Recipe by

Visit website

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.


2 serving

Total time

30 minutes




  • 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)


  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.
  8. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now