To start with the Gojju Avalakki Recipe, firstly mix tamarind extract, jaggery, salt, sambar powder in a mixing bowl and blend all the pieces correctly.
To this, add the Avalakki and blend to coat all the pieces nicely, now sprinkle some water (an excessive amount of water could make it mushy) on prime of the Avalakki and let it soak for 20-30 minutes and take up the tamarind liquid.
After 20 to 30 minutes, warmth required oil in a wide pan. Add mustard seeds and let it splutter. Add the urad dal, chana dal, groundnuts and cook dinner on low flame for two minutes stirring in between in order that they get an excellent color.
To this add the asafoetida, inexperienced chillies, curry leaves and provides it a stir.
Add within the chopped onions, turmeric powder and a few salt. This quickens the cooking technique of onions, as soon as they begin to shrink, add the capsicum and provides it a pleasant combine. This entire step ought to take about 5-6 minute on a medium flame.
Add the dry tamarind powder and the reserved jaggery. This enhances the style of the onions when mixed with the poha. (The Avalakki is sort of a sponge it soaks in all the pieces and turns bland very quickly) This steps helps its keep flavourful longer.
Now add the Avalakki into the tadka and gently combine it throughout. Adjust salt based on your style. Garnish it with coriander leaves and grated coconut.