Karnataka Gojjavalakki Mix – Instant Huli Avalakki Mix Recipe / Poha Puliogare Mix

Recently I started making homemade, instant mix recipes inspired by my fellow blogger friends. I have tried rava upma mix, poha upma mix, ven pongal mix, bajji bonda mix recipes successfully. Following that, I tried this easy and yummy Karnataka style gojjvalakki mix recipe. Gojjavalakki is nothing but tamarind flavored poha upma which we call as puli aval in Tamil, Huli avalakki / kuttu avalakki recipe in Kannada. People also call this as poha puliyogare. This is one of the popular breakfast recipes in Karnataka.

  When I tried the authentic gojjavalakki recipe to share in my blog, Raksha and Sendhil loved it very much. Raksha told me to make it often and that’s when I came across this instant gojjavalakki mix. As Raksha’s online school starts early in the morning, I am trying to make easy and instant breakfast recipes. This gojjavalakki mix is so handy. All we have to do is to add hot water to this pre made mix and soak it. Your breakfast would be ready in minutes. Just garnish with grated coconut , drizzle with gingely oil and serve. Tastes so good and flavorful. For this recipe, I referred many blogs and YouTube videos. Though its my first attempt, it came out so well.

 Usually people use thick poha for making gojjavalakki but I used thin avalakki which is called as paper aval / thin poha. This gojjavalakki mix takes very less time to prepare. Once you prepare in bulk and store in a box, you can make breakfast, dinner or for evening snacks instantly. It stays good for a month without refrigeration. Bachelors, working women and people who plan for a trip or travel abroad officially or for studies can make this instant mix and keep it. It would be really helpful to whip up a quick food. Ok friends, lets see how to make Karnataka style gojjavalakki mix recipe with step by step pictures.

Homemade, Instant Gojjavalakki Mix Recipe

Easy, instant gojjavalakki mix recipe

Cuisine: Karnataka

Category: Main course

Serves: 1 kg

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Thin or thick poha /avalakki /Aval – 4 cups Karnataka style Rasam powder – 1.5 tbsp Turmeric powder – 1 tsp Tamarind – lemon size, oil – 2 tsp (roast n powder) Salt – 1.5 tsp Jaggery – 1 to 2 tbsp ( I used nattu sakkarai powder) Cooking oil – 2 tbsp Mustard seeds – 2 tsp Urad dal – 1.5 tbsp Chana dal – 2 tbsp Roasted Peanuts – 1/4 cup Curry leaves – few Hing – 1/4 tsp Water – to soak ( 1 cm above poha), around 2 cups Poha mix – 1.5 cups ( for 3 people) Grated coconut – to garnish

HOW TO MAKE INSTANT GOJJAVALAKKI MIX

1. Grind the poha in batches to a coarse rava texture. Set aside
2. Heat 1 tbsp oil and roast the tamarind pieces. Switch off the flame, let it cool.
3. Grind to a fine powder. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, roasted peanuts, curry leaves, hing, red chilli.
4. Roast till dals turn golden in color. Switch off the flame. Cool down.
5. Add powdered poha, tamarind powder, rasam powder, jaggery and salt.
6. Mix everything nicely. Store in a box. No need to refrigerate.
7. Stays good for 2 to 3 weeks.
8. To make gojjavalakki for 3 persons using this mix : Take 1.5 cups gojjavalakki mix in a bowl.
9. Add hot water till its 1 cm above the mix. Using a ladle mix it thoroughly.
10. Cover and rest it for 10 minutes. Garnish with grated coconut and serve !

METHOD - STEP BY STEP PICTURES

Grind the poha in a mixie in batches. Grind it like rava / semolina. Do not make it too coarse or powdery. I used 1 cup per batch. Collect in a plate.  Heat 1 tbsp oil in a kadai. Pinch lemon sized tamarind into small pieces. Roast in oil patiently till it turns crispy. Switch off the flame and transfer to a plate. Let it cool down completely. Grind to a fine powder.  Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, peanuts, red chilli, hing and curry leaves. Switch off the flame and cool down. Add the powdered poha, Karnataka style rasam powder, salt, powdered tamarind, jaggery and mix well. Check for taste and add salt, rasam powder if required. Store in a box after it cools down. Use a clean spoon whenever you use. Instant gojjavalakki mix is ready. You can keep it for 2 weeks to 3 weeks without refrigeration.  To make gojjavalakki for 3 people : Take 1.5 cups of instant gojjavalakki mix in a bowl. Boil 2 to 2.5 cups of water till it bubbles. Add this hot water to the mix. Water level should be 1cm above the poha mix. Mix well to coat the poha with water. If it looks dry, you can add little more hot water. Cover the poha mix with a lid and rest for 10 minutes. Open the lid and fluff it gently. Add grated coconut . I drizzle a tsp of gingely oil and serve with curd, sev or chutney ! Enjoy !

Note

Adjust the quantity of tamarind based on the rasam powder's spice level. Sauting tamarind in oil helps to roast it evenly and makes it crispy once it cools down. Alternately you can dry roast the tamarind too. Do not store the mix before it cools down completely. You can also cook the poha mix in low flame in a kadai adding plain water. Actual recipe called for using dried coconut powder/ kobbari powder.  But I din't add coconut in the gojjavalakki mix to increase its shelf life. Use store bought or homemade Karnataka style rasam powder for best taste.  Try this easy, yummy, Instant gojjavalakki mix and enjoy a quick breakfast / dinner !

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