Gojjavalakki / Huliavalakki

gojjavalakki  /  Huliavalakki

Ingradients

Gatti Avalakki     ( Thick Beaten rice)       2 cups

Mysore  sarinapudi    3 tea spoon full

Tamarind    I big lemon size

Jaggery       size of 1 big lemon

Salt to taste

For seasoning

Ground nut    3 table spoon full

Gram dhal      2 teaspoon full

Black gram dhal     2 tea spoon full

Mustard seed      ½  teaspoon

Asafoetida    2 pinches

Turmeric powder

Cumin seeds and fenugreek seed powder 1 teaspoon.
.

( equal quantities of  fried cumin seeds and fenugreek seeds are mixed and ground in to fine powder and kept in an air tight container and used when needed).

Dried coconut  3 table spoon

Black sesame seeds 3 table spoons

Curry leaves  3 springs

Coriander leaves  3 strands

Oil 3 table spoons

Method

Powder jaggery and keep aside.

Fry Black sesame seeds and powder.

Fry dried coconut and powder.

Boil tamarind in ½ cup of water, cool, and extract paste. Add  sarinapudi Jaggery  salt and boil till it becomes thick paste. This is tamarind gojju..

Grind thick Avalakki  in to coarse powder. Remove the powdered portion   by sieving  through  a sieve which has fine mesh. Powdered portion can be used while making dosa.

.Take the coarse portion in a big dish and pour plenty of water at once  squeeze it well under water and quickly drain the water through a plastic sieve and press  and remove as much of water as you can. This process should be done very fast. Otherwise gojjavalakki will become lumpy avalakki!!!!!!!

Add  tamarind gojju to the soaked and drained avalakki powder   and mix it well.

Keep it aside for 10 to 15 minutes so that avalakki powder becomes soft. Add dry  coconut powder, Black sesame seed powder and cumin and fenugreek powder and mix well.

Prepare seasoning by heating 3 table spoons of oil in a kadai ,add Mustard seeds, Gram dhal,Black gram dhal, and Ground nut. When the seeds become light brown in colour add asafoetida and finally add curry leaves.  Pour Avalakki mixed with tamarind gojju in to the  kadai and mix it with the seasoning. Garnish with chopped coriander leaves.