Karnataka

Gojjavalakki

Name: Gojjavalakki
Total time: 25 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 2 cups thick poha poha (flattened rice); a lemon sized ball tamarind; 1 tbsp jaggery; 1 1/2 tbsp rasam powder; 1 tsp roasted and powdered sesame seeds; 1/4 cup peanuts; 2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 tbsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); a sprig curry leaves; 1/4 tsp turmeric (ground turmeric); a pinch asafoetida; 2 tbsp fresh grated coconut; Salt, to taste

Poha cooked in tamarind, jaggery and spice powder. Karnataka's tangy, sweet breakfast.

25 minTime

8 gProtein each

mediumSpice

Tamarind poha1 chapter · 1 min read

Make it your way

Grandma's wayThick poha, tamarind and a homemade gojju powder.

The original

378kcalsame

8 gproteinsame

4 gfibresame

25minutessame

Gojjavalakki as Karnataka homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Poha (flattened rice)2 cups thick poha

Tamarinda lemon sized ball

Jaggery1 tbsp

Rasam powder1½ tbsp

Sesame seeds1 tsp, roasted and powdered

Peanuts¼ cup

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Chana dal (split chickpeas)1 tbsp

Urad dal (split black gram)1 tsp

Curry leavesa sprig

Turmeric (ground turmeric)¼ tsp

Asafoetidaa pinch

Fresh grated coconut2 tbsp

Saltto taste

Method

4 steps

1Powder the poha coarsely in a mixer; soak tamarind in 1 cup warm water and extract the juice.
2Mix poha with tamarind water, jaggery, rasam powder, sesame powder, turmeric and salt. Rest 10 minutes.
3Heat oil, fry peanuts, then mustard, chana dal, urad dal, curry leaves and asafoetida.
4Add the soaked poha and stir on low heat until fluffy and dry. Finish with coconut.

Serve it like this

Serve warm in a plate with a spoon of grated coconut and a cup of filter coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gojjavalakki

Make it your way

Ingredients

Method

Make it a meal