GOJJAVALAKKI / HULI AVALAKKI
Tangy , spicy ,slightly sweetish flavorful crushed poha
Ingredients
- 250 grams Thick Poha / Beaten Rice / Avalakki, thick variety must
- 2 tsp Rasam Powder
- Small lemon size Tamarind, (soak in little warm water,squeeze and extract juice)
- 1-2 tbsp Jaggery
- Salt to taste
Spl magic masala
- 1 tsp Blackgram / Urad dal
- 1 tsp Bengal Gram/ Channa Dal
- 7 - 8 nos Pepper
- 1 - 2 tsp Black sesame / Til
For Tempering
- 1 tsp Mustard
- 1/2 tsp Blackgram / urad dal
- 1/2 tsp Bengal Gram / Channa Dal
- few Groundnut, as much as you like
- a pinch Asafoetida/ hing
- a pinch Turmeric
- few Curry Leaves
- Grated dry coconut / kopra, Garnish
Instructions
- Coarsely powder the flattened rice in a blender for not more than 30 secs
- Take small amounts of beaten rice and coarsely powder it by pulsing in a mixer a couple of times, Make sure you don't powder it finely.It should be like the Rava consistency.
- Next,to the coarsely ground poha add tamarind paste,salt, rasam powder, jaggery. Add water and mix well.At this point the poha should be little watery
- Keep aside for 15-20 mins.The poha will soak up all the water and would have pluffed up.
- Meanwhile, roast by adding few drops of oil the chana dal,urad dal,pepper and sesame seeds till it gives out nice aroma.Cool ,powder and set aside.
- Prepare the tempering.Heat oil in a pan .When the oil is hot enough,add mustard seeds,peanuts,urad dal, channa dal,haldi,hing.When they splutter add curry leaves ,switch off and pour the tempering to poha.Add the dal-pepper-sesame powder to the seasoned poha and mix well.
- Add grated dry coconut, mix well.
- Serve as such or with curds. Personally, to suit my taste-buds I love to have this with thick curd because of its sweet-sour-spicy flavor.