Gojju Avalakki
- 32 min
- medium
- Serves 4
Gojju avalakki is a Karnataka tamarind poha with jaggery, peanuts, onion and Cookd Sambar Masala. Medium-spicy, serves 4, about 30 minutes plus soaking.
Good for: Lunchbox, Rainy Day
Ingredients
Tamarind20 grams
Water, For Soaking250 ml
Flattened Rice200 grams
Jaggery, Powdered25 grams
Salt1½ tsp
Turmeric Powder1.5 grams
Red Chilli Powder1.5 grams
Cookd Sambar MasalaOil3 tbsp
Mustard Seeds1 tsp
Chana Dal1 tbsp
Peanuts3 tbsp
Dry Red Chilli, De-stemmed2 grams
Curry leaves4 grams
Onion, Finely Chopped1
Green Chilli, Slit10 grams
Asafoetida0.5 grams
Coriander Leaves, Chopped6 grams
Contains: groundnut, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 398kcal | 1592kcal |
| Protein | 7.1g | 28g |
| Carbohydrate | 57g | 226g |
| Fat | 17g | 68g |
| Fibre | 3.6g | 14g |
| Sugar | 10g | 40g |
Method
Get ready: soak the tamarind in 150 ml of the measured water for 10 minutes until soft. Meanwhile, peel and finely chop the onion, slit the green chillies, remove the stems from the dry red chillies, and powder the jaggery. Rinse the curry leaves and coriander leaves, then chop the coriander leaves. Pulse the dry flattened rice in a mixie for a few seconds until coarse like rava, then rinse it briefly in a sieve and drain well.
Squeeze the soaked tamarind well and strain the liquid into a bowl. Add the remaining 100 ml water, jaggery, salt, turmeric powder, red chilli powder and sambar masala. Mix in the coarse flattened rice. Soak for 10 minutes until soft but not watery.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 30 seconds until they crackle. Add the chana dal, peanuts, dry red chillies and curry leaves. Fry for 3 to 4 minutes until the dal and peanuts are golden and crisp.
Add the onion, green chillies and asafoetida. Fry on medium flame for 4 to 5 minutes until the onion is soft and light golden.
Add the soaked flattened rice mixture. Mix well and cook on low flame for 5 to 6 minutes until the mixture is hot, soft and thick, and the raw tamarind smell is gone. Sprinkle 1 to 2 tablespoons of water only if it looks dry.
Add the coriander leaves and mix. Cook for 1 minute until the leaves wilt, then serve hot.
Before you start
- How long does Gojju Avalakki take?
- 32 minutes from start to finish. That is 15 minutes of preparation and 17 minutes of cooking.
- How many people does Gojju Avalakki serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Gojju Avalakki vegetarian?
- Yes. No meat, no fish and no egg.
- Is Gojju Avalakki spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Gojju Avalakki?
- 20 grams Tamarind, 200 grams Flattened Rice, 25 grams Jaggery, 1.5 grams Turmeric Powder, 1.5 grams Red Chilli Powder, 2 grams Dry Red Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Gojju Avalakki?
- No, it is cooked in an open pot.
- How many calories are in Gojju Avalakki?
- About 398 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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