Gojju avalakki recipe – Karnataka style puli aval recipe – Poha upma recipe – A spicy, tangy, and little sweetish no onion no garlic poha recipe – Gojju avalakki recipe with full video and step by step pictures.
We make different varieties of upma using poha | aval | rice flakes. I have posted many recipes using aval in Jeyashris kitchen. We make puli aval, mor aval, or milagu aval in Tamilnadu. I have heard about this Karnataka version of Gojju avalakki but never tasted or tried it. It is slightly a unique recipe. We add rasam powder or puliyogare podi to this poha upma. I recently got this from my friend Archana here in Hongkong. She explained to me the details of this recipe and the variations of this across Karnataka.
We all loved this when I made this for Breakfast yesterday. This remains very soft even after an hour of making. Always use thick poha for making this Gojju avalakki. Since we soak the poha mixture in tamarind water, thin poha will become soggy. This can be served with curd or papad.
Check out my collection of aval recipes . Also check out other popular breakfast recipes
Gojju avalakki recipe
Gojju avalakki recipe
Ingredients
- 1 cup thick poha | aval
- ½ cup thick tamarind extract
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- Few curry leaves
- 3 tbsp peanuts
- 1 tsp jaggery
- Salt as needed
- ½ tsp turmeric powder
- Asafoetida a pinch
- 1 tbsp kopra | dry coconut
For the rasam powder
- 2 tsp dhaniya | coriander seeds
- 1 tsp cumin seeds
- 1 tsp pepper
- ¼ tsp venthayam | fenugreek seeds
- Few curry leaves
- ½ tsp oil
- 4 byadige chilis
Instructions
- Soak lemon-sized tamarind in ½ cup hot water and make a thick extract.
- Add 1 tsp of jaggery powder to it and mix well.
- Keep it aside.
First let’s make the rasam powder
- In a pan add ½ tsp oil and add the dhaniya, peppercorns, methi seeds, cumin seeds, red chili, and curry leaves.
- Roast till the dhaniya changes to a golden brown.
- Roast in medium flame and ensure not to burnt it.
- Cool this and grind this into a powder. Even if it is slightly coarse it is fine.
- Pulse the poha in a mixie. Let this be a coarse one.
- Wash it and transfer it to a bowl.
- Add salt, turmeric powder, asafoetida, and 2-3 tsp of rasam powder.
- I added 2 tsp and later felt it is less spicy.
- Add the tamarind extract mixed with jaggery to the poha.
- Mix everything well.
- Cover and keep aside for 15 minutes.
- After 15 minutes, open and fluff it nicely.
- In a pan add oil. Do not use sesame oil as to how we use it for puli aval.
- Either normal cooking oil or peanut oil is preferred for this Gojju avalakki.
- Add mustard seeds, urad dal, chana dal, peanuts, and curry leaves.
- Once the dal turns golden brown, add the fluffed poha mixture.
- Mix well, cover, and cook for 2-3 minutes.
- Gojju avalakki is ready.
- Sprinkle dry coconut| kopra on the top.
- If you don’t have kopra, you can add fresh coconut too.
- You can serve this curd or papad.
Notes
2. You can also store-bought puliyogare powder instead of rasam powder.
- Soak lemon-sized tamarind in ½ cup hot water and make a thick extract.
- Add 1 tsp of jaggery powder to it and mix well.
- Keep it aside.
- First let’s make the rasam powder
- In a pan add ½ tsp oil and add the dhaniya, pepper corns, cumin seeds, red chili and curry leaves.
- Roast till the dhaniya changes to golden brown.
- Roast in medium flame and ensure not to burnt it.
- Cool this and grind this into a powder. Even if it is slightly coarse it is fine.
- Pulse the poha in a mixie. Let this be a coarse one.
- Wash it and transfer it to a bowl.
- Add salt, turmeric powder, asafoetida, and 2-3 tsp of rasam powder.
- I added 2 tsp and later felt it is less spicy.
- Add the tamarind extract mixed with jaggery to the poha.
- Mix everything well.
- Cover and keep aside for 15 minutes.
- After 15 minutes, open and fluff it nicely.
- In a pan add oil. Do not use sesame oil as to how we use it for puli aval.
- Either normal cooking oil or peanut oil is preferred for this Gojju avalakki.
- Add mustard seeds, urad dal, chana dal, peanuts, and curry leaves.
- Once the dal turns golden brown, add the fluffed poha mixture.
- Mix well, cover, and cook for 2-3 minutes.
- This gives extra softness to the gojju avalakki.
- Gojju avalakki is ready.
- Sprinkle dry coconut| kopra on the top.
- If you don’t have kopra, you can add fresh coconut too.
- You can serve this curd or papad.
- You can also store bought puliyogare powder instead of rasam powder.
- Always use thick poha for this gojju avalakki, else it will become mushy.
