Breakfast Recipes/ No Onion No Garlic/ Poha & Upma


Poha and rava are a great lifesaver for mornings when you dont have any dosa or idli batter in stock . There are so many variety of dish that one can put together in a jiffy using these 2 ingredients . At any given time , you can find both poha and rava stocked in my pantry . So today i have for you all ” Tamarind Poha ” one such breakfast dish made from beatern rice . In Kannada and Tamil its known as Huli Avalakki and Puli Aval respectively . Tamarind poha is sweet, tangy, spicy ,very simple yet delicious. Just pair this with a bowl of yogurt and you will have complete and filling meal ready in minutes. I often make it whenever i have to cook in a hurry or i have to cook onion less(during festive times ). In Karnataka, many temples offer it to us as prasadam. I had shared gojjavalakki recipe long back here , huli avalakki differes from that dish slightly in taste . So are you ready to jot down the recipe .. Here you go …

Print Recipe
puli aval
Course breakfast

south indian
For the seasoning 
Course breakfast
Cuisine south indian
For the seasoning 
puli aval
  1. Extract water from the tamrind after soaking in some warm water , around 1 cups.
  2. Clean wash and drain excess water from the poha. Keep it aside .
  3. Take a wide pan or kadai . Prepare the seasoning . Add oil . Once hot add  mustard seeds,peanuts, channa dal and urad dal . fry till the dal turns golden and peanuts are roasted.
  4. When done add hing , turmeric, curry leaves and green chilli . Saute for 1-2 mins .
  5. Now to the tempering add the water extracted from tamarind , salt , jaggery and rasam powder . Give a mix .
    make huli avalakki
  6. Simmer the flame and let the mix boil well to attain a pulpy semi thick consistency . This may take 3-5 minutes .
    tamarind poha
  7. Add washed poha and grated coconut to the tamarind mix.
  8. Mix everything well so that poha gets coated with the masala well . Gently pat it to level it in the kadai and cook covered in low flame for 3-4 minutes.Taste test . If required add salt . If poha is too dry , if you want you can spinkle few drops of water .
    cook huli avalakki
  9. Thats it Huli Avalakki / Puli Aval / tamarind poha is ready to serve . Relish it hot / warm . I like to sprinkle little sugar on top of it and eat it with little fresh curds on side. See how you like and yes DON'T FORGET TO LET ME KNOW !!
Recipe Notes
  1. Poha must be thick type only.
  2. You can adjust the quantity of tamarind , jaggery , chilli etc based on your taste .
  3. If you want you can add finally some roasted black sesame . Then it will taste like poha pulihora .
  4. No need to soak poha in water for a long time . Just wash , drain water and keep aside for 5-10 mins . Since we will cook poha later in the semi thick tamarind mixture , soaking and keeping it will make it mushy .



  • Reply
    Rafeeda AR
    March 8, 2016 at 5:49 am

    Sounds so good!

  • Reply
    Veda Yanduri
    March 8, 2016 at 2:48 pm

    Is it same as prasadam we get in temples…will surely try this

  • Reply
    August 26, 2016 at 12:05 pm

    Sounds good, will def try . can u give me Rasam powder Recipe.

  • Reply
    arniker hamsa
    January 3, 2018 at 1:57 pm

    Thank you madam for the recipe once again.I remember my Ajji preparing these POHA based dishes on Ekadasi and such days when rice cooking was forbidden.

  • Reply
    January 18, 2018 at 9:15 am

    This was an instant hut at home and work! Loved the recipe! You are my new found chef 🙂

  • Reply
    November 28, 2019 at 10:01 am

    Tried today n loved it. Thanks🙏

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