This is my favorite like the Lemon Aval I posted earlier. Mom makes this for me for dinner. I had forgotten this one after I got married. Once when she came here to SG, I was wondering what to have for my dinner. This is my daily routine. What’s for dinner routine. I always want something hot and prepared freshly, preferable a tiffin for dinner, where as Vj is just opposite. So the problem is always for me. So mom quickly asked me why dont you make puli aval. Its easy to make and u like it also? Then only I remembered this after years, though I dint showed up to mom that I have not prepared it for so long. Most of the times I am lazy to prepare something for myself and eat this and that(all unwanted junks!
And while everything was running behind my mind, mom took the poha she took from India and made this under 20 minutes and gave me. Should anyone tell the heavenly taste of the comfort food made by your own mom and placed in your hands? It was divinely. Sigh. If only we get the same feeling everyday
Puli Aval recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 15 mins | Cook time: 5 mins | Serves: 2
Prep Time: 15 mins | Cook time: 5 mins | Serves: 2
Ingredients
Flattened rice/ poha/ aval (thick variety) - 1 cup
Tamarind - Goose berry sized
Turmeric - 1/4 tsp
as needed
Sesame oil - 1 tsp
Tamarind - Goose berry sized
Turmeric - 1/4 tsp
as needed
Sesame oil - 1 tsp
To temper
Sesame oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tbsp
Peanuts - 2 tblsp
Asafoetida - 3 generous pinches
red chillies - 2
Green chillies - 2
Curry leaves - 1 sprig
Mustard - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tbsp
Peanuts - 2 tblsp
Asafoetida - 3 generous pinches
red chillies - 2
Green chillies - 2
Curry leaves - 1 sprig
Method
- Wash poha well twice in water. Extract tamarind juice and make it one cup with water. Heat it until it starts to boil. Add it to the washed, well drained poha. The water should immerse the poha well. But just enough for that, not more.
- Add turmeric, a pinch of asafoetida and salt to it. Mix well. Keep it covered for min 5-10 minutes or max. until you cook. By the time you open, all the water would have been absorbed by the poha.
- Heat a kadai with oil and temper with the items given under ‘To temper’ table. Add green chillies and curry leaves in the later part to ensure the dals get fried well. Lastly add the asafoetida.
- Add the soaked poha. Mix well and gently pat it to level it in the kadai and cook covered in low flame for 3-4 minutes.
- Soaking in hot tamarind water gives you soft texture aval. Also makes the cooking easy and quick.
- The turmeric added will have its effect only after the poha gets cooked. Until that, you may not feel the colour. You can see this in step 4.
- Do not add more water and soak, otherwise the poha turns gooey.
- I use sesame oil for topping, just before eating to give a nice flavour.
- I use both the chillies just for flavour.
- I used ready made tamarind paste. So the job was super easy.
Mix well and top with sesame oil and enjoy the Puli aval. Tastes great even after cooled down.
i haven't seen this banner you are referring to, will keep an eye out for it next time :) my mom in law makes this really well. i love it!
ReplyDeleteTamilnadu version is slightly different from Karnataka's famous Gojju avalakki...I just love it,tangy,spicy and yummy
ReplyDeleteSome simple recipes are only at home!!! so simple, so yummy and so healthy!!!
ReplyDeleteSowmya
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My mother makes the same..and I love it with curds and sugar! She adds Moar Molaga to this, to take a bite of it every now and then!! V. tasty!
ReplyDeletepoha is healthy one raks :) i add some veggies :) and some times paneer !
ReplyDeleteLove the shot Raks! this my favourite too
ReplyDeletehttp://great-secret-of-life.blogspot.com
My Mother used to prepare this puli aval during janmashtami(she named it as KARA AVAL) along with sweet aval...so tempting..
ReplyDeleteI make the puli avil by adding little jaggery in tamrind water. add little sambar or rasam powder while soaking. Do seasoning as usual. Can add little black til and 2-3 grains of Menthia (roasted and powdered ) add little coconut also. Yum Yum.
ReplyDeleteYah We too make it often...Love this to the core.. Yumm :) Poha is such a handy one always :)
ReplyDeleteSounds tangy and yummy!!
ReplyDeletesuper tempting and inviting
ReplyDeletenice one
ReplyDeleteGreat..my breakfast tomorrow :))
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Looks very delicious. Love the flavors. Yummy!
ReplyDeleteThis used to be regular in my parents place too. I bring the thick variety poha from India just for this dish, otherwise use the thinner variety for the rest of the dishes.
ReplyDeleteI like the peanuts in the dish, they add to the looks in your picture and the crunch to the dish.
My hubby's fav poha. Once try by saute the onion and also add sambar powder which will give a different and yummy taste Raji.
ReplyDeleteeasy n tasty recipe
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i love this puli aval more compared to lemon poha...looks very inviting...amazing clicks as always :) love it!!
ReplyDeletelove this tangy and delicious upma ...
ReplyDeletenice clicks dear :)
Love this tangy poha, one of my mom's signature dish too.
ReplyDeletesuper yummy and yummy clicks
ReplyDeleteYummy recipe,love to grab it from the screen...Pics luks exactly same raji:)
ReplyDeleteyummyyyyyyyyyyyyyyyyyyy I love it so much.What a click raks looks lovely.
ReplyDeleteNever tried poha & tamrind combo, must say looks really inviting.
ReplyDeleteFirst time to ur space & loved it. Happy to follow u, stop by mine when u get time
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Hi
ReplyDeleteThis is new to me the picture is so tempting Gosh I get med aval which will get soaked on washing ... I will gv a try n let u know thanks for such tempting recipes
nice and easy to cook.
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Can it done using the thin variety of aval.?
ReplyDeleteI dont think, coz, we need to soak, if u soak thin aval, then it may turn mushy?
Delete