Gojju Avalakki or Tamarind poha is a dish that you will love - if you like a mixture of sour, sweet, spicy flavours in your food. This is a Karnataka dish that is easy to make and can be had for breakfast, lunch, tea or dinner. I got this recipe from my sister Prabha and modified it a bit. I have made it a couple of times and its been a huge hit with friends every time. Gita, Seema, Ranjana - here is the recipe that you all wanted. All of you reading this will also love it. So just give it a try and let me know how it works out.
Ingredients:
Aval / Avalakki/Poha/ Beaten Rice : 200 gms of the thick variety
Tamarind : lime size
Sesame seeds (White Til) : 4 tbs
Cummin Seeds : 4 tbs
Rasam Powder : 2 - 3 tbs
Turmeric powder : 1/4 tsp
Jaggery : 1/4 cup
Water : 1/2 litre
Salt to taste
For Seasoning:
Til oil/ Olive oil / any oil : 2 tsp
Mustard seed : 1/2 tsp
Urid Dal : 1 tsp
Chana Dal: 1 tsp
Curry Leaves : 1 sprig of 10 leaves or so
Turmeric Powder : 1/4 tsp
Peanuts : 3 tbs or as desired
Method:
Pre-Preparation:
Step 1: Powder the Poha / Aval in the mixer. Just a few seconds till it is coarsely powdered.
Step 2: Soak the Tamarind in hot water for 20 - 30 minutes
Step 3: Roast the sesame seeds till golden in color. Cool and powder coarsely.
Step 4: Roast the cumin seeds till deep brown. Cool and powder.
Preparation:
Step 5: Take out the tamarind pulp and extract. Add water 2 - 3 times and remove all the pulp that is present. Throw away the tamarind remnants.
Step 6: To this add the jaggery, Turmeric powder and Rasam Powder. Bring to boil. Start with about 1/2 litre of water and after boiling for about 10 minutes, it should be thicker and reduced in quantity.
Step 7: Add a little salt. Remember that this liquid will be poured over the poha which will absorb some of the salt. So this liquid should a slight excess of salt. If unsure, you can add the extra salt at the end.
Step 8: Taste the liquid and adjust the jaggery and Rasam powder according to taste.
Step 10: Now squeeze out the water from the poha completely.
Step 11: Add the hot liquid a little at a time to the poha. It should be still be dry and not a mushy. Mix the poha and liquid till all the poha is coated with the liquid. Set aside for 10 minutes - covered.
Step 13: Add the cumin powder, sesame powder. If required add some more rasam powder ( if you need more spice).
Step 14: In a pan take the oil. Heat till smoking hot. Add the mustard seeds. When it starts to sputter add the rest of the ingredients and the peanuts. Salute till golden brown and then pour on the prepared Poha.
Step 15: Serve GojjuAvalakki / Puli Aval / Tamarind Poha at room temperature with a Raitha and potato chips or eat it on its own. Either way you are going to love it.
Optional:
1. Adding more oil will give the dish some moisture especially if it is to be eaten on its own.
2. You can omit peanuts and nuts totally or you can substitute with cashew nuts or almonds if needed.
Hints:
1. Adjust the Tamarind, Rasam Powder and jaggery quantities based on individual tastes.
2. Don't worry when you first add the liquid to the poha that it looks like a ball of poha. After 10 minutes when you loosen it you will be surprised how dry it is.
Nutrition:
Jaggery: This is manufactured from sugar cane but does not have the chemicals that is added in processing white sugar. Jaggery is good source of iron. It is also a digestive and cleansing agent. Helps in the reduction of gas. Jaggery contains a number of natural minerals that sugar does not.
Aval / Poha/Avalakki/Beaten Rice : This is another storehouse of iron. 100gms of poha contains 20mg of iron. Poha is also very low on Gluten - almost negligible. However those with Gluten allergy need to check with their doctors before consuming Poha. Poha has low glycemic index making it good for diabetics.
Dietary Considerations:
Nut free ( Omit the nuts)
Lactose Free
Low Gluten
Optional:
1. Adding more oil will give the dish some moisture especially if it is to be eaten on its own.
2. You can omit peanuts and nuts totally or you can substitute with cashew nuts or almonds if needed.
Hints:
1. Adjust the Tamarind, Rasam Powder and jaggery quantities based on individual tastes.
2. Don't worry when you first add the liquid to the poha that it looks like a ball of poha. After 10 minutes when you loosen it you will be surprised how dry it is.
Nutrition:
Jaggery: This is manufactured from sugar cane but does not have the chemicals that is added in processing white sugar. Jaggery is good source of iron. It is also a digestive and cleansing agent. Helps in the reduction of gas. Jaggery contains a number of natural minerals that sugar does not.
Aval / Poha/Avalakki/Beaten Rice : This is another storehouse of iron. 100gms of poha contains 20mg of iron. Poha is also very low on Gluten - almost negligible. However those with Gluten allergy need to check with their doctors before consuming Poha. Poha has low glycemic index making it good for diabetics.
Dietary Considerations:
Nut free ( Omit the nuts)
Lactose Free
Low Gluten
