Clean and Wash the flattened rice thoroughly and drain the water. Keep it aside .
Take a wide pan or kadai . Prepare the tempering . Add oil . Once hot add mustard seeds, Urad dal , channa dal and peanuts . Saute 2-3 mins , let peanuts and dal turn golden and crisp .
When they are crisp , keep them aside to add to poha towards the end. This helps in retaining the crunchiness.
Keep the kadai , back to flame. Add hing , turmeric, curry leaves , red chilli and green chilli . Saute for 1-2 mins .
Squeeze the soaked tamarind nicely and add tangy water to the kadai .To the leftover tamarind ,add water again , squeeze and add tamarind water.next add salt to taste , jaggery , rasam powder, 1/2 cup water. Give a mix .
Simmer the flame and let the mix boil well to attain a pulpy semi thick consistency . This may take 3-5 minutes . let the raw smell of tamarind go and gojju thicken a bit
The gojju should be higher on spiciness , tanginess , sweetness .. after mixing with poha it will be alright
Add washed poha and combine everything well . Mix well so that poha gets coated with the masala well .if any lumps in poha , break them
Gently pat it to level it in the kadai, sprinkle little water and cook covered in low flame for 3-4 minutes. Taste test .
Add tempering kept aside and coconut . Give a final mix
That's it Huli Avalakki / Puli Aval / tamarind poha is ready to serve . Relish it hot / warm . I like to sprinkle little sugar on top of it and eat it with little fresh curds on side.