GOJJAVALAKKI

GOJJAVALAKKI

Today's recipe is for a dish called Gojjavalakki from my home State of Karnataka. It gets it's name from Avalakki which is the Kannada word for Beaten/Flattened rice. This is called Poha in Hindi and Marathi, Pohvu in my mother tongue, Konkani and Aval in Tamil and Malayalam.

This article in NDTV Foods explains how beneficial poha is for our health, especially for those who have diabetes.

As poha is available in different varieties, I must highlight that we need the thick variety or Gatti Avalakki for this dish ( Jada Poha in Hindi). Gojjavalakki (also known as Gojju Avalakki) is had as a snack or for breakfast in many parts of Karnataka. This has been adapted from Gojjavalakki by Gruha Paaka.

Those interested in cuisine of Karnataka will find recipes for other dishes from this State elsewhere in this blog such as:-

• Akki Rotti with Badanekayi Yennegayi
• Kayi Sasive Chitranna
• Haagalakai Gojju
• Akki Rotti With Dill Leaves

We had Gojjavakki for breakfast and enjoyed it immensely.

Ingredients:-

• Gatti Avalakki (Thick Beaten Rice), 2 cups
• Turmeric Powder, 1/2 tsp
• Jaggery, grated, 1 tbsp
• MTR Puliogare Powder, 2 tbsp
• Chilli Powder, 1 tsp
• Tamarind Juice, 1/4 cup 
• Water, 3/4 to 1 cup
• Peanuts, 3 tbsp
• Urad Dal ( Black Gram Dal),  1 tbsp
• Channa Dal ( Bengal Gram) , 1 tbsp
• Grated Dry Coconut, 1/3 cup
• White Sesame Seeds, 2 tbsp
• Mustard Seeds, 1/2 tsp
• Hing (Asafoetida) , 1/4 tsp
• Byadgi Red Chillies, 2, broken into halves
• Curry Leaves, 1 or 2 sprigs
• Oil, 1 tbsp for mixing the avalakki 
• Oil , 4 tbsp for frying peanuts, seasoning etc 
• Salt, as per taste

Method:-

In a mixer, grind the Gatti Avalakki (thick poha) on pulse mode, a little by little, (not all at the same time) to a coarse powder (with a rava -like consistency).

Transfer the coarse avalakki powder to a vessel and add turmeric powder, grated jaggery, puliogare powder, chilli powder and salt and mix well

To this add 1/4 cup tamarind juice and 3/4 to 1 cup of water 

Mix well and then add 1 tbsp of oil and mix again either with a ladle or using your fingers making sure the avalakki mixture does not form lumps

Cover with a lid and let the avalakki mixture rest for 20 minutes

Heat 4 tbsp of oil in a thick- bottomed kadhai and on medium heat add the peanuts, sauté for half a minute
Next add the urad dal and channa dal and sauté

Add the mustard seeds and when they splutter add the asafoetida, broken red chillies and the curry leaves

Saute for a few seconds and add the grated dry coconut and sesame seeds

Fry for another 10-20 seconds till the sesame seeds splutter

Now add the avalakki mixture that you have rested for 20 minutes

Mix well and check for salt. Add only if required as some salt has been added earlier.
Cook on medium heat for a couple of minutes

Transfer to a serving bowl and serve the Gojjavalakki hot

Tips :

* Make sure the mixer jar is totally dry when you grind the avalakki to a coarse powder
* Adding 1 tbsp of oil in the mixing stage helps to avoid the formation of lumps in the avalakki mixture