I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.
This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.
Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.
Gojju avalakki recipe
Karnataka style gojju avalakki recipe
Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
To mix in poha
- Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha)
- Tamarind - Big gooseberry size
- Karnataka style Rasam powder or sambar powder - 1 tbsp
- Turmeric powder - 1/2 tsp
- Jaggery – 2 tsp (powdered)
- Salt - as needed
- Water - as needed
- Grated coconut - 1/4 cup ( to garnish)
To temper
- Cooking oil - 1.5 tbsp
- Mustard seeds - 1 tsp
- Urad dal - 2 tsp
- Chana dal - 1 tbsp
- Peanut - 2 tbsp
- Curry leaves - Few
- Asafetida / Hing - 1/4 tsp
- Red chilli – 1 or 2 ( pinched into 2)
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HOW TO MAKE GOJJU AVALAKKI
- Wash the poha once or twice in water. Drain completely.
- Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
- Mix well and set aside for 5 minutes.
- In the mean time, heat oil in a kadai. Roast peanuts.
- Splutter mustard seeds, urad dal, chana dal and roast well.
- Add curry leaves, pinched red chilli and hing. Saute quickly.
- Now add the soaked gojju avalakki mixture and mix gently.
- Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
- Switch off the flame and garnish with grated coconut. Serve hot !
METHOD - STEP BY STEP PICTURES
- Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step.
- Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.
- Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.
 - In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter.
- Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute.
- Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.
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Note
- Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy.
- You can use Karnataka style rasam powder or sambar powder in this recipe.
- For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.
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Try this easy, instant Karnataka special gojju avalakki and enjoy !
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