avalakki

Avalakki, also called aval or poha, refers to flattened rice and to dishes made from it. It is a staple in Indian cuisine, particularly in Karnataka, where the dish is known as avalakki, and in other regions where the term poha or aval is used. Flattened rice is produced by parboiling rice, drying it, and then flattening into thin or thick flakes, which are sold as loose grains.

Preparation and variants vary by thickness. The flakes are rinsed and usually soaked briefly to soften, with soaking time depending on whether the poha is thin or thick. A typical savory preparation uses oil or ghee for tempering with mustard seeds, cumin, curry leaves, green chilies, and peanuts, often along with onion and turmeric. Potatoes, peas, and other vegetables are common additions. Salt is added to taste, and lemon juice or tamarind provides a tangy note. Garnishes may include grated coconut and chopped coriander.

Regional preparations include avalakki chitranna, a lemon-flavored rice dish from Karnataka that combines softened avalakki with lemon juice, turmeric, peanuts, and curry leaves. Another popular form is avalakki upma, a savory, porridge-like dish. Sweet versions exist as well, prepared with jaggery or sugar and coconut.

Storage and nutrition: Flattened rice is gluten-free and rich in carbohydrates, and it stores well in a cool, dry place. Avalakki is typically served hot or at room temperature and may accompany yogurt, chutney, or pickles.