Southekayi Avalakki (Cucumber Poha)- South Indian Breakfast
Southekayi Avalakki, which means “Cucumber Poha” in Kannada, is a light and refreshing South Indian breakfast recipe made with poha (beaten rice), fresh grated cucumber, coconut, and a gentle tempering of spices.
I first tasted this dish at a friend’s house during a small weekend gathering. It was served with chai,...
Ingredients
Main Ingredients
- 2cupsmedium poha (beaten rice)
- 1 1/2cupscucumber, grated
- 1/2cupfresh coconut, grated
- 1tspsalt
- 1tspblack pepper powder
- 1/2tspred chilli flakes
- 1tbsplemon juice
Tempering Ingredients
- 2tbspoil
- 1tspblack mustard seeds
- 2dry red chillies
- 1/2tbspchana dal
- 1/2tbspurad dal
- 1/3cuppeanuts
- 1sprigcurry leaves
Nutrition (per serving)
Calories
291.8kcal (14.59%)
Protein
7.6g (15.26%)
Carbs
29.6g (10.77%)
Sugars
1.6g (3.26%)
Healthy Fat
14.3g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
How to make Southekayi Avalakki (Cucumber Poha)- South Indian Breakfast
Preparation
Rinse the poha in a strainer under running water. Let it sit for 5–6 minutes to soften; there is no need to soak.
In a large mixing bowl, add the softened poha, grated cucumber, and grated coconut. Mix gently and set aside.
Tempering and Cooking
Heat oil in a wok or deep pan over medium heat. Add mustard seeds and let them splutter.
Add dry red chillies, chana dal, urad dal, and peanuts. Sauté until golden and aromatic.
Add curry leaves and sauté for a few seconds.
Add the poha mixture to the pan. Sprinkle in the salt, pepper, chilli flakes (if using), and lemon juice.
Mix gently to avoid breaking the poha.
Sprinkle a little water over the mix. Cover and let it steam on low for 2–3 minutes to allow the flavours to blend.
Serve warm or at room temperature. It pairs perfectly with a cup of chai!
Nutrition (per serving)
Nutrition (per serving)
Calories
291.8kcal (14.59%)
Protein
7.6g (15.26%)
Carbs
29.6g (10.77%)
Sugars
1.6g (3.26%)
Healthy Fat
14.3g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Use thin or medium poha for the best texture. Thick poha may turn chewy.
Grated cucumber adds enough moisture, so do not over-soak the poha.
Adjust the chilli flakes or add green chillies for extra heat.
You can garnish with a few chopped coriander leaves or a dash of ghee for a richer taste.
FAQS
Can I use thick poha for this recipe?
It is recommended to use thin or medium poha for the best texture, as thick poha may turn chewy.
Can I peel the cucumber before grating it?
Yes, but keeping the peel adds fibre and nutrients. Peel only if the skin is too thick.
What can I serve with Cucumber Poha?
Cucumber Poha is perfect when served warm or at room temperature, and it pairs well with a cup of chai.
How can I make this dish spicier?
You can adjust the chilli flakes or add green chillies for extra heat.
Is this dish suitable for a vegan diet?
Yes, Cucumber Poha is vegan-friendly as it does not contain any animal products.
Can I add other vegetables to this recipe?
Yes, you can add other vegetables like carrots or peas for added nutrition and flavor.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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