Aval Murukku - Instant Poha Murukku Recipe - Gokulashtami Special Recipes

Last year during Gokulashtami , I bookmarked this aval murkku recipe / Poha murukku to try. But I couldn’t do it. So this year, I started making my Gokulashtami recipes with this easy, instant murukku recipe without butter. I just used store bought rice flour, ground poha, pottukadalai maavu/ roasted gram dal flour, hot oil and spices for flavor. I never thought it comes out so crispy and crunchy. It was a super hit at home. I referred so many YouTube videos, blogs, cookbooks for this recipe. 

When I was going through the comments section, I saw many people complained about more oil absorption. So I was also worried about it. But surprisingly, this aval murkku didn’t drink more oil as I thought. Due to the addition of roasted chana dal @ roasted gram dal flour (Pottukadalai maavu), it does absorb oil to some extent but not much. The crispness and flavor of this murukku is really good. For an instant chakli recipe, this is really good and quick to make. In this recipe, I have used thin poha / paper aval. You can use thick poha too.

For this Krishna Janmashtami, if you are planning to try some Instant murukku recipe, then you must try this. I am sure you will love it. Friends, lets see how to make instant aval murukku recipe with step by step pictures and video. Please check the NOTES section for all the details to make perfect murukku.

Check out my other Gokulashtami special recipes !

Aval murukku recipe/ Instant poha chakli recipe

Instant murukku recipe using pressed rice / aval / Poha, rice flour, gram dal flour and hot oil.

Cuisine: Indian

Category: Snacks

Serves: 14

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Rice flour - 1 cup Poha / Pressed rice / rice flaked / Aval - 1/2 cup ( I used thin rice flakes) Roasted gram dal / Pottukadalai - 1/4 cup Hot cooking oil - 1 tbsp Red chilli powder - 1 tsp Hing / Asafetida - 1/4 tsp Ajwain /Carom seeds - 1 tsp (crush in hands and add it) Salt & water - as needed Cooking oil – to deep fry ( I used refined oil)

HOW TO MAKE AVAL MURUKKU

1. In a mixie jar, grind poha and roasted gram dal to a fine powder.
2. Take a wide bowl. Sieve the ground poha mixture, rice flour.
3. Add red chilli powder, salt, hing and ajwain seeds crushed in hands.
4. Mix well. Add hot cooking oil and mix well. Then add water gradually.
5. Make a smooth, non-sticky dough. Cover with a wet cloth till use.
6. Take a chakli maker with round or star holes mould. Fill a portion of dough.
7. Press it in the back of ladle and shape the murukku as you like.
8. Heat oil and deep fry the murukku in batches. Cook both the sides till bubbles stop completely.
9. Remove and drain the excess oil in a tissue paper. Store in a box after the murukku cools down.
10. It stays good for a week. Enjoy !

METHOD - STEP BY STEP PICTURES

Take all the ingredients required to make aval murukku recipe. Grind aval /poha and roasted gram dal together to a fine powder. In a wide bowl, place a sieve. Add the ground flour, rice flour and sieve well. To this, add red chilli powder, salt, hing and ajwain seeds by crushing in the hands slightly ( It helps to release more flavor). Mix well. Add 1 tbsp of very hot oil to the flours. Mix using a ladle to handle the hot oil. Then mix it with your hands to spread the oil evenly all over the flour. After mixing, you should be able to hold and make a shape out of it. Refer picture below for better understanding. Now add water gradually and make a smooth, non-sticky dough. This dough takes more water than usual. I used nearly 1.25 to 1.5 cups of water. Make sure the dough is not too hard with cracks or too soft and sticky. Cover the dough with wet cloth. Take the murukku press/ chakli maker with round shaped holes or star holes as you wish. I used a 5 holed mould as shown in the picture below. Fill the dough and press to make shapes. Remember to cover the unused dough with a wet cloth always. It helps to prevent the drying. Press the murukku in the back of ladle. If the murukku gets cut while pressing, you need to add more water to the dough. Heat oil to deep fry. Drop a pinch of dough. If it rises to top immediately, oil temperature is right. Lower the flame to medium and drop one or two murukku per batch based on the size of kadai. Fry patiently in medium flame, flip and cook both the sides till bubbles stop completely. Do not cook in high flame. Murukku turns brown in color. Remove and drain in a tissue paper. Store in a box after the murukku cools down completely. Stays good and crispy for a week !

