Gojju Avalakki or Huli Avalakki (South Indian Poha)

Gojju Avalakki or Huli Avalakki is a common South Indian breakfast. It is very delicious and can be prepared in a jiffy. It has a tantalizing aroma with sweet, spicy and sour tastes all filling your mouth together in every morsel. It is liked by people in different avatars like that of whole thick Poha, coarsely ground Poha, with curd, sugar or even some with chutney! This is usually a household  delicacy which is seldom found in hotels.
Ingredients:
Thick Poha (Flattened/Beaten Rice) - 2 cups (It can be coarsely ground  for better taste)
Oil - 3 tbsp
Mustard Seeds (Sarso) - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Turmeric Powder (Haldi) - 1/2 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Curry leaves - 8 to 10 leaves
Asafoetida (Hing) - 1/4 tsp
Ground Nuts - 1/4 cup or less
Tamarind Juice - 1/2 cup (Dilute if required based on your taste for sourness)
Jaggery Powder - 1/4 cup (Depends on quality ad sweetness of Jaggery)
Sambar Powder - 2 tbsp (Click here for recipe of Sambar powder)
Salt - 1 tbsp
Coriander leaves (Dhaniya Patti) - finely chopped
Fresh/Dry Grated Coconut - 2 tbsp

Procedure:

1. Wash and Soak Thick Poha for at least 10 mins before cooking.
2. Heat the pan and add Oil. Allow the oil to heat.
3. Once the Oil is hot enough add Mustard seeds, Cumin seeds, Turmeric, Urad dal, Channa dal, Curry
4. leaves, Hing, Ground nut. (Trick to test if the if the oil is hot enough - Drop one or two mustard seeds into the oil. if the seeds pop then your oil is hot enough) [fig.1]
5. When the Chana dal and Urad dal turn golden brown and their aroma fills your kitchen, add Tamarind juice, salt and Jaggery. Stir slowly and close the lid for a minute. [fig.2]
6. When Jaggery fully dissolves in tamarind juice add Sambar powder. [fig.3,4]
7. Once the mixture becomes tick, sprinkle some water if necessary (Stir occasionally to avoid the contents sticking to the pan) and again close the lid for 2 mins till it becomes thick paste and turn off the heat. [fig.5,6]
8. Drain water from soaked Poha bowl. Add Poha to the Masala pan and mix well. Sprinkle little water close the lid and, turn on heat (very low) and allow cook for 5 mins. [fig.7]
9. Turn off the heat and your delicious Gojju Avalakki is ready to serve! [fig.8]
10. Garnish with coriander leaves and grated coconut. [fig.9]