Gojjavalakki - Tamarind flavored beaten rice

 Gojjavalakki (also called Huliavalakki) is a common, but delicious snack in South India, especially Karnataka. Mom would make it for breakfast many a times, but it always tasted the best on Janmashtami. The recipe is very simple and quick.

Ingredients:

·         Poha/Avalakki/Beaten rice (the thick variety) - 2 cups

·         Tamarind paste/extract- 2 tsp

·         Jaggery - 1 tbsp

·         Rasam Powder/Saarina pudi - 2 - 3 tsp

·         Peanuts - 1/4 cup

·         Vegetable oil - 2 tbsp

·         Urad Daal - 1 tsp

·         Chana Daal - 1 tsp

·         Red chillies - 2 (broken)

·         Mustard seeds - 1 - 2 tsp

·         Turmeric - a pinch

·         Asafoetida/Heeng - a pinch

·         Curry leaves - a few leaves (I use powdered curry leaves)

·         Cilantro/Coriander - a few strands, chopped

·         Grated coconut - 1 tsp

·         Salt - a pinch

Preparation time: 20 - 30 mins

Procedure:

1.        In a pan, lightly heat the Poha (just until you feel the Poha is warm). Once it cools down, powder it in a blender. Make sure it remains coarse and not too powdery. Keep aside.

2.        Place a pan on the stove, add the tamarind extract, jaggery and 1/2 a cup of water. Mix thoroughly and let it be on the flame for 4-5 mins till the raw flavor of tamarind is gone. To this, add the rasam powder and mix well.

3.        Now, slowly add the powdered Poha into this mixture with slow stirring. Mix thoroughly so the tamarind mixture is incorporated well with Poha. Add salt as required. Sprinkle some water if you find the poha mixture is dry. Let it cook for 2-3 mins with occasional mixing.

4.        In another pan, heat vegetable oil. Add mustard seeds and let it splutter. Now add urad daal, chana daal, peanuts, turmeric, asafoetida, curry leaves and red chillies and fry till they are done. Add this seasoning to the poha mixture and mix well.

5.        Garnish with chopped cilantro and grated coconut. Serve hot.