🥒 Sautekai Avalakki (Cucumber Poha)

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A light, mildly spiced Karnataka-style avalakki made with fresh cucumber and coconut, finished with a simple tempering.



📝 Ingredients

  • 2 cups thick Avalakki (Poha / Beaten rice)

  • 1 medium cucumber, finely grated

  • ¼ cup fresh grated coconut

  • Salt to taste

For Tempering:

  • 2 tbsp oil

  • 1 tsp mustard seeds

  • 1 tbsp urad dal

  • 1 tbsp chana dal

  • 2 tbsp peanuts

  • 1–2 green chilies, finely chopped

  • 1 tsp grated ginger

  • Few curry leaves

  • 2 tbsp chopped coriander leaves (for garnish)

👩‍🍳 Method

Step 1: Prepare the Avalakki

  1. Take avalakki in a bowl.

  2. Rinse quickly in water and immediately drain.

  3. Gently squeeze out excess water.

  4. Keep aside.



Step 2: Mix the Fresh Ingredients

  1. Add grated cucumber to the softened avalakki.

  2. Add grated coconut and salt.


  3. Mix gently and keep aside.



Step 3: Prepare the Tempering

  1. Heat oil in a pan.

  2. Add mustard seeds and allow them to splutter.

  3. Add urad dal, chana dal, and peanuts. Fry until golden.


  4. Add curry leaves, green chilies, and grated ginger.


  5. Sauté until aromatic.

Step 4: Combine & Sauté

  1. Add the avalakki–cucumber mixture to the pan.


  2. Mix gently.

  3. Sauté on low flame for 2–3 minutes until everything blends well. Do not overcook.


Step 5: Garnish & Serve

  1. Turn off the flame.

  2. Garnish with chopped coriander leaves.


  3. Serve warm.




🌿 Notes

  • Use thick avalakki for best texture.

  • Do not soak too long — it will become mushy.

  • This dish is soft, mildly crunchy from peanuts, and very refreshing because of cucumber.

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