Gojju Avallakki | Huli Avalakki with step by step photos and video. Instant Gojju Avalakki is something which reminds me of my childhood.As a kid ,I used to love this a lot as it was not prepared at my home 🙁 , I always used to go to temple with the expectations of getting this Gojju Avalakki ,as Prasada 🙂 🙂 . I had a neighbour ,who used to prepare Gojju Avalakki as prasad during Janmashtami ,that taste of Gojju Avalakki still lingers on my tongue.
This is No Onion ,No Garlic recipe .There are 2 methods of doing Gojju Avalakki ,one is using Puliyogare mix and the other one is by using Tamarind juice and rasam powder or Sambar Powder.I do it the second way, as it is easy and tastes very delicious.
This recipe is shared from my neighbour , Girija Aunty to my Mom , 30 years before and till date We all at home follow the same recipe ,without any changes and every time I enjoy eating this. I'm feeling Nostalgic ......., while writing this .
Every month I fast on Shasti ,i.e,6th day after amavasya/new moon day and on those days ,after performing pooja ,Green Gram Usal , Black and White Chickpea Usal , Gojju Avalakki ,Sihi Avalakki , Sabudana vada , Sabudana Khichdi and Banana Rasayana are what we generally eat .
Recipe Card For Gojju Avalakki |Spicy Tangy Poha
Instant Gojju Avalakki Recipe | Sour Poha Recipe
- 2 Cups Thick Beaten Rice / Thick Poha
- 1 ⅓ Cup Water
- 3 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ⅛ teaspoon Asafoetida
- 2 sprigs Curry Leaves
- 2 tablespoon Groundnuts /peanuts
- 1 teaspoon Channa Dal
- 1 teaspoon Urad Dal
- 2 teaspoon Jaggery Powder
- 2 Dry Red Chillies ,broken
- 1.5 tablespoon Rasam Powder or Sambar Powder
- 2 - 3 tablespoon Grated Dry Coconut
- 1 teaspoon White Sesame Seeds - Optional
- 1 ½ teaspoon Salt or as required
- Soak tamarind in warm water for 15 minutes.
- Dry roast poha(beaten rice) for 2 minutes and powder to coarse,using dry mixer jar in pulse mode for not more than 5 seconds repeat twice so that poha should be corse and should look similar to dalia (Broken Wheat).
- After 15 minutes, Extract the tamarind juice,discard the residue .
- In Tamarind juice , add rasam / sambar powder,hing,jaggery and 1 teaspoon salt and stir it well.
- Now add this mixture to poha and keep it aside for 10 minutes so that poha absorbs all the water completely and looks dry.
- Heat oil in a pan , add mustard seeds ,peanuts,urad dal, channa dal, curry leaves and dry red chillies ( broken into pieces).
- Once chillies starts changing colour ,add soaked poha ,mix it well and cook for 4-5 minutes stirring occasionally.
- Taste and adjust salt ,if required . Add grated dry coconut (You can even add powder dry coconut along with 1 teaspoon of dry roasted white sesame seeds ) and mix well.
- Serve Gojju Avalakki hot /warm or cold.
- Only Thick Quality Poha Works well for this Recipe.
- Be careful in adding water ,measure the ratio of water and add. If poha is very thick ,it may take up to 1 ⅓ cups of water or else poha to water ratio will be 2 :1 .
- If you add less water , it will be very dry to eat , if you add more water it becomes soggy . So add water carefully ,as it depends on the quality of poha you use.
Step By Step Directions on making of Instant Gojju Avalakki :
Soak tamarind in warm water for 30 minutes.
Dry roast poha(beaten rice) for 2 minutes and powder to coarse. Use dry mixer jar in pulse mode for not more than 5 seconds repeat twice so that poha should be coarse and should look similar to dalia (Broken Wheat).
Extract the tamarind juice,discard the residue.In Tamarind juice , add rasam powder or sambar powder,hing, jaggery and 1 teaspoon salt and stir it well.
Now add this mixture to poha and keep it aside for 10 minutes so that poha absorbs all the water completely and looks dry.
Now take a pan add oil once its hot add mustard seeds ,peanuts,urad dal, channa dal, curry leaves and red chillies.
Add soaked poha ,mix it well and cook for 4-5 minutes stirring occasionally. Finally add grated cobra. (You can even grind it into powder along with 1 teaspoon of white sesame seeds and you can add).
Serve Gojju Avalakki hot or warm. It tastes too good ,however you eat 🙂