Gopalkala: Maharashtra’s Version of Mosaru Avalakki for Gokulashtami

Today, I am writing about Gopalkala, a naivedyam made with poha, dahi, cucumber and coconut in Maharashtra for Gokulashtami | Krishna Janmashtami.

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Gopalkala is very similar to Mosaru Avalakki made in Karnataka for Gokulashtami. There is almost no cooking involved except for the tempering. As a result, this recipe gets done in less than 15 minutes. I also often make this dish as a light brunch or one-dish lunch meal, especially in the sweltering summer heat. 🙂

Do try other Gokulashtami recipes: Palakayalu, Therattipal | Palkova, Mosaru Avalakki, and Sihi Avalakki.

Recipe for Gopalkala (Prasadam for Gokulashtami)

Serves: 2

Preparation Time: 10 Minutes   

Cook Time: 5 Minutes

 Ingredients

1. Thick Poha, Jada Pohe – 1/2 Cup (~30 gms)
2. Dahi – 1/2 Cup (~ 140 gms)
3. Finely Chopped Cucumber – 1/2 Cup (~80 gms)
4. Grated Coconut – 2 tbsp
5. Sugar – 1/2 tsp
6. Salt – 1/4 tsp

For Tempering

1. Ghee – 1 tsp
2. Cumin Seeds – 1/2 tsp
3. Grated Ginger – 1/2 tsp
4. Chopped Green Chillies – 1/2 tsp (~ 1 large green chilly)

Method

1. Add the Poha to a colander and hold it under running water for a few seconds till all the flakes are wet.
2. Leave the poha in the colander for 5 minutes so that all excess water is drained.
3. In a large bowl, mix the dahi, sugar and salt.
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4. Add the chopped cucumber, poha, and grated coconut; and mix well.
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5. Add the Tempering
   1. In a ladle, heat the ghee.
   2. Add cumin seeds and wait till they crackle.
   3. Add the grated ginger and green chillies.
   4. Stir-fry for a few seconds.
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6. Add the tempering to Gopalkala and mix well.
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7. Serve Gopalkala at room temperature or chilled. I prefer the chilled version and so leave the Gopalkala in the refrigerator for about an hour before I serve.

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Gopalkala | Gokulashtami Naivedya

Aruna

In India, some version of Dahi Poha/Chuda Dahi is offered as prasad on Gokulashtami (Krishna Janmashtami). Maharashtra’s version is called Gopalkala, and is made with poha, dahi, cucumber, and coconut. Gopalkala is also an excellent one-dish meal on a sweltering summer day.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Breakfast, Lunch

Cuisine Indian, Maharashtrian

Servings 2 People

Equipment

• Colander
• Tempering Ladle

Ingredients

  

1x2x3x

• 1/2 Cup Thick Poha, Jada Pohe (~30 gms)
• 1/2 Cup Dahi (~140 gms)
• 1/2 Cup Finely Chopped Cucumber (~80 gms)
• 2 tbsp Grated Coconut
• 1/2 tsp Sugar
• 1/4 tsp Salt

For Tempering

• 1 tsp Ghee
• 1/2 tsp Cumin Seeds
• 1/2 tsp Grated Ginger
• 1/2 tsp Chopped Green Chillies (~ 1 large green chilly)

Instructions

 

• Add the Poha to a colander and hold it under running water for a few seconds till all the flakes are wet.
• Leave the poha in the colander for 5 minutes so that all excess water is drained.
• In a large bowl, mix the dahi, sugar and salt.
• Add the chopped cucumber, poha, and grated coconut; and mix well.

The Tempering

• In a ladle, heat the ghee.
• Add cumin seeds and wait till they crackle.
• Add the grated ginger and green chillies.
• Stir-fry for a few seconds.
• Add the tempering to Gopalkala and mix well.
• Serve Gopalkala at room temperature or chilled.

Keyword Dahi Chuda, Gokulashtami Recipe, Gopalkala, Mosaru Avalakki

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!