I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.
This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.
Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.
INGREDIENTS
This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.
Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.
Gojju avalakki recipe
Karnataka style gojju avalakki recipe
Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
To mix in poha
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HOW TO MAKE GOJJU AVALAKKI
- Wash the poha once or twice in water. Drain completely.
- Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
- Mix well and set aside for 5 minutes.
- In the mean time, heat oil in a kadai. Roast peanuts.
- Splutter mustard seeds, urad dal, chana dal and roast well.
- Add curry leaves, pinched red chilli and hing. Saute quickly.
- Now add the soaked gojju avalakki mixture and mix gently.
- Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
- Switch off the flame and garnish with grated coconut. Serve hot !
METHOD - STEP BY STEP PICTURES
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Note
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