September 24, 2007
Huli Avalakki (Tamarind Pohe)
I've spent the past few days agonizing over what to make for RCI-Karnataka, wondering which one of my favorite dishes to make. My mom had some neat ideas, as did a cousin who even emailed me a few recipes. In the end, I settled on one that's never been a favorite - tamarind and jaggery flavored pohe (flattened rice). I figured this is as good a time as any to see if my tastes have changed...and what do you know, they have :) I know my mom will be surprised to hear this, but huli avalakki is something I'm going to try more often now.
Asha - thanks for hosting this!
Flattened rice/pohe - 2 cups
Tamarind paste - 1/2 tsp
Jaggery - 1/4 cup
Coconut - 1 tsp (for garnishing)
Cilantro - for garnishing
Peanuts, cashewnuts, almonds
Boil water and make a thick paste of the jaggery. Keep it aside with the tamarind paste.
Soak the pohe/flattened rice in warm water for 2-3 minutes and then drain the water away. Then mix the tamarind and jaggery paste to pohe and let it soak for 15 min (in the U.S., the flattened rice is thin and cooks in minutes).
Temper oil with mustard seeds, asafoetida, urad dal, red chili, and curry leaves. Add the crushed peanuts, cashews and almonds and cook for 2-3 minutes.
To this, add the soaked pohe and some salt and mix well. Garnish with shredded coconut and cilantro and serve hot (with spicy potato chips?).
This is our entry to RCI:Karnataka hosted by dear Asha of Foodie's Hope. The event was started by Lakshmi of Veggie Corner.