Gojjavalakki
Gojjavalakki is a tasty and healthy breakfast option from South India.
Ingredients
- 4 cup medium poha /avalakki
- 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
Instructions
- 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.