G For… Gojju Avalakki

I researched, I thought, and I came up with ‘Gojju Avalakki’ for the letter G, for the Alphabet Cooking Challenge. I learnt it, I made it, we all loved it. 🙂

I used this recipe, with minimal variations.

Here is how I made the dish…

Ingredients (for 2 people):

To grind:

1/2 cup fresh, grated coconut

2-3 tablespoons of powdered jaggery, or to taste

2 tablespoons sambar powder

About 1 tablespoon thick tamarind pulp

Other ingredients:

About 2 small glasses of beaten rice (I use the Bhagyalakshmi brand, which is paper thin)

Salt, to taste

Turmeric powder, to taste

1 tablespoon oil (I used sunflower oil)

1 teaspoon mustard seeds

1 tablespoon groundnuts

A pinch of asafoetida

A few fresh curry leaves

2 dry, red chillies, broken


1. Wash the beaten rice thoroughly in running water. Place it in a colander, and allow to drain entirely. When all the water has drained off and the beaten rice has become soft, add salt and turmeric powder to taste. Mix well. Keep aside.

2. In a mixer, grind together the grated coconut, powdered jaggery, sambar powder and tamarind pulp. Do not add water while grinding. Keep this paste aside.

3. In a large pan, heat the oil. Add the mustard seeds, and let them splutter.

4. Add the asafoetida and groundnuts. Fry the groundnuts, keeping the flame low, till they turn brown. Ensure that the groundnuts do not burn.

5. Add the soaked beaten rice, curry leaves, and the red chillies. Mix well.

6. Add the ground paste to the beaten rice. Mix well. Check for salt at this stage, and add more if required. Add chilli powder if required. Let everything cook together on a medium flame, for about 5-7 minutes.

Serve hot.

Do you like gojju avalakki? How do you make it at home?

10 thoughts on “G For… Gojju Avalakki

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