Wednesday, 30 September 2009

Gojju Avalakki or Huli Avalakki

Gojju Avalakki is an authentic recipe from Karanatka. Avalakki means poha or the beaten rice. During the Navarathri season this will definitely be a prasadam on any one of the 9 days at the temple. The ones made in the temple will have a divine taste :) . This tangy, sweet dish made of Poha is one of my all time favorites. It is a simple dish and can be made for breakfast or as a snack. This is made from either the thick or medium variety of poha. The paper thin variety cannot be used as it will turn mushy.

Here is the recipe.

Coarsely powdered poha (Thick variety) - 1 cup

Tamarind - 1 lemon sized
Rasam powder - 2 tsp
Jaggery - 1 tbsp
Asafoetida/ Hing - 1/2 tsp
Water - 1 1/2 cup
Groundnuts - 2 tsp
Mustard - 1 tsp
Channa dal/ Chick peas lentil - 1 tsp
Curry leaves - 6-7
Oil - 1 tbsp
Red chilli (broken into small pieces) - 1
Black sesame - 1 tsp
(I have used white sesame because I did not have black sesame.)
Dry coconut (grated) / Kobbari - 2 tbsp

Soak tamarind in water and extract the pulp.
Take this in a mixing bowl and add the remaining water.
Add rasam powder, hing, salt, turmeric and jaggery (powdered) and mix well.

To this add the coarsely powdered poha and leave it for 15-20 mins.
Do not add too much water as the poha will become mushy. The poha should be separate and remain in crumbles.

In a seasoning wok, add oil. When it gets hot add groundnuts and fry for some time. Then add channa dal and red chilli. When it turns almost brown add mustard. When the mustard splutters add curry leaves.
Pour this seasoning to the poha mixture.
Fry sesame seeds and powder them.
Add this along with dry coconut and mix well.
Serve along with yougurt.

Preparation: About 45 mins (including the soaking time)
Serves: 2 people


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