Gojju Avalakki is another variation of Avalakki preparation made for Krishnashthami. It is a favourite among people who like slightly tangy food. This dish along with Avalakki uppittu serves as the main course for dinner on Krishnashthami. The tanginess from the tamarind with the crunch from fried groundnuts works as a perfect combination and makes this a complete dish in all sense.
You can refer to the blog for other Avalakki recipes like Avalakki payasa, Mosuru avalakki. Further you can find Krishnashthmi special fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Ribbon Pakoda, Thatte in this blog too.
Yield: 4 servings
Ingredients
Medium Avalakki/poha/aval: 2 cups
Tamarind: lemon sized(soak and remove pulp)
Coriander powder: 2 tbsp
Chilli powder: 3/4 tsp
Hing: 1/2 tsp
Fenugreek powder: 1/4 tsp
Turmeric powder: 1/4 tsp
Salt: as required
Oil: 3 tbsp
Mustard seeds: 1 tsp
Udad dal: 2 tsp
Chana dal: 2 tsp
Groundnut: 2 tbsp
Curry leaves: 10-15 nos
Fresh coconut: 2 tbsp
Preparation
- Coarse grind avalakki, wash and drain water (put in a muslin cloth to remove water completely).
- In a mixing bowl, take the avalakki and separate it properly.
- Add tamarind pulp, coriander powder, chilli powder, turmeric powder, fenugreek powder, hing, salt and mix all.
- Take pan, add oil. When it becomes little hot add mustard seeds, udad dal, chana dal, groundnut and fry till golden colour.
- Add curry leaves and avalakki mixed with spices and tamarind.
- Mix and fry in low flame till avalakki is separated. (approximately 20-25 minutes).
- Once done garnish with fresh coconut.
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