firstly, in a large mixing bowl take 2 tbsp tamarind pulp, 1 tbsp jaggery, 1 tbsp puliyogare masala and 1 tsp salt.
add 1 cup water and mix well-dissolving jaggery completely. keep aside.
now in a blender take 1¼ cup thick poha.
blend to coarse powder without adding any water.
transfer the prepared avalakki powder into masala mix and mix well.
allow to rest for 10 minutes, absorbing all the water.
mix again breaking any lumps. keep aside.
now in a kadai, heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 1 dried red chilli, 1 chilli and few curry leaves.
add in the prepared avalakki mixture along with ½ cup coconut and mix well.
cover and simmer for 5 minutes, or till poha gets cooked completely.
finally, serve gojju avalakki garnished with more coconut.