By Akshara
March 25, 2026
Cucumber avalakki is a traditional dish from Karnataka, often prepared as a quick breakfast or tiffin using flattened rice. While some versions are completely raw, many home-style recipes include a light tempering that adds crunch and depth. The combination of soft poha, fresh cucumber and tempered spices creates a dish that is light, easy to digest and well-suited for warm weather.
1 cup thick poha (avalakki) 1 medium cucumber, grated 2 tablespoons grated coconut 2 tablespoons peanuts 1–2 green chillies, finely chopped 1 teaspoon grated ginger 1 teaspoon mustard seeds 1 teaspoon chana dal 1 teaspoon urad dal A pinch of hing Curry leaves Salt 1–2 tablespoons oil Lemon juice optional
Rinse poha lightly under running water and let it sit for 5–7 minutes until softened, then fluff gently.
Grate cucumber and squeeze out excess water thoroughly to prevent sogginess.
Heat oil, roast peanuts until crisp and set aside, then in the same pan add mustard seeds, chana dal and urad dal until golden.
Add hing, curry leaves, green chillies and ginger, sautéing briefly until aromatic.
Add poha and salt, mix gently on low heat, then fold in the squeezed cucumber.
Finish with peanuts, grated coconut and a squeeze of lemon juice, then serve immediately.