Gojju Avalakki/ Hot-Sweet-Sour spiced Poha

Gojju avalakki/Hot -sweet n sour spiced poha has remained one of my favourite poha preparation ever since I had tasted it at my best friend S's place during my childhood days. I used to think this dish is really difficult to put together, coz it has all the flavours so well balanced, and the poha has just enough amount of moistness to it ;) This heavenly taste was long forgotten until recently I stumbled upon the same dish/recipe at Ramya's blog http://maneadige.blogspot.com/ My joys knew no bound, without wasting much time I just jotted down the recipe and prepared it the very next day for breakfast. S liked it a lot too :) it goes without saying that this recipe will be a treasured one for me :)

Thanks to Ramya.

here's the recipe link from Ramya's blog:

http://maneadige.blogspot.com/2008/06/gojjavalakki-huli-avalakki-crushed-and.html

Here is the recipe for reference:

Gojju Alavakki/ Hot-Sweet-Sour spiced Poha

Ingredients:

Thick quality beaten rice (Aval/Poha)- 2 cups

Peanuts- fistful

Coconut grated- 2-3 tbsp

Rasam powder- 2-3 tsp (I used MTR)

Tamarind pulp-1-2 tsp( you could add more or less to suit your taste)

Crushed Jaggery- 1-2 tbsp

Fenugreek seeds- 1/2 tsp

Black/White sesame seeds- 2 tsp

Curry leaves- 1 sprig

Mustard seeds-3/4 tsp

Chana dal- 1 tsp

Urad dal- 1 tsp

Red chillies- 2, halved

Oil- 2 tbsp

Asofetida-1/4 tsp

Method-
1.Take small amounts of beaten rice and coarsely powder it by pulsing the mixie a couple of times, Make sure you don't powder it finely.

2. Wash the coarse powder once or twice in running water,drain the excess water and keep it aside for a few minutes and allow it to soften.

3.For the Hot-Sour-Sweet tasting Water or Gojju in Kannada:

In a vessel take about a cup of water add rasam powder, Jaggery, salt, asfetida, turmeric powder. Check for the balance of taste. Now this is ready.

4. Put the washed Aval/beaten rice in a wide mouthed vessel and pour in the prepared hot-sour-sweet tasting waster little by little to it. STOP WHEN NECESSARY, DO NOT MAKE THE MIXTURE TOO SOGY. Mix well and allow it to set for sometime.

5.Meanwhile, dry roast the fenugreek seeds and sesame seeds till it gives out nice aroma. cool it well and powder it and set it aside.

6. Make tempering: In a kadhai/wok heat oil and add mustard seeds, chanadal, urad dal,curry leaves, hing, red chillies and peanuts once its done pour it over the poha. Add the fenugreek-sesame powder to the seasoned poha and mix well.

7.Garnish with grated coconut and coriander leaves.