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The rainy season is in full-swing now. There is a healthy snack that you desperately need to replace with your usual fritters. Try Karnataka’s favourite Kuttavalakki. It refers to two different words, i.e., ‘kuttida’, which means ‘pounded powder’, and ‘avallak’, meaning rice or poha. It is getting a clearer notion to know about this kannad recipe that is made up of Poha pounded powder meal.
There is no doubt that poha is a perfect meal to add to your breakfast. And there are so many benefits of poha. It is said that if you want a healthy and light meal, then prepare Poha without any second thought because you can make Poha with so many veggies. Along with that, poha also contains so many good sources of nutrients in terms of iron, carbohydrates, fibre, and so on.
When we live in cultural diversity but still get one thing that makes us feel at home, that is food. In India, there are a plethora of recipes to make one dish, so you can get poha in every state style, but Kuttavalakki can make you feel a sense of comfort and give you a nostalgic vibe. This breakfast meal is available at every Karnataka railway station. There is also a cute fact that is connected to this food that children crave this dish a lot.
Kuttavalakki
If we dig a little bit, you will find that Maharashtra is the state where poha first originated. The traditional dish has become very popular among the population. Poha was also mentioned in the Mahabharata. Sudama evinced this when he offered humble food to his childhood friend Krishna.
Here’s the recipe for Kuttavalakki
Ingredients:
1. 2 cups thick rice flakes
2. 2 tsp cumin seeds
3. 2 tsp coriander seeds
4. 2 tsp jaggery
5. Small tamarind
6. ¼ tsp asafoetida
7. 1 tsp salt
For tempering:
1. 2 tbsp oil
2. ¼ cup peanuts
3. 2 tbsp roasted gram
4. 2 red chillies
5. 6-7 curry leaves
6. ¼ tsp turmeric powder
7. ½ tsp red chilli powder
Method:
1. Combine the red chilies, coriander seeds, cumin seeds, salt, and dry coconut in a blender. Make a coarse powder out of it.
2. Add avalakki (poha), tamarind, and jaggery in a mixer. Grind it into a coarse powder. Set it aside.
3. In a separate pan, heat the oil. Put together mustard seeds, urad dal, and peanuts in a mixing bowl. Fry until the oil begins to warble.
4. Add sliced dry coconut, roasted gram, and curry leaves. Roast them for a while.
5. Add turmeric powder and asafoetida. Give it a quick stir.
6. Then, add the ground avalakki and spices.
7. Fry it for a minute on low heat. Serve it as snacks or eat it with curd for breakfast.
