8Gojju Avalakki Recipe- Huli Avalakki ,ಗೊಜ್ಜು ಅವಲಕ್ಕಿ
Gojju Avalakki – One of the famous Karnataka Recipes often eaten as breakfast and during fasting.
When it comes to Karnataka Recipes, it has a wide range of breakfast menu spread across which are not only healthy but also delicious. Examples are Masala Dosa, Mysore Bajji, Bisibele Bhath to name a few. While the above mentioned menu takes time in preparation there are recipes which can be done in minutes and the best part they require very less amount of oil, Gojju Avalakki is one such example.
Gojju Avalakki is also called Huli Avalakki which means Sour Flaked Rice. Avalakki is called Poha in Hindi, Pohe in Marathi, Atukulu in Telugu. Avalakki/Poha is a famous breakfast dish in Karntaka and Maharashtra. One cannot forget to mention Kanda Poha of Maharashtra at this time.
This Gojju Avalakki is a sweet and sour version of the normal avalakki recipe. In this recipe the Poha or the flaked rice is further grinded to a coarse powder to bring it to thick semolina (Rava) texture. This definitely makes this recipe special.
I got to know about this version of Gojju Avalakki only after shifting to Bangalore. We used to make a slightly different version of it. To make it simple instead of chilli powder we used to add green chillies and hence a slight change in the colour and taste of the recipe.
Now a days we get ready to Avalakki in Karnataka. Just like cup noodles we need to add in some hot water and let it remain for 15 mins. That’s it tasty huli avalakki is ready. But whenever we have time I would definitely prefer home made only.
It is even prepared on the days of fasting. Rest of the days I prefer to have it with some bajjis and pickled lime.
Let us see how to make Gojju Avalakki
- Thick Variety Avalakki/Poha: 2 full cups
- Rasam Powder: 2.5 tbsp.
- Tamarind paste: 1.5 tbsp.
- Chili Powder: 1.5 to 2 tbsp.
- Jaggery: 2.5 tbsp.
- Peanuts: Few
- Water: 2 Cups
- Salt: To taste
- Oil: 1.5 tbsp.
- Mustard and cumin seeds: 1 spoon each
- Turmeric and asafoetida: A pinch each
- Curry leaves: Few
- Red Chillies: 1
- Take the poha in a processor and beat it to a coarse powder.
- Wash it well in water and drain thoroughly. Otherwise poha will become sticky
- Add water in a vessel and add in rasam powder, chili powder, tamarind paste, jaggery and salt and bring to a boil and then simmer for another 5 mins
- Add one cup of this mixture to the prepared avalakki and mix it well and rest it aside for 10-15 mins.
- At an interval of 10-15 add this tamarind mixture little by little and mix well. Repeat this untill the entire mixture in added into the poha.
- Heat oil in a pan and once hot add in the peanuts and fry untill they turn slightly brown in color. Take them out and keep it aside
- In the same pan add in the tempering ingredients to splutter followed by turmeric, asafoetida, curry leaves and red chilli.
- Now add in the prepared poha and peanuts and mix it well and simmer for another 5-7 mins
- Serve it with curd and pickled lemons.