Gojju Avalakki Recipe - Puli Aval
Avalakki, which is called as Poha in Hindi is a favourite ingredient in every Kannadiga household and Gojju Avalakki has a special place. This dish is perfect for your Breakfast, as it is very easy to make.
Avalakki (Poha) is a favourite ingredient in every Kannadiga household and Gojju Avalakki has a special place. Relish this easy to make and yet so very flavourful Gojju Avalakki for breakfast or even as a snack. Avalakki or Aval is also prepared during fasting time like Maha Shivarathri.
Tamarind is also added in this Poha, which gives it a tangy taste and also make it different from other Poha Recipes.
If you like this recipe, you can also try other Poha Recipes such as:
- 3 cups Poha (Flattened rice)
- 2 Onions , finely diced
- 1 Green Bell Pepper (Capsicum) , finely diced (optional)
- 1/4 cup Tamarind Paste , thick
- 3 tablespoons Jaggery , (reserve 1 tablespoon)
- 2 tablespoons Sambar Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Mustard seeds
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 2 teaspoons White Urad Dal (Split)
- 1/4 cup Roasted Peanuts (Moongphali)
- 10 Curry leaves
- 2 Green Chillies , slit (optional)
- Asafoetida (hing) , a pinch
- 3 tablespoons Coriander (Dhania) Leaves , finely chopped
- 3 tablespoons Fresh coconut , grated
- 3 tablespoons Sunflower Oil
- Salt , to taste
How to make Gojju Avalakki Recipe - Puli Aval
To begin with the Gojju Avalakki Recipe, firstly combine tamarind extract, jaggery, salt, sambar powder in a mixing bowl and mix everything properly.
To this, add the Avalakki and mix to coat everything well, now sprinkle some water (too much water can make it mushy) on top of the Avalakki and let it soak for 20-30 minutes and absorb the tamarind liquid.
After 20 to 30 minutes, heat required oil in a wide pan. Add mustard seeds and let it splutter. Add the urad dal, chana dal, groundnuts and cook on low flame for 2 minutes stirring in between so that they get an even colour.
To this add the asafoetida, green chillies, curry leaves and give it a stir.
Add in the chopped onions, turmeric powder and some salt. This quickens the cooking process of onions, once they start to shrink, add the capsicum and give it a nice mix. This whole step should take about 5-6 minute on a medium flame.
Add the dry tamarind powder and the reserved jaggery. This enhances the taste of the onions when combined with the poha. (The Avalakki is like a sponge it soaks in everything and turns bland very soon) This steps helps its stay flavourful longer.
Now add the Avalakki into the tadka and gently mix it all around. Adjust salt according to your taste. Garnish it with coriander leaves and grated coconut.