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Gojju Avalakki/ Huli Avalakki/ Tangy Poha

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: karnataka
Servings: 2 serving

Ingredients

  • 1 cup Poha Rice / Flattened
  • 1 tbsp Tamarind paste
  • 2 tsp Jaggery
  • 1 tbsp Sesame seeds
  • 1 tbsp coconut Grated - fresh or frozen
  • a pinch Turmeric
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt

For Tempering:

  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 8 ~ 10 Curry leaves
  • a pinch Asafoetida / Hing
  • 2 tbsp peanuts Roasted

Instructions

  • Combine the tamarind paste, jaggery, salt and sambar powder in a bowl. Mix well until jaggery is completely dissolved.
  • Grind the poha into a coarse sooji/ semolina like texture. Take poha in a strainer or colander and wash under running water. Place the washed poha in a bowl. Poha should still be a little wet and not completely dry.
  • Add the poha to the tamarind mixture and mix well to coat everything evenly. Cover and set aside for 15~20 minutes.
  • In the meantime roast the sesame seeds until lightly browned. Cool and grind to a powder. Set aside.
  • Heat 1tbsp oil in a pan; add urad dal and mustard seeds and once the seeds start to splutter, add the curry leaves, hing and peanuts; cook for 1 minute.
  • Next add the poha and turmeric mix well, cover and cook for 4~5 minutes. Add the sesame seed powder and adjust the salt and jaggery. Mix well and turn off the heat.
  • Add grated coconut and cilantro; serve immediately.

Notes

I served the gojju avalakki with curd poha/ mosaravalakki.
Lets check out what my fellow marathoners have cooked today for BM# 40.
Also linking it to this week's Fabulous Feast# 15 being hosted by Usha and me.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!