We use tamarind as a souring agent in huli avalakki/gojjavlakki. I used
buttermilk instead of tamarind and liked the taste. My family likes it
too. So I make it often.
This is one way to use the leftover buttermilk too. If buttermilk is not available, you may use yogurt and add some water to it. If you have some spicy buttermilk(mattha, chaach) leftover, you may use that too.
Spicy buttermilk poha
This spicy buttermilk poha may be served at room temperature, so you can take it for lunch or a picnic too.
How to make spicy buttermilk poha
Main ingredients for spicy buttermilk poha recipe
Ingredients for spicy buttermilk poha for 3-4 servings
Thick or medium poha (aval - beaten, pressed, flattened rice) - 1 1/2 cups
Slightly sour yogurt / curd - 1/2 cup or buttermilk - 1 cup
Salt - 1 teaspoon or to taste.
Sugar - 1/2 teaspoon or according to taste.
Vegetable oil - 2 tablespoons.
Mustard seeds - 1/4th spoon
Cumin seeds - 1/4th spoon
Raw peanuts - 1 tbsp
Curry leaves - 8-10
Green chillies - 2 to 4 according to taste
Ginger - 1/2 tsp, chopped fine or paste
Water - 1 cup or as needed.
Preparation and making buttermilk poha:
Dry grind aval to a find powder. You may sieve it after grinding to make sure that it is ground evenly. I do not usually sieve it. Keep aside.
Take the buttermilk in a large bowl. (If using sour curd, add water to make it into buttermilk).
Add salt, sugar to buttermilk. Stir till salt and sugar dissolve.
the aval powder and mix well. The ground poha will absorb the water immediately. Add a little more water if needed. But not too much. The mixture should be semi dry after soaking.
Keep aside for about 10-15 minutes. Longer is ok.
With your fingers, mix the soaked poha powder. If it has formed into lumps, break them.
a deep pan, heat oil.
Add mustard seeds, cumin seeds to the hot oil.
crackle, add peanuts and fry for a few seconds till you get the fried peanut aroma.
Add green chillies and fry for a few seconds.
Add curry leaves, ginger and fry for a few seconds. Add turmeric powder.
Add the soaked aval powder to the pan on the stove. Mix well and cover with a lid.
Keep covered for 2-3 minutes. Stir in between.
Sprinkle a little water if you find the mixture too dry to your taste.
Cover again and keep for another 2-3 minutes.
Add grated coconut, chopped coriander leaves. Mix well and take off the stove.
Serve for breakfast or a snack.
You may add a teaspoon of ghee in the end along with grated coconut. This enhances the flavor and the taste too.
It is important to break the lumps in poha before adding to the tempering. It becomes difficult to break the lumps later.