Note

You can use store bought plain rice flour for this recipe. No need to use idiyappam or kozhukattai flour. I did not dry roast the flour. I used thin poha here. You can use thick ones too.  Do not add more hot oil or more roasted gram. Then murukku absorbs more oil while cooking. Always cover the murukku dough with a wet cloth while unused.  Murukku becomes hard if you reduce the quantity of hot oil. You can also use melted butter instead of hot oil. Shaping will not be prefect if the dough is too hard with less moisture. String gets cut while pressing. To avoid this, sprinkle some water to the dough. Mix well and then shape it. Heat of the oil should be correct for crispy murukku. If its too hot, murukku turns brown at the outside and inside remains soft. If the oil starts smoking, you can switch off the flame. Bring it to right temperature and then start to fry again. Adjust the flame whenever needed. Murukku turns soggy or soft if you don’t fry it until bubbles cease. So fry in medium flame patiently till bubbles stop completely. Murukku turns hard if you add less fat or if the dough is too tight.  Murukku absorbs more oil if the oil temperature is less or if the dough is sticky and wet.

Try this easy, crispy Aval murukku / Poha chakli for this Gokulashtami and enjoy !

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Kovil Puliyodharai Recipe –Temple Style Tamarind Rice

Making a perfect Kovil puliyodharai / Temple style tamarind rice must be the dream for many. Me too not an exception. Whenever we visit temples, I never forget to buy a pack of tamarind rice from temple’s prasadam stall. Sometimes my FIL buys an extra packet of puli sadam just for me. I love the flavor of puli sadham packed in banana leaf or served in donnai (hand pressed plantain leaf bowls). I have always wanted to recreate that taste in my kitchen and tried so many recipes titled temple style puliodharai but never satisfied with the result.

 
Recently I tried this kovil puliyodharai recipe from Royal Dakshin YouTube channel and was so happy with the outcome. I altered the quantity of ingredients as per my requirement and tried it. It tasted so close to the puli sadam served in Tamil nadu temples. I have tasted this kind of puliodharai in perumal koil madapalli and some other temples near Trichy, Kumbakonam. But one thing I observed is, this recipe needs some standing time for all the taste and flavor to blend well. Also if you store this tamarind rice in a bowl lined with banana leaf, it tastes exactly like kovil puliyodharai. 

Friends, do try this Tamilnadu temple style tamarind rice during this festival month and share your feedback with me. Lets see the making with step by step pictures and video !

Temple style puliodharai / Kovil puliyodharai recipe

Tamil nadu temple style puliyodharai recipe with stepwise pictures.

Cuisine: South Indian

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

For Pulikachal Paste Gingely oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 1 tbsp Roasted peanuts - 2 tbsp Curry leaves - few Red chilli - 2 ( pinched into 2) Hing/ asafetida - 1/4 tsp Red chilli powder - 1/2 tsp Jaggery - 1 tsp Tamarind - Lemon size Salt & water - as needed For spice powder (Dry roast) Coriander seeds - 1.5 tsp Chana dal - 1.5 tsp Urad dal - 3/4 tsp Fenugreek seeds - 1/2 tsp Red chilli - 4 Pepper corns - 1/2 tsp Cumin seeds - 1/4 tsp Black or white sesame seeds - 2 tsp ( I used black ones) Asafetida / Hing - 1/4 tsp Curry leaves - 5 For tamarind rice Raw rice or steamed rice - 1 cup Water - 2 cups for raw rice / 3 cups for steamed rice Gingely oil - 1 tbsp + few drops for cooking rice Curry leaves - Few ( to decorate) Banana leaf - to store and serve the rice

