Avalakki Upkaari ~ Mangalore Style Poha

'Poha' is the Hindi word for both beaten rice flakes / flattened rice and a dish prepared with it. The latter is a popular breakfast dish from India that goes under different regional names and prepared with regional variations. Today's version 'avalakki upkaari' comes from the Mangalore region and is called bajil in Tulu. It is a favorite of mine among the 'spicy poha' category and thought of sharing it today. 

This delicious poha can be prepared in no time as it involves very minimal cooking. There is no need to saute / cook anything here as it does not contain onion, tomatoes or potatoes. In fact, even poha is not cooked in this case which makes it quite a simple dish. This poha is usually served as a breakfast or snack and is often paired with upittu / upma and the combo is a popular pair called sajjige-bajil. In fact the combo used to be a popular breakfast served during weddings in the Mangalore area until a few decades ago. 

This upkaari uses thin variety of beaten rice flakes since they are not soaked here. They are combined with shredded fresh coconut which lends the moisture and softens them. Frozen coconut can be substituted instead of fresh coconut but needs to be thawed before using in the recipe. There are both sweet and spicy version pohas made. The sweet version called sihi avalakki / gul pohe is prepared by mixing beaten rice flakes, coconut, jaggery and cardamom. The spicy version is made by tossing together the beaten rice flakes, coconut, spice mix, jaggery and a simple tempering. Rasam powder / Sambhar powder can be substituted in case if there is no time to prepare the spice mix. Jaggery can be replaced by sugar.

Ingredients for tempering:

1 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. skinned black gram / urad dal
1 or 2 green chili / dried red chili (optional)
Few curry leaves

A pinch of turmeric powder (optional)

Ingredients for avalakki:

1 tsp. cumin seeds
1 tbsp. coriander seeds

4 Byadagi chillies 

2 cups thin rice flakes / paper avalakki / thin variety poha
1 cup fresh / frozen shredded coconut

1 or 2 tbsp. minced cilantro
1/2 tsp. salt or to taste
2 tbsp. jaggery (or to taste)

Directions:
1. Heat oil in a pan. Add mustard seeds and black gram. When black gram starts to change color, add curry leaves and green chilies if using. Saute for few seconds if using green chilies. Add turmeric if using and turn off the stove.
2. Lightly toast cumin seeds, coriander seeds and dried red chilies and grind them together coarsely when they cool down.
3. Add the above tempering and the spice powder, coconut, cilantro, jaggery and salt to a bowl and mix well. Next add the rice flakes / poha and mix again thoroughly with hand. 
4. Let the mix sit for at least 15 minutes, for the beaten rice flakes to absorb the flavors and soften. 
5. The upkaari is ready to serve when the poha softens.

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