Southekayi avalakki (cucumber flavored rice flakes)

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
Rice Flakes / Poha (medium thickness variety) 4 cups

Green Chillies 2 nos (finely chopped/slit)

Coriander/Cilantro a sprig, finely chopped

Curry Leaves - A few

Mustard seeds 1/2 teaspoon

Urad Dal - 3/4 teaspoons

Channa Dal - 3/4 teaspoons

Turmeric - 1/4 teaspoon

Sugar 1/2 teaspoon

Salt to taste

Hing a pinch

Cooking Oil 2  teaspoons, more to suit your palate

Grated Coconut for garnish - 2 tablespoons

Grated Carrot- 1/4 cup


  • Wash, peel and grate the cucumber. Soak the rice flakes (dry, without washing) in the grated cucumber. This is what lends the dish its flavor.
  • Mix the dry rice flakes and grated cucumber well, so that all the poha is soaked in the grated cucumber.
  • Set aside the poha-grated cucumber mixture for about 10 minutes, to allow the poha to soften. Take care not to soak it for too long or it may become soggy.
  • Bear in mind that the poha will soften further when cooked. Once the poha is soaked, heat oil in a wok, add the mustard seeds and allow to splutter.
  • Add the urad dal, chana dal and the hing. Saute for a minute. Add the curry leaves and green chillies, saute for a few seconds.
  • Now, add the soaked poha, salt and sugar and mix gently. Fry for 3-4 minutes till the raw fragrance of cucumber is gone.
  • Add the grated carrot grated and coconut and fry for a minute. Remove from flame, garnish with finely chopped coriander/cilantro, and serve hot.




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