HOW TO MAKE KOVIL PULIYODHARAI

1. Heat a kadai and dry roast all the ingredients given under “For spice powder”.
2. Cool down and grind to a fine powder. Set aside.
3. Heat oil the kadai and splutter mustard seeds, urad dal, chana dal, red chilli, roasted peanuts, curry leaves and hing.
4. Add 1.5 cups of tamarind extract, required salt, turmeric powder, chilli powder, jaggery.
5. Let it roll boil till oil floats on top and becomes semi thick paste.
6. Lastly add 2 tsp of ground puliyodharai spice powder and boil for a minute.
7. It thickens more and leaves oil on sides. Switch off the flame. Cool down and store in a box. 
8. Pulikachal paste is ready. You can refrigerate and use up to 2 weeks. Store the remaining spice powder in an air tight box.
9. To make Kovil puliyodharai, wash and pressure cook one cup of raw rice adding 2 cups of water and few drops of gingely oil.
10. Spread the rice in a plate, cool down. Add the required tamarind rice paste and the spice powder. Mix well.Check for taste, add more if needed.
11. Add little gingely oil, mix gently. Garnish with chopped curry leaves and cover the bowl with a banana leaf.
12. Give a standing time of one or two hours. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast all the ingredients given under “For spice powder”. Cool down and grind to a fine powder. Set aside. Soak lemon size tamarind in 1 cup warm water for 20 minutes. Take 1.5 cups extract. Keep it aside. Heat oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves, hing. Add 1.5 cups of tamarind extract, turmeric powder, red chilli powder, required salt and jaggery. Boil till the raw smell leaves and starts to leave the oil. When the paste becomes semi thick, add the ground spice powder. Mix till thick and leaves oil. Pulikachal / tamarind rice paste is ready. Switch off the flame. Cool down the paste completely and store in a clean box. Use a clean spoon to handle. Stays good for 2 weeks under refrigeration. Also store the remaining spice powder in a box. To make temple style tamarind rice : Wash and pressure cook 1 cup of raw rice. Add 2 cups of water, few drops of oil and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Spread the rice in a plate. Add 2 tsp of gingely oil. Cool down. Add the required paste, 1 to 2 tsp of spice powder and mix gently to coat evenly. Add more gingely oil if required. Garnish with fresh curry leaves. Keep the rice in a bowl lined with banana leaf. Cover it with another banana leaf and give a standing time for an hour or two to enjoy the original temple style puliyodharai. Enjoy !

Note

Adjust the quantity of red chillies used for grinding for more spicy taste. Boil the tamarind paste till it leaves oil for best taste. Mixing spice powder along with tamarind paste in the rice is the highlight of this puli sadam. Do not hesitate to use more gingely oil. It gives nice flavor and also helps to pacify the body heat generated due to tamarind.

Try this easy, yummy, Kovil puliyodharai recipe and share your feedback with me.

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Senaga Guggillu Recipe – Brown Chana Sundal / Kala Chana Sundal

Every year during Varalakshmi Vratham, I post some Andhra special recipes. So today’s post is an Andhra style sundal recipe which is called as guggillu in Telugu. Here I have used brown chana / black chana ( Sengalau in Telugu, Chickpeas in English) to make this sundal for varalakshmi pooja vrat and neivedyam. You can use white chickpeas / kabuli chana to prepare this dish. It is also prepared in most of the temples and served as prasadam. In Telugu, chana sundal recipe is called as Senaga Guggillu. Its not only a healthy and simple recipe but tastes delicious. In Tamilnadu, we call this as karuppu konda kadalai sundal. Both the recipes are almost similar in preparation with slight variations in ingredients. Friends, do check out the Senaga guggillu recipe with step by step pictures and prepare this for Varalakshmi Vratham festival tomorrow.

Check out my other Sundal varieties too !

Check out my Varalakshmi Vratham recipes collection.

Black chana sundal / Senaga Gugillu Recipe

Brown chana / Black chana / Kala Chana sundal / Senaga Guggillu in Telugu for Varalakshmi pooja prasadam. Its an Andhra style recipe.

