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Gojju avalakki
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5 from 1 vote

Gojju avalakki recipe

Popular Karnataka style spicy, tangy and mildly sweet aval upma
Prep Time10 mins
Cook Time20 mins
Resting time15 mins
Total Time45 mins
Course: Breakfast, Breakfast | Dinner
Cuisine: Indian
Keyword: South Indian breakfast recipes
Servings: 2
Author: Jeyashri suresh


  • 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


  • 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.