poha mixture.
9. Mix Poha uniformly and make sure all the Poha flakes are covered with oil and metkut. Tempered Poha is ready.
10. Add coconut, tomatoes and cucumber and mix them thoroughly into the poha.
11. Drizzle the lemo in juice and sprinkle some finely chopped coriander.
12. Serve immediately.