Tangy Beaten Rice ( Gojjavalakki)
Written by Jayashree
Published on July 19, 2014

Beaten rice  popularly known as  “avalakki ” in karnataka and “poha ” in maharashtra  is one of the staple food of the Kannadigas. They relish eating in any form, just as a chivda with tea or for breakfast. Here is one such recipe which many of you can relate.

The ingredients needed are : 

  • beaten rice 4 bowls
  • tamarind pulp 2 bowl
  • jaggery 1 bowl
  • oil 2 tbsp
  • mustard seeds 1/2 tsp
  • asafoetida  a pinch
  • turmeric powder 1/4 tsp
  • groundnuts 2 tbsp
  • bengal gram 1/2 tsp
  • urad dal 1/2 tsp
  •  curry leaves a few
  • salt to taste
  • chilli powder 1 tsp  
  • rasam powder 2 tsp
  • coriander for garnishing


Method :

  • Take the beaten rice , immerse in water for a second and drain the water.
  • Take the tamarind pulp,jaggery, salt, chilli powder and rasam powder and boil in a pan. Let it be to a moderately thick consistency.
  • Take oil in a large pan and make the seasoning. Add the mustard seeds, and as they crackle add asafoetida, turmeric powder, bengal gram urad dal, groundnuts and curry leaves . Leave aside for a minute. 
  •  As the colour changes, add the pulp to it and mix well. Now add the washed beaten rice to it and mix well. Keep on a low flame for sometime.

The taste of this is blended with sour, sweet and chilli powder, hence it can be describes as khatta meetha.

One needs to let the ground nuts cook for some time in the oil. Otherwise,  it does not taste good.

One  can add onions to it, when the seasoning is done, saute  and prepare in the same way. But, this is also equally good.

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