Cuisine: Andhra

Category: Snack

Serves: 4

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Black chana / Brown chana / Senagalu / Konda kadalai - 1 cup Water - to soak chana Salt - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds - 1/2 tsp Curry leaves - Few Ginger - 1 tsp (finely chopped) Red chilli - 1 (Pinched into two) Green chilli - 1 (Slit into two) Asafetida/ Hing - 1/4 tsp Turmeric powder – 1/4 tsp To Garnish Coriander leaves - 2 tbsp Grated coconut - 1/3 cup

HOW TO MAKE SENAGA GUGGILLU / BROWN CHANA SUNDAL

1. Wash and soak chana/ chickpeas overnight or for minimum 6 hours.
2. In a pressure cooker, cook the chana adding required water.
3. Cook in low flame for 2 whistles. Open the cooker, drain the excess water.
4. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, red chilli, green chilli, curry leaves and hing.
5. Add cooked chana, turmeric powder, required salt and mix well. Boil for few minutes.
6. Lastly add the grated coconut, chopped coriander leaves and mix well.
7. Cook for a minute and remove in a plate. Offer to God and serve as prasadam.

METHOD - STEP BY STEP PICTURES

Wash and soak brown chana/chickpeas in water overnight or for minimum 6 hours. TIP : If you want to make soft sundal, add a pinch of baking soda while soaking the chana. Drain the water before cooking. Add fresh water, wash it once and then pressure cook it. Take a pressure cooker, add the soaked chana. Add required water to cover it. Close the cooker and keep in high flame till steam / vapour starts to come out. Lower the flame immediately. Cook for 2 whistles in low flame. Switch off the flame. Open the cooker and drain the excess water. Reserve the cooked chana in a plate. Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, hing, curry leaves, red chilli, green chilli, chopped ginger. Saute till dal turns golden in color.  Add the cooked chana/ senagalu, turmeric powder and required salt along with little water. Mix well and boil till all the water is evaporated. Lastly add the grated coconut, finely chopped coriander leaves. Mix well and offer as prasadam/ naivedaym to God. Later you can serve everyone. Enjoy !

Note

For variations, you can skip green chilli and use more red chillies. Don’t skip hing / asafetida as it helps to prevent gas trouble from boiled chana. You can also use white chana instead of brown ones. If you like, you can sprinkle lemon juice at the end to get a mild tangy taste.

Andhra style brown chana sundal recipe is ready to relish !

 

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Lettuce Dal Recipe - Indian Lettuce Recipes

Last week I bought a big bunch of iceberg lettuce leaves for my burger. After making burger, I had some lettuce leaves leftover in hand. When I was thinking about what can I make with lots of lettuce, I browsed for some Indian vegetarian lettuce recipes. I came across this lettuce dal recipe and lettuce stir fry /thoran in Kerala style. Though I was a bit hesitant about its raw smell, I din’t want to waste the leaves. So I made up my mind and tried this lettuce dal recipe for the first time. To my surprise, it came out very well. It was tasting more like cabbage dal, Infact better than that. I couldn’t find any raw smell at all. I was so happy with the result. Even Raksha and Sendhil liked it a lot. Friends, don’t worry if you have more lettuce leaves in hand. You can make this yummy and delicious, healthy Indian style Iceberg lettuce dal recipe. I am sure you will love it.

Lettuce Dal Recipe

Indian style dal recipe using Iceberg lettuce leaves.

Cuisine: North Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Toor dal - 1/4 cup Moong dal - 1/4 cup Iceberg lettuce leaves - 1 bunch (2 cups tightly packed) Big onion - 1 (finely chopped) Tomato - 2 (finely chopped) Ginger garlic paste - 1/2 tsp Cooking oil – Few drops Salt - as needed Water - 2 cups To Temper Ghee - 1 tbsp Cumin seeds - 1/2 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 1/2 tsp Garam masala powder - 1/2 tsp Coriander leaves - to garnish

HOW TO MAKE LETTUCE DAL RECIPE

1. Wash the lettuce leaves and chop it roughly.
2. In a pressure cooker base, take toor dal, lettuce leaves, onion, tomato, ginger garlic paste.
3. Add required water, drops of oil, salt, turmeric powder and hing.
4. Pressure cook in low flame for 2 whistles. Mash it well.
5. Temper cumin seeds in ghee. Lower the flame and add red chilli powder, dhania powder, garam masala powder and add to the dal.
6. Mix well and boil for few minutes till thick. Garnish with coriander leaves.
7. Enjoy with plain rice, papad and some curry !

