Huliavalakki or Gojjavalakki

Ingredients

Avalakki/poha: 2 cups
Jaggery - about 1/2 cup
Tamarind juice extract - 1/2 cup
Rasam powder or menasina pudi - 1 tbspn
Sesame seeds/ellu - 1 tbspn
Turmeric powder- 1 tspn
Asafoetida - 1 pinch
Salt to taste 
For the seasoning
Ground nut- 1 tbspn
bengal gram dal- 1 tspn
Urad dal - 1 tspn
Mustard seeds - 1 tspn
Curry leaves- few
Oil - 1 tbspn

Mix avalakki, turmeric powder and ellu into a mixie jar and grind it into coarse powder. Ensure that you take it off after just one round because you should avoid getting a fine powder. In a separate vessel, add the tamarind juice extract, jaggery, salt and rasam powder and mix it up nicely (not on the stove though). Now add the coarse powder into this. The liquid into which you add the coarse powder should be just enough to cover it and not more than that.(you may adjust that with some water) Leave this aside for about ten minutes. In a pan, heat some oil, add mustard seeds, curry leaves, groundnut, bengal gram dal and urad dal - once they turn golden brown add the avalakki that has been soaked, into the pan and heat it up a bit as you stir it around. Serve hot. This also goes well with curd.