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
medium poha (beaten rice)2cups
cucumber, grated1 1/2cups
fresh coconut, grated1/2cup
salt1tsp
black pepper powder1tsp
red chilli flakes1/2tsp
lemon juice1tbsp
Tempering Ingredients
oil2tbsp
black mustard seeds1tsp
dry red chillies2
chana dal1/2tbsp
urad dal1/2tbsp
peanuts1/3cup
curry leaves1sprig
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
- Step 1
Rinse the poha in a strainer under running water. Let it sit for 5–6 minutes to soften; there is no need to soak.
- Step 2
In a large mixing bowl, add the softened poha, grated cucumber, and grated coconut. Mix gently and set aside.
Tempering and Cooking
- Step 1
Heat oil in a wok or deep pan over medium heat. Add mustard seeds and let them splutter.
- Step 2
Add dry red chillies, chana dal, urad dal, and peanuts. Sauté until golden and aromatic.
- Step 3
Add curry leaves and sauté for a few seconds.
- Step 4
Add the poha mixture to the pan. Sprinkle in the salt, pepper, chilli flakes (if using), and lemon juice.
- Step 5
Mix gently to avoid breaking the poha.
- Step 6
Sprinkle a little water over the mix. Cover and let it steam on low for 2–3 minutes to allow the flavours to blend.
- Step 7
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
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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