Gojju Avalakki
Serves 4
Ingredients:
Thick poha 200 gms
Tamarind - Swad - small lemon sized
Sambar powder - a lot
Jaggery - 1.5 tablespoons
Salt - according to taste
For seasoning:
Oil - 2 tablespoons or even more
Heeng - a lot
Bydagi chillies - 2-3
Mustard seeds - A lot :)
Curry leaves - A lot
Turmeric
Sesame seeds - 1 tablespoon
Dry coconut powder - 2 tablespoons
Way To Go
1. Soak tamarind.
2. Coarsely grind the poha. (Can I wash it at this stage?)
3. Strain tamarind and mix jaggery, salt and sambar powder and water to it. Be careful with water. This paste should be on the thick side, not runny. Mix this paste with poha and taste at this stage. If any ingredients need to be adjusted, do so at this stage. Leave for a couple of hours. Even overnight. The taste will seep in better. The mix shouldn't be mushy.
4. Heat oil. When sufficiently hot, add asafoetida, then mustrard (let it crackle), curry leaves (chop them if your family can't handle whole curry leaves).
5. Dry roast the coconut powder and sesame seeds separately.
6. Mix the tadka, coconut powder and sesame seeds.
Tips:
1. You can keep the poha in the coarsely ground form for making this quickly.
2. You can keep the paste ready too (puliogare style and with seasoning - no water) and just mix everything with warm water to have an instant meal.
