Spicy Sweet Tangy Rawa Poha or 'Gojju Avalakki'

This is one of my family's all time favourites. Whenever I think of this yummy form of poha my mouth starts drooling.

So simple to do in less than an hour but tastes so heavenly...very comfort food and ideal on the days of vrat and fasting.

Now to the recipe,
Ingrdients:
Poha - 2cups(coursely ground to  medium to thick rawa consitency),
Tamarind - 1medium lemon size(soaked and take the juice),
Jaggery - 1/2 medium lemon size,
Rasam Powder - 1 to 11/2 Tblspn,
turmeric - 1/2 tspn
Salt.

For tempering:
Oil - 2Tblspn,
Mustard - 2tspn
Asafoetida - generous pinch,
Groundnut - 1Tblspn,
Chana Dal - 1tspn,
Curry leaves - 2sprigs,
Red chillies whole - 4-5 broken.

Dry coconut - 1/2 cup

Method:
Squeeze the soaked tamarind and take the juice, do not make it very runny,
To the tamarind juice add salt, rasam powder and jaggery and turmeric and mix well without any lumps of the masala especially the rasam powder, jageery and salt well dissolved.
Add the poha rawa and mix well, this mixture should be more than wet for the rawa to soak well.
Set aside this for 1/2 hour, until the whole rawa well soaked and bubbles up.
Crumble them in your hands to seperate the grains, so it becomes grainy.
In a pan heat oil, add asafoetida and mustard, when it crackles add groundnut and chana dal and roast them until brown and crunchy and then add curry leaves and red chillies and fry and then add the rawa and mix well in the seasoning.
Lower the flame and cook for 2 - 3 mins until all the flavours are combined and cooked well.
Finally add dry copra or coconut and mix well and serve hot.