Gojjavalakki / tamarind poha Rajni, glad u liked the thread. I am not an expert but just posting the usual recieps we make at home. Gojjavalakki (tamarind Poha) Ingredients Poha/flattened rice (avalakki) - 3 cups (thick variety) Tamarind juice - from tamarind the size of a big lemon. Jaggery powder - 2 teaspoons Sambar powder - 3 teaspoons or saarina pudi as i have posted in the thread before (level of spiciness is upto u) Table salt - to taste Til powdered after dry roasting - 1 table spoon Seasoning OIl - 2 table spoons (this needs more oil thant he regular poha) Mustard seeds - 1 tsp gram dal - 2 tsp urad dal - 1tsp groundnuts - a hand ful or less green chillie s- 4 chopped turmeric - less than 1/4 spoon hing - a pinch curry leaves - few gratedd coconut - fresh or dry ur choice - 1 table spoon Method. powder the poha coarsely to the texture of rava. wash the poha if needed and to this add the tamarind juice, sambar powder, salt, jaggery powder and water and mix well. The level of water should be just enough to immerse the poha. Dont add more water or the poha will become very soggy. Mix well and let it stay for atleast half an hour. Heat oil in kadai and add mustard and allow spluttering. Add the dals and once they turn slightly golden, add the groundnunts and saute till they r crisp but dont allow the dals to burn. Add the green chillies, curry leaves, hing and turmeric and saute. If u r using dry coconut (copra), add at this stage and fry. If u r using fresh coconut u can add it at the end as garnish. Now add the soaked poha and mix well. Close and cook for ten to fifteen minutes. If needed sprinkle some water in between. Just few minutes before removing from fire, add the til (ellu) powder and mix well. Garnish with fresh chopped corriander and fresh grated coconut.