Prep Time: 04 Hours

Cook Time: 30 minutes

Servings: 2 Servings

Tamarind poha recipe / huli avalakki / gojjavalakki is a popular karnataka cuisine breakfast recipe prepared mainly with powdered beaten rice or poha. the recipe is named as gojju or huli avalakki because of the combination of spicy, tangy and sweet flavour it has to offer. The recipe is very similar to the tamarind rice, butbeaten rice / poha is used in the place of steam rice. The method of preparing it is slightly different too. This recipe is usually made with a lot of oil as it becomes a very dry dish. However, with enough water and coconut, the balance of moisture can be achieved and oils can be skipped.

Ingredients

• 1 cup red rice poha ( medium )
• 3/4 cup water
• Lemon sized tamarind ball
• 1 tbsp jaggery
• 2 tsp rasam powder (Karnataka style)
• 1 tbsp sesame seeds
• 2 tbsp dry grated coconut/ fresh coconut ( more is fine too)
• Curry leaves
• Salt
• Coriander ( optional)

Tadka

• 1 tsp mustard
• 1 tsp jeera
• 1 tbsp peanuts ( the more the tastier )
• 1 tsp turmeric
• 1 tsp urad dal
• 1 tsp Channa dal

Method

1. Grind the poha coarsely into a ragi / mustard consistency and keep aside
2. Soak jaggery and rasam powder in water for 2-4 hrs so that the jaggery dissolves completely. Ifshort of time, the water and jaggery can be ground to dissolve it first. Then rasam powder can be added to it.
3. Dry roast the sesame seeds and grind it to a fine powder
4. Once jaggery is completely dissolved, mix the coarsely ground poha without any lumps and let it soak for 10-15 mins
5. Meanwhile, make the tadka
   • In a clay or an iron heavy or thick bottomed vessel, add peanuts and keep stirring till they are half roasted.
   • Add Channa and urad dal and continue to keep roasting.
   • When it’s half done, add cumin and mustard seeds. They hardly take time
6. Add the soaked poha, curry leaves, powdered sesame powder, dry coconut and salt to the tadka and sprinkle water if necessary and mix everything thoroughly.
7. Close the lid and let it cook in the steam for 2-5 mins. If you try making a ball with a spoon of the poha must hold shape. Sprinkle some water to get this consistency and let it cook in the steam.
8. Switch off the stove.
9. Serve hot.

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