METHOD - STEP BY STEP PICTURES

Wash the lettuce leaves. Chop it roughly. Wash and chop onion, tomato. Set aside.  In a pressure cooker base, take the toor dal, moong dal, chopped lettuce leaves, onion, tomato, ginger garlic paste along with 2 cups of water, few drops of oil, turmeric powder and hing. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well. Heat ghee in a kadai. Lower the flame completely.  Splutter the cumin seeds. Add red chilli powder, dhania powder and garam masala powder. Add to dal. Mix well and roll boil for few minutes. Add little more water if needed and boil till it reaches desired consistency. Switch off the flame. Garnish with coriander leaves.  Mix with plain rice and enjoy !!

Note

Adjust the quantity of chilli powder, dhania powder and garam masala powder based on your taste. You can skip garam masala powder for variations. You can also add a tsp of crushed kasoori methi for more flavor.

Friends, do try this Indian style lettuce dal recipe and share your feedback with me !

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Mayonnaise Dip For Chips, Nachos - Garlic Mayo Dip Recipe

Usually Nachos is served with salsa, cheese sauce, bean dip, curd mayo dip etc. But I wanted to try some simple and instant dip recipe using store bought, eggless mayonnaise just like the ones served in restaurants like Mc Donald's and Tacos. Finally I prepared this no cook, garlic flavored mayo dip without cheese and without fire when I was looking for some easy mayonnaise dips for chips and nachos. It can be served with potato wedges and French fries too. I won't say this one tastes exactly like restaurants, but it tasted delicious. Kids would love it for sure. We relished it with salted nachos and potato chips for our weekend evening snacks. Raksha loved it very much. Basically we all love to eat chips with plain, store bought mayonnaise. When you pep it up with spices like garlic, oregano, basil, pepper powder, chilli flakes and Olive oil, it goes to the next level. So friends, do try this easy, instant, no cook, yummy mayonnaise dip for Nachos and chips. You will love it !

Also check out my Avocado dip for nachos !

Mayonnaise dip for chips and nachos

Easy, yummy  garlic flavored dip for chips and nachos using store bought mayonnaise

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Mayonnaise - 1/2 cup Tomato ketchup - 1.5 tbsp Chilli flakes - 1/2 tsp Pepper powder - 1/2 tsp Garlic powder or crushed garlic - 1/2 tsp Oregano or Italian seasoning - 1 tsp Basil - 1/2 tsp Salt - a pinch Oilve oil - 1 to 2 tbsp Hot water - 1 tbsp ( if needed)

HOW TO MAKE MAYONNAISE DIP FOR NACHOS

1. In a wide bowl, mix all the ingredients given above except hot water.
2. After mixing the dip, check for consistency. 
3. If its too thick, add little more olive or hot water. 
4. Mix well and serve with Nachos, Chips, Potato wedges or French Fries !

METHOD - STEP BY STEP PICTURES

In a wide bowl, mix mayonnaise, tomato ketchup, garlic powder, chilli flakes, pepper powder, Italian seasoning or oregano, basil and olive oil. Check for consistency. If its too thick, add little more olive oil or a tbsp of hot water. Mix well, check for taste. Add more seasoning or ketchup if required. Mix well and serve with Nachos, Chips, French Fries or Potato wedges. Enjoy !

Note

• Adjust the quantity of Italian seasoning, chilli flakes and pepper powder as per your taste.
• You can skip pepper powder if you don't like.
• For variations, you can add some hung curd instead of tomato ketchup.

Enjoy this easy, yummy Mayonnaise dip for Nachos and share your feedback with me !

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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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