Special Gojju Avalakki or Tangy spiced poha

Special Gojju Avalakki or Tangy spiced poha

Gojju Avalakki or Tangy spiced poha is an easy breakfast or teatime recipe from Karnataka cuisine. It is popular by another name called ‘Huli Avalakki’. Beaten rice or poha is an important ingredient in making this traditional vegetarian dish. Sweet and sour taste of tamarind, combines well with the sweet jaggery flavour induced with the addition of grated jaggery. The presence of black peppercorns and rasam powder gives away a spicy flavour. Urad dal and roasted peanuts are used for an increased nutty flavour.  On an average, one would take about 25 minutes for making this dish. Take a look at the list of ingredients and the preparation of Gojju Avalakki.

List of ingredients used for Gojju Avalakki or Tangy spiced poha

• 2 cups of Water
• 2½ cups of beaten Rice / Aval / poha / Atukulu
• 1½ tablespoons of Jaggery (quantity can be varied as per the taste of the user)
• 1½ tablespoons of Tamarind paste
• 2 teaspoons of Rasam powder
• 2 tablespoons of freshly grated Coconut
• 2 tablespoons of finely chopped Coriander leaves
• Salt for the taste

Ingredients for grinding

• 1 tablespoon of Sesame seeds
• 7-8 Black peppercorns

For tempering

• 1 tablespoon of Oil
• 1 teaspoon of Mustard seeds
• A sprig of Curry leaves
• 1 teaspoon of Urad dal / minapa pappu / split black gram dal / Uzhunnu
• A large pinch of Asafoetida / Kayam
• Handful of roasted Peanuts

Top quality coriander powder, turmeric powder, red chilli powder, nuts varieties are available on natureloc.com

Preparation of Gojju Avalakki or Tangy spiced poha

• Grind the beaten rice or poha to form a coarse mixture.
• Wash the grounded poha in clean water. Drain it and keep it aside.
• Heat some water (2 cups) in a pan and add the grated jaggery, rasam powder, tamarind paste and some salt for the taste.
• Heat it to a boil and simmer it till the jaggery gets fully melted in water.
• Switch off the flame and wait for it cool (approximately 8-9 minutes), we would get the tamarind water.
• Now, sprinkle 1½ cups of tamarind water over the coarsely grounded beaten rice or poha, little by little add the tamarind water and mix it thoroughly with the beaten rice.
• Cover the vessel with a lid and keep it aside for 15 minutes. If the mixture becomes too dry, add the remaining tamarind water and keep it aside for another 15 minutes.
• Heat some oil in a pan and add the mustard seeds. Once it splutters, add the Urad dal.
• When it attains a red texture, add the asafoetida, turmeric powder, roasted peanuts and the curry leaves. Saute it for some time.
• Add the beaten rice mixture into the prepared tempering and mix it well.
• Cover the pan with the lid and cook it for 5 minutes, now add the powdered mixture of black pepper and sesame seeds.
• Check for salt, add it as per your requirement. Also, do the same with the jaggery.
• Once again, mix the ingredients and switch off the flame.
• Transfer it to a serving plate and garnish it with coriander leaves and the coconut pieces.