This is a yummy and satisfying poha dish that can be eaten as a breakfast or snack. Its almost like puliyogre but made with roughly crushed avalakki or poha. It is called gojju avalakki because the ingredients used here are traditionally what is used to make the paste or gojju for puliyogre or just plain gojju.
In our house traditionally it was made on Krishnashtami as on that day we would make things that Krishna liked which included one or two poha dishes. Remember the story of Krishna and Sudhama? Time to brush up on your Amar Chitra Katha? Making you all nostalgic? Well go ahead grab Amar Chitra Katha’s Krishna tales and make this snack and enjoy eating and reading while it automatically transports you back in time.
Dry grind poha in a mixer, just pulse it 3-4 times in 3 small batches, do not make it into a fine powder. It should be rava consistency
Remove the dry ground poha into a large bowl, and wash it with water. To do this soak the entire batch in water and swirl your hands in it. Now carefully without spilling the poha drain as much water as you can. Now squeeze out handfuls of poha and remove it into another large bowl. Water should all be squeezed out of the poha
To this semi wet poha, add the tamarind paste, jaggery, rasam powder and salt.
Mix everything well in the bowl with your hands. Check the taste and adjust any of the seasonings now.
In a large pan heat the oil, and add mustard seeds and let it splutter. Add turmeric,urad dal and peanuts and let it fry for about a minute or till it is lightly brown.
To this add curry leaves and the poha mixture and coconut and mix everything well.
Switch off the flame and add dry coconut flakes and mix well. Serve hot! Goes very well with sandige or potato chips or any fried snack!