Gojju avalakki / HuLi avalakki is a recipe where in you mix the poha in the spicy sauce. It is usually made as breakfast or as an evening snack. It is quick and easy to make.
Servings: 1 cup Poha / Avalakki makes 2 full servings.
Ingredients:
1 cup - Poha/Flattened Rice / ಅವಲಕ್ಕಿ 3/4 cup - water /ನೀರು 2 tsp - Rasam / Saaru powder /ಸಾರಿನ ಪುಡಿ ( home made rasam powder OR MTR rasam powder) 1 tbsp - Tamarind paste / ಹುಣಿಸೇಹಣ್ಣು 1 tbsp - sugar / grated jaggery /ಸಕ್ಕರೆ ಅಥವಾ ಬೆಲ್ಲ 1 tsp - salt / ಉಪ್ಪು 1/2 tsp - turmeric / ಅರಿಶಿನ 3 tbsp - Oil / ಎಣ್ಣೆ (divided 1+2) 1 tsp - All Spice powder / Jeerige menthya pudi / ಜೀರಿಗೆ ಮೆಂತ್ಯ ಪುಡಿ 1 tsp - sesame seeds /Ellu powder / ಎಳ್ಳು ಪುಡಿ ( dry roast few spoons sesame seeds and powder it. You can also use it in puliyogare and gojju)
Take poha/avalakki in a mixer or blender , just run it for 1-2 minutes and make it into a coarse powder.
Take a big pan / kadai. Add 3/4 cup water keep it on stove on medium flame. add tamarind, jaggery, salt, rasam powder, turmeric. Stir it till everything dissolves. allow it to boil and then switch off the stove. This is our spicy sauce.
(One important tip here is the correct Poha to water ratio. It has to be 1:3/4. If you just use water by approximation, the mixture can become very dry, Poha does not get soaked or mixture is too watery)
Now allow the sauce/gojju to cool completely. Once its come to room temperature, add 1 tbsp oil, all spice powder and sesame seeds powder to it .Then add the powdered poha to it. Stir nicely. At first it will all become like a paste, just leave it for 10-15 minutes, the poha will absorb the water and become grainy. (ಅವಲಕ್ಕಿ ನೀರು ಹೀರಿ ಉದುರಾಗುತ್ತೆ ) Check for the taste, u can add some salt if needed, if u feel its too sour u can add some sugar. If you want it little more sour, add some lemon juice.
To make the seasoning, heat a small kadai add 2 tbsp oil, add hing, mustard seeds, then add groundnuts, then some curry leaves and dry red chillies. Pour this over the Poha and mix well. Spicy poha or gojjavalakki is ready. It is hot, sweet and sour. You can adjust the rasam powder,tamarind and sugar to suit your taste.
It can be eaten as it is or with some buttermilk or yogurt. It can be kept at room temperature for up to 1 day without fridge. So u can take it when u are traveling.
You may be wondering what is this powder. It is a mixture of spices used to enhance the taste of certain dishes. As for the name, it has Cumin (jeerige), Fenugreek (menthya) plus lot of other spices. Mom uses this name so do I. I think we can also call this a South Indian All Spice powder :)
Heat a pan on medium heat. Add all the ingredients to the pan. Dry roast them on a low flame for 4-6 minutes till you get a nice aroma. Take care not to burn the spices. If you want you can add a few drops of oil. Allow it to cool and powder in a blender. If you feel the ingredients are too less to be able to powder, you can add a handful of grated dry coconut to the spices . this will increase the volume and help in blending the powder. That is it. This powder has a nice aroma of all the spices and many uses.
Uses:
Usually I use it in Puliyogare and Gojju avalakki to increase the flavor and taste.
You can use it to make a quick rasam/saaru powder too!! Add equal quantity of red chilli powder and this powder. Usually if you add 2 tspn Rasam powder, you can 1tsp of red chilli powder and 1 tspn of this spice powder. It tastes close to the Rasam powder, tastes really good for a quick fix :)
Also if your rasam, sambhar powders are old and have lost the flavor. you can just add a spoon of this spice powder to your sambar/rasam and your dishes get a nice flavor instantly :)
So its a must have powder especially if you cook kannadiga recipes like me.
Pancha means five, amruta means a drink of gods, nectar. Panchamruta has 5 ingredients and is made as an offering to God. (Naivedyam) There is not much recipe to this, all you have to do is just mix the ingredients.
Servings: As this is a rich drink, it is made in small quantities and given sparingly :) So 1 small bowl of panchamrutha like that in the picture should be sufficient for 2 people.
Ingredients: 1/4 cup - milk / ಹಾಲು 1 tbsp - yogurt /curd / ಮೊಸರು 1 tsp - sugar / ಸಕ್ಕರೆ 1/2 tsp - honey / ಜೇನು ತುಪ್ಪ 1/2 tsp - ghee / ತುಪ್ಪ few pieces of banana, raisins, cashews /ಬಾಳೆ ಹಣ್ಣು, ದ್ರಾಕ್ಷಿ, ಗೋಡಂಬಿ (optional)
Take a small bowl, pour the ingredients one by one into it. mix it nicely. Panchamrutha is all ready. Hold on , don't drink it yet. You have to first offer it to God as naivedya, wait till the pooja is over. Then only you can take it as prasada.
Usually we do most pooja on empty stomach, so after the pooja is over, Panchamrutham is a great delicious, energizing drink
Ruchi means Taste &Savimeans Flavour - the essence of food. This blog is a collection of vegetarian recipes from a kannada kitchen, everyday dishes and delicacies made during festivals and other celebrations.
