Prepare time: 25 min Cook: 5 min Serves: 5 Cuisine: south indian
- Poha 2 1/2 cups, thick variety (beaten rice/atukulu/aval)
- Water 2 cups
- Jaggery 1 1/2 tbsps, grated (can reduce or increase according to individual preference)
- Tamarind paste 1 1/2 tbsps
- Rasam powder 2 heaped tsps, home made or store bought
- Salt to taste
- Coriander leaves 2 tbsps, finely chopped
- Fresh coconut 2 tbsps, grated (optional)
- Dry roast and grind to a coarse powder: (Optional)
- Black pepper corns 7-8
- Sesame seeds 1 heaped tablespoon (til/nuvvulu)
- For poppu/tadka/tempering:
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp (split black gram dal/minappa pappu)
- Curry leaves 1 sprig
- Asafoetida large pinch
- Peanuts fistful, roasted
Method for making Gojju Avalakki ~ Tangy Spiced Poha
- Grind the beaten rice or poha coarsely like semolina. Wash the ground beaten rice and drain completely. Keep aside.
- Heat a stainless steel vessel, add 2 cups of water, grated jaggery, tamarind paste, rasam powder and salt to taste. Bring to a boil and simmer till the jaggery is completely dissolved, approx 3-4 mins. Turn off flame and allow it to cool a bit, approx 7-8 mins.
- Sprinkle 1 1/2 cups of the prepared tamarind water over the wet poha, a little at time and toss the contents such that it’s mixed thoroughly with the coarsely ground beaten rice. Sprinkle the remaining tamarind water such that the beaten rice is well coated with it. It should appear like a crumbled mixture.
- Place lid over the beaten rice mixture and allow it to sit for 15 mins. After 15 mins, if you feel that the mixture is too dry, add the remaining tamarind water and toss the contents and allow it to sit for another 15 mins.
- Heat oil in a small pan and once it is hot, add the mustard seeds and allow them to splutter. Add the urad dal and allow it to turn red. Add asafoetida, turmeric powder, roasted peanuts and curry leaves and saute for few seconds.
- Crumble the beaten rice mixture into the tempering and mix thoroughly. Place lid and cook for 4-5 mins. Add the black pepper and sesame seeds powder, adjust salt and add more jaggery if required. Mix well, Turn off flame.
- Remove to a serving bowl and garnish with fresh coconut and fresh coriander leaves.
- You can use a mix of 1 tsp of rasam powder and 1 tsp of sambar powder OR use 2 tsps of sambar powder instead of rasam powder.
- The additon of the ground mix of roasted sesame seeds and pepper corns is optional.
- Peanuts, tamarind and jaggery are essential ingredients for this recipe.
- If you find that the mixture is dry after following Step 6 above, sprinkle some more water and mix. Place lid and cook for a min or two.