Gojjuavalakki or Gojju Avalakki is a staple food in South India. It is tangy and also called as Huli Avalakki. Huli is the regional word meaning sour. It is not only sour, but I can say tangy.
Beaten rice popularly known as “avalakki ” in karnataka and “poha ” in maharashtra is one of the staple food of the Kannadigas. They relish eating in any form, just as a chivda with tea or for breakfast. Here is one such recipe which many of you can relate.
gojjavalakki
The ingredients needed are :
- 4 cup beaten rice
- 300 ml tamarind pulp
- a lemon size ball of jaggery
- 2 tablespoon oil
- 1/2 teaspoon mustard seeds
- a pinch of asafoetida
- 1/4 teaspoon turmeric powder
- 2 tablespoon groundnuts
- 1/2 teaspoon bengal gram
- 1/2 teaspoon urad dal
- 6 cashew nuts broken into pieces
- a few curry leaves
- salt to taste
- 1 teaspoon chilli powder
- 2 teaspoon rasam powder
- coriander for garnishing
Method :
- Take the beaten rice , immerse in water for a second and drain the water.
- Take the tamarind pulp, jaggery, salt, chilli powder and rasam powder and boil in a pan. It should be of a moderately thick consistency.
- Take oil in a large pan and make the seasoning. Add the mustard seeds, and as they crackle add asafoetida, turmeric powder, bengal gram urad dal, groundnuts, cashew nut pieces and curry leaves . Leave aside for a minute.
- As the colour changes, add the pulp to it and mix well. Now add the washed beaten rice to it and mix well. Keep on a low flame for sometime. Garnish with coriander.
Take a tip :
- The taste of gojju avalakki is a blend of sour, sweet and spicy, hence it can be described as khatta meetha.
- One needs to let the ground nuts cook for some time in the oil. Otherwise, it does not taste good.
- One can add onions to it, when the seasoning is done, saute and prepare in the same way. But, this is also equally good.
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gojjavalakki
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Gojjavalakki
Gojjavalakki is a tasty and healthy breakfast option from South India.
Ingredients
Method
- Take the poha or avalakki and wash it in water. Let the impurities be drained. Then, immerse in water for a second and drain the water.
- Take the tamarind pulp, jaggery, salt, chilli powder and rasam powder and boil in a pan. It should be of a moderately thick consistency.
- Take oil in a large pan and make the seasoning. Add the mustard seeds, and as they crackle add asafoetida, turmeric powder, bengal gram urad dal, groundnuts, cashew nut pieces and curry leaves . Leave aside for a minute.
- As the colour changes, add the pulp to it and mix well. Now add the washed beaten rice to it and mix well. Keep on a low flame for sometime. Garnish with coriander.
Notes
Tamarind pulp can be extracted by soaking the tamarind in water for fifteen minutes. It is squeezed well and then extracted. It is moderately thick in consistency.
The taste of gojju avalakki is a blend of sour, sweet and spicy, hence it can be described as khatta meetha.
One needs to let the ground nuts cook for some time in the oil. Otherwise, it does not taste good.
One can add onions to it, when the seasoning is done, saute and prepare in the same way. But, this is also equally good.
The taste of gojju avalakki is a blend of sour, sweet and spicy, hence it can be described as khatta meetha.
One needs to let the ground nuts cook for some time in the oil. Otherwise, it does not taste good.
One can add onions to it, when the seasoning is done, saute and prepare in the same way. But, this is also equally good.
Wow gojju avalakki sounds delicious! I have only made lemon poha, this tamarind poha sounds super tempting! Will definitely try this for our weekend breakfast!
Gojjavalakki remains a fav at home with all of us loving this. I make this very often for a quick snack for teatime
Gojjavalakki Is a hit favourite at my place . It is so quick and easy to whip up . We pack when we travel as well . It is a life saver when it’s difficult to find vegetarian food .
I was eager on finding out a varied way of making poha – my wish is granted! we always make Kanda Poha. My family will be happy to try out this interesting khatta meetha version.
I am making it today! We will love Gojjuavalakki for tea. It been ages since I made this delicious snack.
Gojjuavlakki is an eternal favorite at home . I can eat it all day ..
I make poha often but the usual one with onion. This huli avalakki is an interesting and different recipe. Eager to try out soon.
My husband finally had his tastebuds satisfied ith this huli avalakki recipe. So yum.