• 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.