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Gojju Avalakki, also known as Huli Avalakki, is a popular breakfast dish from Karnataka made with flattened rice (aval/poha) and tamarind-based spice mix. This tangy, spicy, and slightly sweet dish is cherished for its bold flavours and simplicity. It is a perfect balance of flavours that makes it a favourite across South Indian households.

Why is Gojju Avalakki Unique?

1. Distinct Flavour Profile: The use of tamarind, jaggery, and freshly ground spices creates a tantalizing taste that combines tanginess, sweetness, and spiciness.
2. Quick and Easy: With minimal ingredients and straightforward preparation, it’s an ideal dish for busy mornings.
3. Healthy and Nutritious: Flattened rice is a light and easily digestible base, making this dish wholesome and satisfying.

Ingredients that Make Gojju Avalakki Special

• Flattened Rice (Poha): Soaked and softened to absorb the flavourful tamarind mixture.
• Tamarind Extract: Adds a rich tangy base.
• Jaggery: A touch of sweetness to balance the spice and tang.
• Spices: A blend of mustard seeds, dried red chilies, and curry leaves for an aromatic seasoning.
• Fresh Coconut: Often used as a garnish for added texture and flavour.

How to Serve Gojju Avalakki

Gojju Avalakki is typically served hot, garnished with fresh coriander leaves, grated coconut, and sometimes crunchy sev or boondi for extra texture. It pairs well with a dollop of yogurt or a cup of filter coffee.

Tips for Making Perfect Gojju Avalakki

• Use medium or thick poha for the best texture; avoid over-soaking to prevent it from turning mushy.
• Adjust the jaggery and tamarind ratio to suit your taste preferences.
• Dry roast the spices freshly before grinding for a more aromatic flavour.

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Gojju Avalakki / Huli Avalakki / Puli Aval

Niranjana Sankaranarayanan

Huli Avalakki is made with beaten rice and tamarind along with other spices. It can be called as podi aval upma in Tamil. I learnt this recipe from one of our family friends. This is one of the most popular Karnataka recipes. I have used thick variety of beaten rice to make this recipe. It is easy to make but delicious. They  taste totally different  from  the aval  upma  or the poha  we  usually  make.

Want to try my other tiffin recipes?

Poori

Ven Pongal

Murungai Ilai Adai

Sabudhana Vada

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Breakfast, tiffin

Cuisine Indian, Karnataka, South Indian

Servings 2

Equipment

• Mixie

Ingredients

  

• 1 cup Beaten rice Thick variety
• Gooseberry size Tamarind
• 2 tbsp Rasam powder
• As req Salt
• 1/2 tsp Turmeric powder
• 1 tsp Jaggery
• As req Water

For Seasoning

• 2 tsp Gingelley oil
• 1 tsp Mustard seeds
• 4 tbsp Ground nuts
• 1 tsp Channa dhal
• 1 tsp Urad dhal
• few Curry leaves

Instructions

 

• In a mixie jar, add beaten rice (Poha / Getti aval) and grind it to a coarse powder like semolina.
• Boil water, add tamarind, extract tamarind juice and mix in rasam powder, turmeric powder, jaggery, and salt.
• Add the ground beaten rice powder into this mixture. Mix well and allow it to sit for half an hour so the beaten rice absorbs the tamarind juice and becomes soft.
• In a kadai, heat oil and splutter mustard seeds.
• Add channa dal, urad dal, groundnuts and fry till golden brown.
• Add curry leaves and sauté for a minute.
• Add the softened beaten rice mixture and mix well with the seasoning.
• Keep it on sim for five minutes, then turn off the stove.
• Serve with banana slices or pickle.

Video

Notes

• Gojju Avalakki is a comforting and versatile dish perfect for breakfast, lunch, or evening snack.
• Its balance of tanginess, sweetness, and spice makes it a favorite in Karnataka cuisine.
• Quick to prepare and wholesome, it’s loved by food enthusiasts everywhere.

Keyword Aval recipes, Beaten rice, Easy recipe, Gojju avalakki, Huli avalakki, Poha recipes, Tiffin recipes

INSTRUCTIONS

• In a mixie jar, add beaten rice (Poha / Getti aval) and grind it to a coarse powder like semolina.

• Boil water, add tamarind, extract tamarind juice and mix in rasam powder, turmeric powder, jaggery, and salt.

• Add the ground beaten rice powder into this mixture. Mix well and allow it to sit for half an hour so the beaten rice absorbs the tamarind juice and becomes soft.

• In a kadai, heat oil and splutter mustard seeds.

• Add channa dal, urad dal, groundnuts and fry till golden brown.

• Add curry leaves and sauté for a minute.

• Add the softened beaten rice mixture and mix well with the seasoning.

• Keep it on sim for five minutes, then turn off the stove.

• Serve with banana slices or pickle.

Notes

• Gojju Avalakki is a comforting and versatile dish perfect for breakfast, lunch, or evening snack.

• Its balance of tanginess, sweetness, and spice makes it a favorite in Karnataka cuisine.

• Quick to prepare and wholesome, it’s loved by food enthusiasts everywhere.

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