Name: Gojju Avalakki/ Puli aval / Tangy Poha recipe by sujaya anand at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: Poha - 11/2 cups, Powdered coarsely ( Optional. Can use without powdering also); Rasam powder - 2 tsp; Thick Tamarind juice - 2tbsp; Salt to taste; Hing - 1/2 tsp; Curry leaves chopped - 1 sprig; Dried red chilies - 2; Sugar / jaggery - according to your taste.; Oil - 2 tbsp ( for seasoning ); Mustard seeds - 1tsp; Split Urad dal - 1tsp; Chana dal - 1tsp; Turmeric powder - 1/2 tsp; Ground nuts - 1/4 Cup; Fresh coconut / desiccated coconut - 2 tbsp

ABOUT Gojju Avalakki/ Puli aval / Tangy Poha RECIPE

This is a very easy and quick dish prepared specially if you have sudden guests at home or for quick breakfast. This can also be packed for lunch boxes. My son loves this with extra groundnuts. iT can be served plain or with curds.

Ingredients Serving: 3

Poha - 11/2 cups, Powdered coarsely ( Optional. Can use without powdering also)
Rasam powder - 2 tsp
Thick Tamarind juice - 2tbsp
Salt to taste
Hing - 1/2 tsp
Curry leaves chopped - 1 sprig
Dried red chilies - 2
Sugar / jaggery - according to your taste.
Oil - 2 tbsp ( for seasoning )
Mustard seeds - 1tsp
Split Urad dal - 1tsp
Chana dal - 1tsp
Turmeric powder - 1/2 tsp
Ground nuts - 1/4 Cup
Fresh coconut / desiccated coconut - 2 tbsp

Instructions

Take the poha in a deep bowl. Wash nicely and drain the water.
To this add salt, turmeric powder, hing, sugar/ jaggery grated, rasam powder, tamarind juice and one cup water. Mix all the above into a nice mixture and rest for five mins.
Meanwhile heat a pan with oil, add mustard seeds. Once they splutter , add the dals, curry leaves, red chilies,ground nuts and fry till they turn golden brown.
Add the poha mixture and mix well. Add dedicated or fresh grated coconut. Keep on flame for 3-4 mins. Serve hot.

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