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# Khara Avalakki Recipe

<img src="https://mintcdn.com/cookbook/YstPoztmut1uUFcP/images/heroes/khara-avalakki-recipe-karnataka-style-poha-recipe-flavored-beaten-rice-recipe.webp?fit=max&auto=format&n=YstPoztmut1uUFcP&q=85&s=3cdba70a023b74ed834354f5f2203b11" alt="Khara Avalakki Recipe" className="rounded-xl" width="900" height="676" data-path="images/heroes/khara-avalakki-recipe-karnataka-style-poha-recipe-flavored-beaten-rice-recipe.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |            |
  | -------------- | ---------- |
  | **Prep time**  | 5 min      |
  | **Cook time**  | 8 min      |
  | **Total time** | 13 min     |
  | **Serves**     | 2 servings |
</Accordion>

## Ingredients

* 2 cups thick avalakki / poha / beaten rice
* fistful of groundnuts / peanuts
* ½ onion *(finely chopped)*
* 1 green chilli *(finely chopped)*
* 1 inch ginger *(finely chopped)*
* ¼ teaspoon turmeric powder
* ½ tsp sugar or as required
* salt to taste
* 1 tbsp lemon juice
* few coriander leaves *(chopped)*

### for tempering:

* 1 tbsp oil
* ½ teaspoon mustard seeds
* ½ tsp jeera / cumin seeds
* ½ tsp urad dal
* pinch of hing / asafetida
* 4-5 curry leaves

## Instructions

1. soak 2 cups of avalakki / poha in water for about 5 minutes or till they turn soft yet retain their shape. drain them and make sure the pohas are easily smashed when you press it.
2. heat oil and add mustard seeds, urad dal, jeera and hing. allow them to crackle. also add curry leaves at this stage. ( i dint have curry leaves so i skipped it)
3. add peanuts in the pan and fry till they become crunchy.
4. now add chopped onions, chilli and ginger. stir fry till the onions sweat.
5. add turmeric powder, salt, sugar and saute for a few seconds.
6. now add soaked-drained avalakki (poha) and stir on a low flame. cover and cook for 1-2 minutes on very low flame.
7. sprinkle some lemon juice and chopped coriander leaves.
8. serve khara poha / khara avalakki hot with curd and mixture along with masala tea.

## Step-by-step

<Steps>
  <Step>
    soak 2 cups of avalakki / poha in water for about 5 minutes or till they turn soft yet retain their shape. drain them and make sure they are easily smashed when you press it.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/1sfs9k1442199419-1024x768.jpg" alt="khara avalakki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    heat oil and add mustard seeds, urad dal, jeera and hing. allow them to crackle. also add curry leaves at this stage. ( i dint have curry leaves so i skipped it)

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/x7jpmo1442199488-1024x768.jpg" alt="khara avalakki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add peanuts in the pan and fry till they become crunchy.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/jpzmlv1442199661-1024x768.jpg" alt="khara avalakki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add chopped onions, chilli and ginger. stir fry till the onions sweat.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/arpnhu1442199708-1024x768.jpg" alt="karnataka style poha" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add turmeric powder, salt, sugar  and saute for a few seconds.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/hsijwt1442203475-1024x702.jpg" alt="karnataka style poha" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now add soaked-drained avalakki (poha) and stir on a low flame. cover and cook for 1-2 minutes on very low flame.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/252uld1442199784-1024x768.jpg" alt="karnataka style poha" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    sprinkle some lemon juice and chopped coriander leaves. (add some fresh grated coconut)

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/so8h8c1442199874-1024x768.jpg" alt="poha" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    serve khara poha / khara avalakki hot with curd and mixture along with \[\*\*masala tea.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/khara-avalakki-recipe-karnataka-style-poha-recipe-2-1920x1441.jpg" alt="poha" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />\*\*]\(/recipes/chai-recipe-masala-tea-indian-masala-chai-recipe)
  </Step>
</Steps>

## Notes

* garnish with some fresh grated coconut to increase the flavour.

* you can alternatively,  add few cashews instead of groundnuts.

* do not over soak poha. it will become sticky and doesn’t look great.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/khara-avalakki-recipe-karnataka-style-poha-recipe-flavored-beaten-rice-recipe/](https://hebbarskitchen.com/khara-avalakki-recipe-karnataka-style-poha-recipe-flavored-beaten-rice-recipe/)
</Note>