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Gojjavalakki

There are dishes that feel less like recipes and more like memories, and Gojjavalakki is one of them. In many Karnataka households, mornings begin with the earthy aroma of tamarind simmering gently, jaggery melting into its tang, and the unmistakable rustle of poha being folded into the gojju.

I remember how mom and aunt would prepare it with quiet precision, soaking the flattened rice just enough, never too soft, never too dry. The peanuts roasted to a golden crunch, the red chilies lending their fiery whisper, and the tamarind pulp binding it all together into a harmony of flavors. A hint of jaggery to balance the flavors.

It wasn’t just breakfast; it was a ritual. A dish served after temple visits, during festivals, or on lazy Sunday mornings when the family gathered around the kitchen. Each spoonful carried the balance of sweet, sour, and spice. It is a reminder that life itself is best savored in contrasts.

Even today, when I make Gojjavalakki, I’m transported back to those kitchens filled with chatter, steel tumblers clinking, and the comfort of knowing that something so simple could hold so much love.



Ingredients

  • Poha (flattened rice/avalakki) – 2 cups (medium-thick variety works best)

  • Tamarind – lemon-sized ball (soaked in warm water, pulp extracted)

  • Jaggery – 2–3 tbsp (adjust to taste)

  • Red chilies – 2, broken

  • Mustard seeds – 1 tsp

  • Urad Dal - 1/2 tsp

  • Curry leaves – 8–10 leaves

  • Peanuts – 2 tbsp

  • Turmeric powder – ½ tsp

  • Rasam Powder - 1 tbsp

  • Salt – to taste

  • Oil – 2 tbsp

Optional: A pinch of asafoetida (hing) for extra aroma. I don't miss this in my recipe.

 Instructions

  1. Prepare the poha

    • Rinse the poha quickly in water and drain.

    • Spread it out for a few minutes so it softens but doesn’t turn mushy.

  2. Make the tamarind gojju

    • In a pan, heat oil. Add mustard seeds and let them splutter. Add urad dal and peanuts.

    • Toss in curry leaves, red chilies, and hing.

    • Pour in the tamarind extract and let it simmer until raw smell fades.

    • Add jaggery, turmeric, rasam powder and salt. Cook until the mixture thickens slightly.

  3. Combine with poha

    • Add the softened poha into the tamarind mixture.

    • Mix gently so every grain is coated with the tangy-sweet-spicy gojju.

  4. Serve

    • Gojjavalakki tastes best warm, but it’s equally delightful at room temperature.

    • Pair it with a cup of strong filter coffee or enjoy it as a festive snack.

 It’s such a simple recipe, yet it carries the soul of Karnataka’s culinary heritage. Do try this recipe and let me know how it turned out.

For the video link please visit: Gojjavalakki

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