Preparation time: 10 min
Cooking time: 20 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

1. 2 cup thick beaten rice/poha/gatti avalakki
2. 1/2 cup grated coconut
3. 2 - 4 red chilli
4. 1/4 tsp mustard seeds
5. 1 small lemon sized jaggery
6. 1 gooseberry sized tamarind
7. 1 tbsp chopped coriander leaves
8. Salt as per your taste

Ingredients for tempering:

1. 1 red chilli
2. 1/2 tsp mustard seeds
3. 2 tbsp ground nut
4. 1 tsp urad dal
5. 1 tsp chana dal or gram dal
6. 4 - 6 curry leaves
7. 1/4 tsp turmeric powder
8. 4 tbsp cooking oil (coconut oil preferred)

Instructions for making mangalore style gojjavalakki:

1. Take coconut, red chili and mustard seeds in a mixer grinder jar.
2. Use required water and grind it into a fine paste. Set it aside.
3. Rinse and soak the poha or beaten rice for 5 minutes. Soaking time might vary depending on the thickness of poha or beaten rice. Also soak the tamarind.
4. Now parallely let us prepare tempering. In a wide frying pan prepare tempering using oil, red chilli, mustrad seeds, urad dal, gram dal (chana dal) and ground nuts.
5. When the tempering is done add in turmeric powder and curry leaves. Switch off the stove.
6. Now add in ground masala paste, salt, jaggery and tamarind extract.
7. Mix well and bring it to boil. Now at this stage you can use this as chutney and is called as "chithranna bajji".
8. Add in soaked poha or beaten rice by squeezing out the water.
9. Mix well.
10. Close the lid. Cook the poha or beaten rice under low flame for 5 minutes.
11. After 5 minutes open the lid and add in finely chopped coriander leaves.
12. Mix well and serve tasty mangalore style huli avalakki or gojjavalakki.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.