January 12, 2021

VIDEO RECIPE - Mysore Style Gojjavalakki Recipe | How to make Gojjavalakki | Tangy tamarind Poha

Flattened rice (also called beaten rice) is dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. 

It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya and parts of Bihar and Jharkhand, Atukulu in Telugu, Bajeel or Bajil in Tulu, Chudwey in Urdu(Dakkani), Aval in Malayalam and Tamil, Avalakki in Kannada, Pauaa/Paunva (પૌંઆ) in Gujarati, and Chiura (चिउरा)in Nepali, Bhojpuri and Chhattisgarhi.




Soaked Sweet Poha or Vella-aval (as called in Tamil) was thick mixed with grated jaggery and freshly coated coconut spiced lightly with elaichi  (cardamom) powder was a yummy staple food offered on Krishna Jayanthi festival at my grandma’s. Similarly savoury Microwave Poha Chivda  or the mahashtrian Patal Pohyachi Chivda  is a favourite snack for the young and old alike at home! 


We use the ingredient Poha / Aval /Avalakki a lot in our breakfast menu, adapting it to the following varieties of poha (also the name of the dish) based on the region / cuisine. 

Puli Aval (Tamil: Puli – tangy, Aval – flattened rice) OR Gojjavalakki (Kannada: gojju – tangy sauce made of tamarind, avalakki – flattened rice) is a snack that can be prepared very easily either for breakfast or evening snack. We even have this for dinner with sweet curd, and the carb requirement are well taken care of. If you are like us, we love to have this for breakfast also sometimes :-) 


This is my mom’s recipe again, and she is a pro making this in a jiffy! T for Tamarind as we head to Alphabet T for the A-Z Cooking Challenge where we feature a dish with the English name of the key ingredient(s). 


Preparation time: 15 mins ;  Cooking time : 10 minutes ; Serves : 2 generously


PIN FOR LATER




Ingredients

Poha / Avalakki / flattened rice / Aval - 1 cup

Mysore style Rasam powder - 2 tsp (click here for the recipe). 

If you don’t have Mysore Style Rasam Powder, you can sub with Sambhar Powder. 

Salt - 1/2 TBSP

Jaggery - 2 tsp

Thick Tamarind extract - 1/4 cup

Turmeric - 1/8 tsp

Mustard seeds - 1/2 tsp

Broken Red chillies - 1 or 2

Curry leaves - 1 sprig

Toasted Peanuts - 2 tbsp

Optional for tempering - Urad Dal 1/2 tsp


Tips: 

1) Use thick poha for this dish, the ‘paper aval’ or thinner poha will become mushy and the texture will be spoilt.

2) You may also coarsely powder this poha (like Idli Rava texture) and then use it to make the dish ! 



Method: Click on this YouTube video for the method. If you are visiting the channel for the first time, please do subscribe and click on the bell icon for notifications. Would be highly grateful if you can leave comments on both the channel video and the blog link. 






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