Cucumber Poha | Karnataka style Southekayi Avalakki
Cucumber Poha | Karnataka style Southekayi Avalakki | வெள்ளரிக்காய் அவல் | Cucumber Poha
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Cucumber Poha (Southekayi Avalakki) is a light, refreshing Karnataka‑style breakfast made with soaked poha, grated cucumber, coconut, and a crunchy tempering. It’s naturally vegan, needs no grinding, and comes together in under 15 minutes — perfect for busy mornings or a quick evening tiffin.
What is Southekayi Avalakki?
Southekayi Avalakki is a traditional Karnataka recipe where thick poha is soaked, mixed with fresh cucumber and coconut, and finished with a flavorful tempering of dals, nuts, and spices. The grated cucumber keeps the dish moist and refreshing, while the roasted peanuts and dals add crunch. This version is mildly spiced, wholesome, and perfect for breakfast, snack, or even a light lunch. If you enjoy Karnataka‑style recipes, this one is a must‑try.
Why squeeze the cucumber before adding? Removing excess moisture prevents the poha from turning mushy and keeps the texture fluffy.
Can I use thin poha? No — thin poha becomes soggy. Thick aval/poha works best for this recipe.
Why soak poha in hot water? Hot water softens thick poha quickly without making it sticky.
Can I skip coconut? You can, but coconut adds authentic Karnataka flavor and natural sweetness.
Can I add vegetables? Yes — grated carrots, capsicum, or finely chopped beans work well.
Is this recipe vegan? Yes — it uses coconut oil and no dairy.
Can I make this ahead? It tastes best fresh, but you can prep the tempering and grated cucumber in advance.
CAN I SKIP COCONUT?
No, coconut gives the best flavor to the rice. I would highly recommend not skipping it
Ingredients
To Soak
1½ cups thick aval (poha)
Required salt
1½ cups hot water
To Temper
1 tbsp coconut oil
2 tbsp urad dal
1 tsp mustard seeds
2 tbsp chana dal
10–12 cashews
3 green chilies, finely chopped
⅓ cup roasted peanuts
Few curry leaves
1 tsp grated ginger
A pinch of asafoetida
For Cucumber Poha
⅓ cup grated coconut
1 cup grated baby cucumber, juice squeezed out
Required salt
A few coriander leaves
1 tbsp lemon juice
How to make cucumber poha with step-by-step pictures
- ️ Soak aval in hot water with salt for 5–7 minutes. Drain completely and transfer to a wide plate. Fluff gently and keep aside.
- ️ Squeeze out excess water from the grated cucumber. Add the cucumber, grated coconut, and salt (if needed) to the soaked aval. Mix well.
- ️ Heat coconut oil in a wide pan over medium flame.
- ️ Add mustard seeds. Once they splutter, add urad dal, chana dal, and cashews. Roast until golden.
- ️ Add ginger, green chilies, curry leaves, asafoetida, and roasted peanuts. Sauté for a minute.
- ️ Add the cucumber-poha mixture and gently mix until everything is well combined.
- ️ Turn off the stove.
- ️ Finally, add coriander leaves, 1 tbsp grated coconut, and lemon juice. Mix gently
Ingredients
TO SOAK
- 1½ cups thick aval poha
- Required salt
- 1½ cups hot water
TO TEMPER
- 1 tbsp coconut oil
- 2 tbsp urad dal
- 1 tsp mustard seeds
- 2 tbsp chana dal
- 10 –12 cashews
- 3 green chilies finely chopped
- ⅓ cup roasted peanuts
- Few curry leaves
- 1 tsp grated ginger
- A pinch of asafoetida
FOR CUCUMBER POHA
- ⅓ cup grated coconut
- 1 cup grated baby cucumber juice squeezed out
- Required salt
- A few coriander leaves
- 1 tbsp lemon juice
Instructions
- ️ Soak aval in hot water with salt for 5–7 minutes. Drain completely and transfer to a wide plate. Fluff gently and keep aside.
- ️ Squeeze out excess water from the grated cucumber. Add the cucumber, grated coconut, and salt (if needed) to the soaked aval. Mix well.
- ️ Heat coconut oil in a wide pan over medium flame.
- ️ Add mustard seeds. Once they splutter, add urad dal, chana dal, and cashews. Roast until golden.
- ️ Add ginger, green chilies, curry leaves, asafoetida, and roasted peanuts. Sauté for a minute.
- ️ Add the cucumber-poha mixture and gently mix until everything is well combined.
- ️ Turn off the stove.
- ️ Finally, add coriander leaves, 1 tbsp grated coconut, and lemon juice. Mix gently
Video
