मMasala AtlasBiryani
Karnataka

Gojju Avalakki

Tamarind-flavored pounded rice, a common Udupi temple breakfast.

Prep20 minCook20 minTotal40 minServes4DietVegLevelMediumSpice
Gojju Avalakki from Karnataka

About this dish

Gojju Avalakki, also known as Huli Avalakki, is a sacred breakfast dish often served as 'Prasada' in Udupi Krishna Mutt. Unlike the stir-fried versions, this involves grinding dry beaten rice into a coarse meal and hydrating it with a cooked tamarind-jaggery base (Gojju). It is a perfect harmony of sour, sweet, and spicy notes, designed to be eaten at room temperature.

Ingredients

The Rice Base

  • 250g (3 cups) Thick Avalakki (Beaten Rice)
  • 1/2 cup Grated dried coconut (Kopra)
  • 1 tbsp Sesame seeds, toasted

The Gojju (Flavor Base)

  • 1/2 cup Tamarind extract (thick)
  • 3-4 tbsp Jaggery powder
  • 2 tbsp Rasam powder (Udupi style)
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric powder

The Tempering

  • 3 tbsp Oil (preferably coconut or peanut)
  • 1 tsp Mustard seeds
  • 2 tbsp Chana dal
  • 1 tbsp Urad dal
  • 2-3 Dried red chilies, broken
  • 1/4 tsp Hing
  • 2 Sprigs Curry leaves

Method

  1. 1

    Pulse the avalakki

    Clean the thick avalakki of any stones. Place it in a dry blender jar and pulse 2-3 times until it resembles coarse semolina or grits. Do not over-process it into a fine powder; the texture should be grainy.

  2. 2

    Toast sesame and coconut

    Dry roast the sesame seeds until they pop. In a bowl, mix the pulsed avalakki with the toasted sesame seeds and the grated dry coconut (Kopra). The coconut adds the necessary richness to the dry rice.

  3. 3

    Prepare the Gojju liquid

    In a medium saucepan, combine the thick tamarind extract, jaggery, rasam powder, salt, and turmeric. Add 1.5 cups of water and bring to a boil over medium heat.

  4. 4

    Simmer the concentrate

    Let the mixture boil for 5-7 minutes until the raw smell of tamarind disappears and the liquid reduces slightly. It should be a thin, intensely flavored syrup. Taste it—it should be very tangy and sweet.

  5. 5

    Hydrating the rice

    Slowly pour the hot Gojju liquid over the dry avalakki mixture. Stir gently with a spoon to ensure all the grains are moistened. Cover the bowl with a lid immediately.

  6. 6

    The resting phase

    Let the mixture sit undisturbed for 15-20 minutes. During this time, the coarse avalakki will absorb all the liquid and swell up, becoming soft yet maintaining a distinct grain structure.

  7. 7

    Prepare the tempering

    Heat oil in a small pan. Add mustard seeds, followed by the chana dal and urad dal. Fry until the dals are deep golden and crunchy. Add the red chilies, curry leaves, and hing at the very end.

  8. 8

    Final assembly

    Pour the hot tempering over the rested avalakki. Use a fork to fluff up the grains and incorporate the tempering evenly. The oil helps to separate the grains and adds a glossy finish.

  9. 9

    Final check

    Check the consistency. If the avalakki feels too dry or hard, sprinkle a little warm water and let it sit for another 5 minutes. The final dish should be moist but not sticky.

Notes & variations

  • The use of Kopra (dry coconut) is traditional as it has a longer shelf life and better texture for this dish than fresh coconut.
  • Udupi Rasam powder is preferred as it contains the specific proportions of cumin and fenugreek suited for this dish.
  • This dish travels extremely well and is a popular choice for long-distance train journeys in India.
  • If you don't have jaggery, brown sugar can work, but you will lose the earthy depth of the original.

Serve with

Serve with a spoonful of fresh curds (yogurt) or simply as is with a few fried papads.

Cook's note

Always pulse the avalakki before adding liquid; if you use whole flakes, they won't absorb the tamarind syrup evenly and the texture will be patchy.

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