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Gojju avalakki recipe
Popular Karnataka style spicy, tangy and mildly sweet aval upma
Breakfast, Breakfast | Dinner
South Indian breakfast recipes
thick poha | aval
thick tamarind extract
Few curry leaves
Salt as needed
Asafoetida a pinch
kopra | dry coconut
For the rasam powder
dhaniya | coriander seeds
venthayam | fenugreek seeds
Few curry leaves
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.
1. Always use thick poha for this gojju avalakki, else it will become mushy.
2. You can also store-bought puliyogare powder instead of rasam powder.