Puli Aval – Tamarind Poha (Upma)

Aval / Poha is flattened rice. It is very easily digestible and can be cooked in a jiffy. This puli aval is our family favourite. I usually make this when we get bored with the normal idli/dosa or especially when I am tired/lazy, this comes to my rescue. I have already posted an aval/poha upma recipe earlier. This is yet another delicious upma recipe…

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 10 mins]

Ingredients:

• Aval / Poha – 1 cup
• Tamarind paste – 1 tsp
• Salt – as needed

To dry roast & grind:

• Chana Dal – 1 tbsp
• Coriander Seeds – 1 tsp
• Red Chillies – 2 nos

To Temper:

• Peanuts – 2 tbsp
• Mustard – 1 tsp
• Urad Dal – 1 tsp
• Curry leaves – a sprig
• Turmeric powder – 1/4 tsp
• Asafoetida – a pinch
• Oil – 1 tbsp

Method:

• Wash aval/poha twice and add thick tamarind juice and soak. Leave this aside for 10 mins or until u start the seasoning.

• Heat a pan and dry roast the ingredients as mentioned above until golden brown. Let it cool.

• Grind this into a coarse powder. Heat a pan with oil and temper with peanuts first. Once the peanuts are almost roasted, add mustard. Once mustard splutters add urad dal and fry till golden brown.

• Add the coarsely ground powder, turmeric powder, asafoetida & curry leaves. Mix for a few seconds and add the tamarind soaked aval to this immediately. Add required salt and mix with very light hands so that aval blends well. Switch off the flame.

Puli Aval is ready.

Serve hot as breakfast or dinner.

Tips:

1. I used medium variety of poha. Use medium or thick variety as thin variety will become mushy.
2. Do not add more water while soaking else it will become soggy.