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A quick and delightful breakfast from the coastal kitchens of Karnataka. This simple stir-fry combines soft flattened rice with a classic tempering, sweet coconut, and a tangy squeeze of lemon.
For 4 servings
Prepare the Poha: Place the thick poha in a colander or large sieve. Rinse it under cool running water for about 30-40 seconds, gently tossing with your fingers until it becomes soft but not mushy. Drain all the water completely and set aside. Let it rest for 5-10 minutes.
Temper the Spices: Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30 seconds.
Sauté Aromatics: Add the urad dal to the pan and sauté for about a minute until it turns light golden brown. Then, add the slit green chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Cook the Onions: Add the finely chopped onion and sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent. Add the turmeric powder and salt, and mix well.
Combine and Steam: Fluff the drained poha with a fork. Add the poha, grated coconut, and sugar to the pan. Gently toss everything together until the poha is evenly coated with the spices and has turned a uniform yellow color. Be careful not to break the poha flakes.
Final Touches: Cover the pan with a lid and cook on low heat for 2-3 minutes. This allows the poha to steam and absorb all the flavors. Turn off the heat, drizzle with fresh lemon juice, and garnish with chopped coriander leaves. Give it a final gentle mix and serve hot.
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A quick and delightful breakfast from the coastal kitchens of Karnataka. This simple stir-fry combines soft flattened rice with a classic tempering, sweet coconut, and a tangy squeeze of lemon.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 269.15 calories per serving with 4.43g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Incorporate finely chopped vegetables like carrots, green peas, or bell peppers along with the onions for added nutrition and color.
Use red poha for a healthier, fiber-rich alternative. Note that red poha requires a slightly longer soaking time (a few minutes) to soften.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric for more heat.
For a 'no onion, no garlic' version, simply skip the onions. The dish will still be delicious, with the flavors of coconut and lemon shining through.
Poha is rich in healthy carbohydrates, providing a steady release of energy to keep you active throughout the morning without causing a sudden spike in blood sugar.
Flattened rice is light on the stomach and easy to digest. It acts as a probiotic and is gentle on the gut, making it an excellent choice for breakfast.
The process of making poha involves passing it through iron rollers, which fortifies it with iron. Adding lemon juice helps in the absorption of this iron, combating anemia.
One serving of Avalakki Upkari (approximately 1 cup) contains around 235-250 calories, making it a light yet satisfying breakfast option.
Yes, it is a relatively healthy dish. Poha is a good source of carbohydrates and iron, is low in gluten, and easy to digest. The use of minimal oil and fresh ingredients makes it a wholesome meal.
This usually happens for two reasons: using thin poha instead of thick, or over-soaking/over-rinsing the poha. Rinse it quickly in a colander just until it's soft, and let it drain completely before use.
Yes, you can omit the fresh coconut if you don't have it. However, the coconut adds a characteristic sweetness and texture that is authentic to the coastal Karnataka style.
Avalakki Upkari is best served fresh and hot. If made in advance, it can become dry. If you must, you can store it in an airtight container for a few hours and reheat it by sprinkling a little water and steaming it for a minute.