Traditional Gojju Avalakki with Wheat Flakes
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A lip smacking traditional breakfast or snack recipe, tangy, spicy and little sweetish one, yummmm. Most houses in Karnataka make this relishing food, which was even one of the Best Prasadham served in Temples, and ya even now. “Gojju” means Gravy and “Avalakki” means Poha or Beaten Rice, which has got its name by the recipe being made dunking Poha or Avalakki in Tamarind Gravy.
A twist here is we are using our store bought Wheat Flakes and can also be made using our other Flakes Variety bought here or any poha available at home.
For Soaking :-
Wheat Flakes(Any Flakes) – 1 pack(250 gm) coarsely powdered
Tamarind – 1 lemon size(soaked)
Organic Jaggery – 2 tbsp.
Rasam Powder – 2 tsp
Turmeric – 1 tsp
Salt – ½ tbsp or as needed
For Tempering :
Oil – 4 tbsp
Mustard – 1 tsp
Curry Leaves – 10
Groundnut – ½ cup
Urad Dal – 1 tsp
Chana Dal – 2 tsp
Byadagi Red Chilli – 2
Coconut – 2 tbsp(optional)
Coriander – 2 tbsp chopped
Soak tamarind in water for 10 mins(5 mins in hot water) and take out the pulp.
Add Jaggery, Rasam Powder/Sambar Powder, Turmeric and Salt and make a concoction adding 2 cups of water.
Take a broad vessel and spread the coarse powder and pour the concoction over it mixing it slowly. Allow the mixture to rest for 5-10 mins.
Meanwhile prepare tadka for it using the tempering ingredients. Take the mixture and slowly powder the lumps using hand or a spoon.
Add it to the tadka followed by scraped coconut and coriander leaves. Mix it well and simmer for 5 mins.
A delicious and traditional Gojju Avalakki is ready.