Gojj-avalakki

Gojj -avalakki
Ingredients:

• 2 cups of thick avalakki(aval, poha)
• 1 tsp of salt
• 1 tsp of malagapudi(rasam powder)
• 2 tsp of puliyogarae powder(see puliyogarae pudi/powder post)

Tamarind mixture:

• 1/2 cup water
• 1 teaspoon tamarind paste
• 1/2" square blob of jaggery (or 1tbs brown sugar)

Break up the jaggery into tiny pieces. Thoroughly mix the tamarind paste, jagerry to make the tamarind mixture.

P.S. Instead of using the tamarind paste, you can soak 1" ball of natural tamarind in warm water for 10 minutes. Squeeze thoroughly and throw out the rind. To this add the jagerry or brown sugar to make the tamarind mixture.

Garnish

Garnish

• 1 tsp of channa dhal(optional)
• 1tsp of urad dhal(optional)
• 1 tsp of thoor dhal(optional
• 1/4 cup of peanuts(optional
• 5 or 6 curry leaves(optional)
• pinch of hingh(optional)
• pinch of turmeric(optional)
• 1/4 cup of oil
• 1 tsp of mustard seeds

Cooked

Method:
In a small dish heat 1/2 cup of water and melt the jaggery. Add the tamarind paste and salt, mix well and set aside.
Rinse the avalakki in cold water in a colander and drain the water. Using a large bowl toss the wet avalakki, malagapudi(rasam powder) and the puliyogarae powder. Add the tamarind mixture to it, mix well and set aside.
Heat oil in a pan on medium high and splatter the mustard seeds. Add the channa dhal, urad dhal, thoor dhal, peanuts, hingh, turmeric. Using a long spoon fry the contents till all the dhals and peanuts are browned. Add curry leaves and the contents of the bowl to the pan. Mix and flip and continue to cook for about 10 minutes on medium heat till everything is piping hot.

Cooking tips:
Vary salt, malagapudi and jaggery per your taste. Add 1/4 cup of chopped cilanto for a slight twist in flavor. Can also add desiccated grated coconut for a variation in taste.

Serving tips:
Serve gojj-avalakki hot or cold. Serve with thick plain yogurt on the side.