Today is Krishna Janmashtami & you can have a look at my Krishna here. All the worshipping was done by my family & the eating was done by me :)

• 1 Cup Poha - Thick or Medium variety
• 2 tsp Rasam powder - Home made or any other brand. MTR works great
• A small piece of jaggery
• Tamarind extract from a lemon sized tamarind ball
• 1 tbsp seasme seeds - roasted & powdered
• 1 tsp mustard seeds
• 4-5 red chillies - broken
• A sprig of curry leaves
• 1 tsp chana dal
• 1 tsp urad dal
• A handful of groundnuts
• 2 tbsp fresh grated coconut
• Salt as per taste
• Cooking oil

• In a pan, dry roast poha until slightly warm. Transfer to a mixer & pulse the poha for a couple of times so that it is crushed coarsely. Do not make it into a fine powder.
• In a vessel, take a little more than 3/4th cup of water, Add Rasam powder, tamarind extract & jaggery. Mix well & allow the jaggery to dissolve completely.
• Add this water to the poha mixture, little at a time. Mix well such that no lumps are formed. Set aside for about 15-20 mins. The poha would have soaked up all the water & should be crumbly. If there are any lumps, separate them with your fingers. It should look like Rava.
• Heat oil in a kadhai, splutter mustard seeds. Add groundnuts, red chillies, curry leaves. urad & chana dal & allo them to slightly change colour. Add poha, sesame seeds powder, Salt & a tbsp of oil & mix well.
• Keep mixing over low heat for about 3 mins.

• I used thin variety poha today. If you are using the thick variety, you made need a little more water. But I really does not make any difference in the taste
• Grated dry coconut can be added instead of fresh coconut. But I personally prefer using fresh coconut
• A tsp of roasted cumin & pepper powder can be added towards the end. I usually do not add this.
• Gojjavalakki is a dry dish so, it pairs well with yogurt.