How to make Gojju Avalakki for festivals? ( IN KANNADA). Friends, this is what we will see today.
Gojju means a thick hot and sour spicy curry, in which Avalakki-means flattened or beaten rice or Poha is soaked in broken granulated form. Then the soaked poha is given a nice garnishing to add taste and texture.
This is a very common complete dish often made during festivals in southern parts of INDIA and is consumed during fasting as in JANMASHTAMI, SHIVRATHRI, and also in SHRI RAM NAVAMI.
Making this recipe is very easy and quick. Being spicy-having a mixed taste of sourness of tamarind, the sweetness of Jaggery, and spicy tastes of chilies, cumin, pepper, and fenugreek in (RASAM POWDER), gives a yummy taste that is unforgettable.
So, anyone can make this dish very easily with the ingredients readily available in their home.
GOJJU AVALAKKI is a very authentic South Indian dish made during festivals as a fasting dish,
made using coarse powder of poha, soaked in a spicy solution, and then garnished. It is a complete dish and doesn’t need any accompaniment if served hot. It has a good balance of different tastes such as sourness, sweetness, and spiciness with the salt.
Ingredients necessary to make GOJJU AVALAKKI
Table of Contents
- 2 measuring cups of thick flattened rice or Poha
spices needed for the soaking process for Gojju Avalakki.
- 2 heaped teaspoons of Rasam powder
note:- (can use Red chilly powder, roasted cumin powder. roasted fenugreek powder, and pepper powder as a substitute for Rasam powder). - 1 teaspoon of Table salt
- 2 tablespoons of -Jaggery (powdered)
- 3/4 teaspoon of turmeric powder
- 1 and a 1/2cup of plain water
- 1 teaspoon of roasted cumin powder
ingredients needed for garnishing the Gojju Avalakki
- 3-4 tablespoons of groundnuts or peanuts
- 1 tablespoon of Chana dal
- 1 big lemon-sized ball of tamarind
- 1 teaspoon of mustard-rai
- 3/4 teaspoon of turmeric
- 3-4 pieces of red chilly whole
- A handful of curry leaves
- peanut size-Hing or asafoetida
- 3-4 Tablespoons of Edible oil
Instructions for making Gojju Avalakki
GRINDING AND SOAKING FLATTENED RICE OR POHA
- Take 2 cups of dry Poha and sieve to clean and remove dust if any.
- Put the poha into the mixer grinder jar and giving it pulse action, grind it to a uniform coarse powder.
- Do not make fine powder.
- Now take a bowl and put water, wash the ground poha quickly so that the dirty water drains out.
- Now squeeze the extra water with your fist and keep aside.
Making of spicy solution for the dish
- soak the tamarind in hot water and then squeeze out the pulp, strain and keep aside.
- Now in that bowl add the following.
- Add all these to tam extract and combine them together with a small cup of water
- Now the spice mixture and the soaked poha are ready to use.
final mixing and resting of poha.
- combine both of them and mix well.
- The mix should not be too soggy nor too dry.
- Now keep it covered for 1/2 an hour.
GARNISHING FOR GOJJU AVALAKKI
- Keep the ingredients ready for garnishing the dish.
- Take a big frying pan having a thick bottom and heat it on a low flame.
add oil, when hot, add mustard seeds, hing, and turmeric.
- When the mustard crackles. add ground nuts and saute for 30 seconds.
- also, add red chilies and curry leaves.
- Add channa dal and urad dal.
- Now the garnishing is ready. Now add the soaked poha to it. lower the flame and start combining all of them together.
- ADD GRATED COCONUT AND FRESH CORIANDER LEAVES FOR THE ADDED TASTE.
- Mix all of them together and taste for salt and spices. you can add them at this stage too in the powdered form.
- Yummy hot and spicy, delicious, tummy-filling dish GOJJU AVALAKKI IS READY TO SERVE.
NOTES:-
- Gojju avalakki becomes a little dry after it cools down. so serve hot as far as possible and if the dish is a little soggy when hot, it won’t choke your throat.
- one more type of avalakki dish is made the link to which is given below.
- https://padmas-navaruchi.in/2021/02/poha-upma/
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