to Temper
  1. in a mixing bowl take salt , sugar /jaggery, rasam powder, grated coconut, coriander leaves and onion. As said earlier, the addition of onion is optional.
  2. Mix nicely using your hands crushing it a bit such that onion and coconut leaves little moisture .
  3. Add thin poha .Mix well with your hands. Moisture from onion and coconut should help it to become little soft. Let it sit for 5-10 mins so that it absorbs flavor . However, if you want to serve oldies and kids, you can drizzle just a few drops of water and mix to make it little more soft.
  4. After mixing poha and masala .. this is how it looks . I have sprinkled 4-5 drops of water.
  5. Lastly prepare a tempering of Mustard , Urad dal, curry leaves and 1-2 slit green chilli ( optional) . Pour it on the poha and mix .
  6. That’s it super easy Avalakki Upkari is ready to enjoy .
Recipe Notes
  • you can check recipe for rasam powder here
  • Use coconut oil for tempering to get the authentic taste.
  •  In Udupi – Mangalore region , it’s made little sweetish with no onion . You can alter as per your pref.
  • Always use thin poha only and don’t skip coconut.
  • If you want you can add few groundnut while tempering.

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