Huliyavallakki ( gojjavallakki )

Ingredients 

Ghatti avalakki ( thick poha )—2 cups

Tamarind( hunase hannu// imli) soaked in water— big lemon sized.

Jaggery powder (Bella/ gud)—2 tablespoon 

Menasina pudi.  (Saarina  pudi// rasam powder  )—2 tablespoon 

Salt to taste.

Jeera (jeerige// cumin seeds)— 1 teaspoon 

 black Pepper corns— 1 teaspoon 

Menthya seeds( fenugreek seeds)--1/2 teaspoon 

Black or white til  ( seasame. ) seeds—1 tablespoon 

Method 

Powder  poha in a mixy to coarse powder ( just pulse the mixer grinder jar  for 2 seconds)

Wash in water twice ,drain water  and keep.

Dry roast til seeds,pepper seeds,jeera,menthya seeds for 2 minutes until menthya turns into brown colour.

Cool it completely and powder it to coarse texture.

In a  thick bottomed kadai or pan   take squeezed  tamarind juice,add jaggery,salt boil for a minute  on medium heat.

Then add menasina pudi mix well let it boil for 3 to 4 minutes .

Then add ground powder  boil and keep  on stirring till it becomes a paste .

Tempering ( oggarane)

Oil—-3 tablespoon 

Ground nut( kadale kayi bija) —1/2 cup

Mustard seeds(sasive)- 1 teaspoon 

Jeera(jeerige // cumin seeds)—1teaspoon

Channa dhal(kadale belle) —1 tablespoon 

Urad dhal(uddina belle)— 1 tablespoon 

Curry leaves( karibevu// kadipatta)—few

Asafoetida( hing// ingu)— 1/2 teaspoon 

Turmeric powder ( arisina// haldi)—1/2 teaspoon 

Dry Red chillies—2

 Dry coconut  grated ( kobbari// copra )—2 tablespoon

Method 

Take soaked  avallakki separately  in a bowl,add prepared  tamarind paste,grated coconut,mix well with hand .

Take oil in a  pan or laddle, when hot  enough add ground nut ,fry  till done then add mustard seeds,jeera,channa dhal,urad dhal,turmeric,asafoetida,curry leaves,red chillies. Sauté on medium flame . 

When done pour over avalakki mixture.

Mix everything together well and serve.
 Huliyavallakki is ready to serve.
 Serve with butter milk.