Sunday, April 24, 2016

Huli Avalakki ( Tangy Phova )

Huli Avalakki ( Tangy Phova )

  • Thick Phova ..2 cup's
  • Tamarind...lemon size
  • Jaggery marble size..2

To grind

  • Grated coconut... 1/2 cup
  • Mustard seeds.1/2 tsp
  • Cumin seeds..1 tsp
  • Dry red chilly ..4
  • Salt to taste 


  • Oil ..2 tsp
  • Mustard seeds..1/2 tsp
  • Urid dhal..1 tsp
  • Groundnuts..2 tsp
  • Curry leaves..1 sprig

Wash n soak thick phova in just enough water for about 10 mts ... dont add much water as it will become mushy ..see to it that each grain  is separate n soft but not mushy when touched . 

Soak tamarind n jaggery in very little water for about 20 mts , let the jaggery dissolve . squeeze well the tamarind n discard the residue ..keep aside the tamarind extract jaggery water . 

Grind grated coconut , mustard seeds, cumin seeds , dry red chilly n salt to a fine powder without adding water . 

Add the ground masala to the tamarind jaggery water , mix well .. add the soaked phova n mix well again . 

In a pan add oil, splutter mustard seeds, roast urid dhal, groundnuts n curry leaves n pour this over the phova mix ... eat immediately . 

No comments:

Post a Comment