Gopalkala

गोपालकाला (Gopalkala) Summary गोपालकाला is a traditional dish prepared on Krishna Janmashtami. This dish serves as a balanced snack item. There is a legend associated with this dish which goes as follows: When Krishna used to go into the jungle with his friends, they used to bring food items like flattened rice ( dry poha), puffed sorghum (jowar lahi), roasted gram (phutane), and sour curd. But curd and butter was forcibly taken by Kansa hence only rich people can afford to give curd to their children as lunch. So Krishna used to mix all items, and then everyone used to eat that together. So even if someone is poor, they also can enjoy the delicacy of curd without feeling guilty. Today this dish serves as an example of equality and fraternity. The modern day version however is a bit modified to enhance its taste. Description गोपालकाला has a mixture of sour, sweet & spicy flavors. It has a distinguishing texture of crunchy and softness together. The flavor is usually enhanced with curry leaves, green chilli, and coriander leaves. The balanced flavors of this serves as a unique delicacy to tongue. It contains carbohydrates, proteins and fats serving a proper filling snack item prepared under 30 minutes. Ingredients (1 serve) 1 small bowl flattened rice (poha) 1 small bowl puffed sorghum (jowar lahi) 1 tablespoon roasted gram (phutane) 1 small bowl sour curd 5 teaspoons sugar 2-3 green chillies (sliced, 1/2 inch) 5-6 curry leaves coriander leaves 1 tablespoon cooking oil 1/2 teaspoon mustard seeds 1/4 teaspoon asafoetida (Hing) salt as required water Equipments tadka pan mixing bowl spatula Procedure Take 1 small bowl of flattened rice (poha) and soak for 5-10 minutes. Take 1 small bowl of sour curd and add 5 teaspoon sugar and salt as required. Now take 1 tablespoon cooking oil in tadka pan and add 1/2 teaspoon mustard seed. Let mustard seeds pop then add asafoetida, curry leaves and sliced chillies. Let chillies cook and curry leaves become crunchy then pour it on curd misture. Now add soaked flattened rice (poha), puffed sorghum (jowar lahi) and roasted gram (phutane). Mix it well, keep it for 5 minutes and garnish it with fresh coriander leaves. Variations This dish can be enhanced further by adding pomegranate seeds, diced apple, peanuts to improve crunchiness. Sometimes Indian pickle (Achar) is also added. Note This documentation is published to establish publicly searchable prior art under international patent guidelines. The formulation, ingredients, relative proportions, and preparation methodology described herein represent traditional knowledge, made freely available under the Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA 4.0).