Breakfast Menu The Honest Herbivore

Kacchha Avalakki/Poha


Kacchha Avalakki / Poha

Kacchha Avalakki / Poha, nylon poha, mixed with raw chopped tomato-onion-grated coconut-coriander leaves, roasted peanut, with a mustard tempering.
Prep Time10 mins
Cook Time5 mins
Course: Breakfast
Cuisine: Uttara Karnataka
Keyword: Breakfast, Chaats
Servings: 6
Author: Chaya


  • 4 cups Nylon Poha
  • 1/3+1/3 cup Peanut
  • 10-12 Cashew
  • 2 big Onion chopped
  • 2 big Tomato chopped
  • 1/3 cup Coriander Leaves chopped
  • 1/2 cup Coconut Grated
  • 1/4 cup Oil
  • 2 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 3-4 Green Chilly chopped
  • 4-5 strings Curry Leaves
  • 1 tsp Salt
  • 1/2 tsp Asafoetida /Hing
  • 2-3 tbsp Coconut Water / Plain water
  • 1/4 cup Nylon Sev
  • 1/2 Lemon


Peanut Powder :

  • In a kadai add 1/3 cup peanut, roast it, let it cool down.
  • Add this to a mixing jar, make a fine powder.

Poha mixture :

  • In a vessel add poha, salt, sugar, peanut powder, mix gently.
  • Now add chopped onion, chopped tomato, chopped coriander leaves, grated coconut, mix gently.
  • Add lemon juice, coconut water.
  • Mix, close the lid and rest it for 5 mins.

Fried Peanut :

  • In a kadai add oil, add 1/3 cup of peanut. Fry till golden brown, keep aside.

Fried Cashew :

  • Now to the left over oil add cashew, fry till light brown, keep aside.

Tempering :

  • To the left over oil, add mustard seed, cumin seeds, asafoetida, chopped green chilly, curry leaves, saute.

Preparation :

  • To the prepared poha mixture, add fried cashew, fried peanut, tempering.
  • Mix gently.

Serving :

  • Garnish with chopped onion, grated coconut, chopped coriander leaves, sprinkle some nylon sev.
  • Kacchha Avalakki / Poha is ready to have.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating