Gojjavlakki /Huli Avalakki /Puli Aval

This dish is from the cuisine of Karnataka. There are many variations in the preparation of this dish depending on the spice powders used. This dish is called Huli Avalakki with Red Poha. Red Poha is a healthier version of the Poha since it does not undergo additional processing like the other regular poha. The Red Poha has the bran layer intact which is a rich source of fiber, Vitamin B and minerals like Calcium, Zinc, Iron, Magnesium, Manganese etc. And the taste of this Red Poha is better than the usual Poha.

Ingredients:

Poha (Aval/ Rice Flakes) – 2 cups

Oil – 3 tbsp

Pea Nuts – 2 tbsp

Mustard Seeds – ½ tsp

Urad Dal – 1 tbsp

Channa Dal – 1 tbsp

Green Chillies – 2 (slitted)

Dried Red Chillies – 1 (broken)

Curry Leaves – from 1 twig

Tamarind- lemon sized ball soaked in ½ cup of water

Turmeric Powder – 1/8 tsp

Salt – to suit one’s taste

Asafoetida – 1/8 tsp

Jaggery – 1 tbsp

Method:

Extract the Tamarind pulp and keep aside. Rinse the Poha in running water in a colander for a minute and keep aside for 15 to 20 minutes for the water to drain fully.

Heat the Oil in a pan. Roast the Peanuts crispy in it and transfer to a small bowl. Crackle the Mustard Seeds in the same Oil. Now, add the Urad Dal and Channa Dal and fry them golden brown.

Add the dried Red Chilli, slitted Green Chilli and the Curry Leaves. Stir them for 20 to 30 seconds.

Add the Tamarind extract. Add Salt, Turmeric Powder, Asafoetida and Jaggery. Simmer for 2 to 3 minutes in medium flame.

Add the soaked Poha, mix evenly. Adjust Salt and Seasoning. If you want the dish to be spicier, you can add Black Pepper Powder.

Cover the pan and simmer for 3 to 4 minutes in low flame stirring in between. If you feel the Poha has become stiff, sprinkle some water and simmer for a few more minutes. Cook till the dish becomes dry. Add the roasted peanuts.

Mix well and serve.

Note: Adjust Jaggery, Chillies and Tamarind to suit one’s taste.