Gojju Avalakki/ Huli Avalakki/ Tangy Poha

Recipe by Cook's Hideout

Blogging Marathon# 40: Week 3/ Day 2 Theme: Unused BM# 39 posts Dish: Gojju Avalakki I was very confident that I had this week covered and wasn't even worried about it until a few days ago. I thought I had lot of posts in the drafts but I didn't realize that I used most of them up for CCChallenge (this and this in particular). So I looked through the papers where I jotted down my list of states and dishes to make for BM# 39.

Ingredients

• 1 cup Poha Rice (/ Flattened)
• 1 tbsp tamarind (paste)
• 2 tsp Jaggery
• 1 tsp roasted chickpeas (Sambar powder - home made or store bought)
• 1 tbsp sesame seeds
• 1 tbsp Coconut (Grated - fresh or frozen)
• a pinch turmeric
• 2 tbsps cilantro (- finely chopped)
• to taste Salt
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 8 ~ 10 Curry leaves
• a pinch Asafoetida (/ Hing)
• 2 tbsp Peanuts (Roasted)

Method

1. Combine the tamarind paste, jaggery, salt and sambar powder in a bowl. Mix well until jaggery is completely dissolved.
2. Grind the poha into a coarse sooji/ semolina like texture. Take poha in a strainer or colander and wash under running water. Place the washed poha in a bowl. Poha should still be a little wet and not completely dry.
3. Add the poha to the tamarind mixture and mix well to coat everything evenly. Cover and set aside for 15~20 minutes.
4. In the meantime roast the sesame seeds until lightly browned. Cool and grind to a powder. Set aside.
5. Heat 1tbsp oil in a pan; add urad dal and mustard seeds and once the seeds start to splutter, add the curry leaves, hing and peanuts; cook for 1 minute.
6. Next add the poha and turmeric mix well, cover and cook for 4~5 minutes. Add the sesame seed powder and adjust the salt and jaggery. Mix well and turn off the heat.
7. Add grated coconut and cilantro; serve immediately.

View the recipe instructions at Cook's Hideout