Here is the recipe for the famous ‘HuLi Avalakki’ made with tamarind, also called as ‘Gojju Avalakki’ in Kannada. ‘Gojju’ is a mixture which has a perfect balance of all the four basic tastes- sour, sweet, salt and bitter.
1.Thickest Avalakki( Flattened rice)- 2 cups, coarsely powdered in a grinder
2. Peanuts- a fistful, can add more if needed
3. Fresh coconut- 2 Tbsp
4. Rasam Powder- 2 Tsp
5. Tamarind- 1 Tsp paste, or water from about a lemon sized ball
6. Jaggery- 1 Tbsp, approximately
7. Fenugreek( Menthya)- 1/2 Tsp
8. Seasame( Ellu)- 2 Tsp
9. Curry Leaves- One sprig
10. Mustard seeds( Sasive)- 3/4 Tsp
11. Channa Dal-1 Tsp
12. Urad Dal- 1 Tsp
13. Whole red Chilies- 2
14. Oil- 2 Tbsp
15. Salt- To taste
16. Asafetida- 1/4 Tsp
17. Turmeric Powder- 1/4 Tsp
Wash the powdered Avalakki in water and keep aside for about 10 minutes after draining the excess water. The Avalakki soaks up the residual water, and becomes soft. In the meanwhile make a paste of the tamarind, rasam powder, jaggery, salt, some asafetida and turmeric powder. Check to make sure there is a right balance of sweet, sourness, spiciness and salt. This mixture is called the ‘Gojju’. Mix the avalakki well, with the gojju, and keep it aside for a few minutes. Dry roast the fenugreek seeds and sesame seeds, and powder them.
Fry the peanuts and keep them ready. Make a tempering of mustard seeds, channa dal, urad dal, asafetida, red chilies and curry leaves. Add the Avalakki mixture and stir well. Add the coconut and the peanuts. Add the Menthya- Sesame powder and mix well. Turn off the heat. Serve hot with fried happalas or sandige.