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Puli aval recipe
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Puli aval recipe, South Indian style Tamarind Poha – No onion no garlic tiffin recipe – Easy Puli aval recipe with full video and step by step pictures.
Puli aval is a quick and easy tiffin recipe made in our house for breakfast or evening tiffin. My amma makes puli upma using rice flour and it is our favorite too. This puli aval tastes similar to puli sadam | tamarind rice. We are not making puli kaichal paste for making this puli aval.
If you have tamarind paste in hand, it is even quicker to make this tiffin. As it is a no onion no garlic recipe, you can make this on festival days and during Navaratri too. I used thick white aval for making this puli aval. You can use red poha for a healthier version too.
Also check out some quick tiffin recipes, gojju avalakki, aval pidi kozhakattai, avalakki Pongal, mor aval recipe, and no-cook sweet and savory aval.
Puli aval recipe
Tangy tamarind flavoured poha recipe
Servings 2
Ingredients
1 cup thick poha5 tbsp thick tamarind extract1 tbsp sesame oil½ tsp mustard seeds3 red chili2 tbsp peanuts1 tsp urad dal1 tsp chana dalSalt as needed¼ tsp Asafoetida¼ tsp turmeric powder
Instructions
Wash the poha | aval and drain the water.
Make a thick extract from a small goose berry sized tamarind.
Add this to the washed poha along with turmeric powder and salt. Mix well evenly.
Keep this aside for 5-10 mins, let the aval absorb the tamarind water
Fluff it up well
In a pan add oil and throw in the mustard seeds, asafoetida, channa dal, urad dal, peanuts and red chilli .
When the mustard seeds splutter and the dals turn brown.
Add the tamrind poha mixture to this and mix gently.
If you feel it is dry just sprinkle few drops of water.
Garnish with curry leaves
Always serve this hot with roasted papad.
Video
Notes
1. Use thick poha for making puli aval.
2. Puli aval pairs well with papad or curd.
Wash the poha | aval and drain the water.
Make a thick extract from a small goose berry-sized tamarind.
Add this to the washed poha and turmeric powder and salt.Mix well evenly.Keep it aside for 5-10 minutes, let this absorb the tamarind water nicely.Fluff it up well
In a pan add oil and throw in the mustard seeds, asafoetida, channa dal, urad dal, peanuts, and red chili.When the mustard seeds splutter and the dals turn brown.
Add the tamarind poha mixture to this and mix gently.
If you feel it is dry just sprinkle a few drops of water.Garnish with curry leaves
Always serve this hot with a roasted papad.
Use thick poha for making puli aval.Puli aval pairs well with papad or curd.
The post Puli aval recipe appeared first on Jeyashri’s Kitchen.
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