South Indian Style Poha (Gojjavalakki)

A wholesome South Indian style poha recipe prepared using red rice or black rice poha, balanced with traditional spices, jaggery, and fresh coconut.

Ingredients

• Red rice poha / Black rice poha – 1 cup

• Sambar powder – 1 tsp

• Turmeric powder – ¼ tsp

• Palm jaggery / Sugarcane jaggery – 2 tbsp

• Salt – to taste

• Plain kokum juice / Tamarind pulp – 2 tbsp

• Water – 1 cup

For Seasoning

• Coconut oil / Sesame oil – 2 tbsp

• Mustard seeds – 1 tsp

• Groundnuts – ¼ cup

• Green chillies – 2 (optional)

• Curry leaves – 1 sprig

• Hing – ¼ tsp

• Fresh grated coconut – 3 tbsp

• Coriander leaves – 1–2 tbsp

Method

1. Dry grind the ingredients from 1 to 5 in a mixer grinder until they reach a fine rava-like consistency.

2. Mix the poha rava with kokum juice and water. Keep it aside for 10 minutes.

3. After 10 minutes, mix it well. The texture should resemble soft and moist rava. If the mixture feels dry, sprinkle a little water, mix again, and keep aside.

4. Heat a kadai and add coconut oil or sesame oil.

5. Once the oil is hot, add mustard seeds. When they begin to crackle, add hing, curry leaves, green chillies, and groundnuts.

6. Fry the groundnuts until golden and aromatic.

7. Add the poha rava mixture and mix well.

8. Turn off the flame and add freshly grated coconut and coriander leaves.

9. Mix gently and serve warm.