Soak tamarind in warm water for 15 minutes.
Meanwhile , dry roast poha (beaten rice) for 2 minutes and powder to coarse with help of a mixer jar . Pulse it twice for not more than 5 seconds to get coarse powder , it should look similar to dalia (Broken Wheat).
After 15 minutes, squeeze tamarind pulp to extract juice . Discard the fibres and residue from tamarind.
In to tamarind juice , add rasam / sambar powder, hing, jaggery and 1 teaspoon salt and stir it well.
For this tamarind – spice mixture , add powdered poha and mix well.
Cover and keep it aside for 10 minutes so that poha absorbs all the water completely and looks dry.
Now heat oil in a pan , add mustard seeds ,peanuts, urad dal, chana dal, curry leaves and dry red chillies ( broken into pieces).
Once chillies start to change , add soaked poha .
Mix it well and cover lid and cook for 4-5 minutes.
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 . You can eat it on itself but can also be served with coconut chutney .