Gojjavalakki Ready To Eat Mix:)

Ingredients
Thick avalakki 2 cup
Tamarind 1 small lemon ball size
jaggery 1 small lemon ball size
1 1/2 tspspoon urad dal
1 1/2 tspspoon urad dal
1/4 spoon mustard seeds
one handful of groundnuts
1 1/2 tsp rasam powder
2 red chilli
pinch of asafoetida
Curry leaves
desiccated coconut
5 tsp of oil

Add oil in a pan fry the tamarind in oil for 2 mins remove from oil and keep aside.
Add some groundnuts to the same oil fry them and keep aside.
Add some more tsp of oil to the pan, add mustard , urad dal , Bengal gram , asafoetida , red chilies, curry leaves.
Meanwhile add the tamarind after it cools completely and grind it then add jaggery to this and run the mixer for a while.
Now add thick poha to this and powder this along with tamarind and jaggery powder. Turn the mixer for a 2-3 mins and stop until its coarsely powdered.
Now add this mix to the pan which has the tadka , add salt , desiccated coconut and rasam powder and mix well in hand.

Cool this and store it in a air tight container.

whenever you would want to make the gojjavalakki
Add one portion of Gojavalakki mix to 2 portion of water >
usually water consistency depends on the poha .
add the fried peanuts to this and its ready to eat.

On busy days yoyu could make it this way.
On days when you have time you could make the oggarane with oil mustard, urad dal bengal gram, curry leaves, 2 dry chillies, mix the soaked poha mix, add some freshly grated coconut and serve

 

I usually add jeerige pepper powder and menthe hittu to my puliyogre ...

 

I will try your version Geeta avare

 

More the sitting time more the taste of puliyogare