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. 1/4 cup grated coconut
3. 1 gooseberry sized jaggery
4. 1 gooseberry sized tamarind
5. 1 tbsp chopped coriander leaves
6. 1/4 tsp turmeric powder
7. Salt as per your taste

Ingredients for masala powder:

1. 2 - 4 red chili
2. 1.5 tsp coriander seeds
3. 1/2 tsp cumin seeds
4. 7 - 8 fenugreek seeds
5. A pinch of mustard seeds
6. A big pinch asafoetida

Ingredients for tempering:

1. 1 red chilli (optional)
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. 7 - 8 cashews (optional)
7. 4 - 6 curry leaves
8. 4 tbsp cooking oil

Instructions for making gojjavalakki:

1. To begin with soak tamarind in 1/2 cup of warm water.
2. Take red chili, coriander seeds, cumin seeds, fenugreek seeds and asafoetida in a frying pan and dry roast it under medium flame. Instead you can also use rasam powder.
3. Wait until cool and grind it into a fine powder using mixer grinder. Set it aside.
4. Next coarse grind the thick beaten rice or gatti avalakki using a mixer grinder.
5. Next transfer the ground beaten rice into a bowl. Add in salt, turmeric and masala powder (or rasam powder).
6. Next add in tamarind juice and jaggery.
7. Add in required water and give a quick mix. Water quantity depends on the thickness of beaten rice. I have added 1.5 cup of water.
8. Heat 4 tbsp of oil in a wide frying pan. Prepare tempering using ground nuts, mustard seeds, chana dal, urad dal and cashews.
9. When the mustard seed crackles, add in curry leaves.
10. Next add in beaten rice mixture from step 6. Mix well for 5 minutes under low flame. Sprinkle water if you find it dry.
11. At the end add in finely chopped coriander leaves and grated coconut. Mix well and serve tasty gojjavalakki.

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