Easiest Way to Cook Perfect Puli aval (Tamarind Poha)

Name: Easiest Way to Cook Perfect Puli aval (Tamarind Poha)
Prep time: 11 min
Cook time: 1 h
Cuisine: American
Ingredients: 1/2 teaspoonmethi seeds; 1 teaspoondhaniya seeds; 1/2 teaspoonpepper corns; 3-4red chilli; 1/2 teaspoonblack til or white; 1 teaspoonroasted peanuts; 1 cuppoha; 1/2 teaspoonmustard seeds; 1/2 teaspoonchana dal; 1/2 teaspoonurad dhal; 1slit green chilli; Handfulcurry leaves; 2 teaspoonsgingelly oil; to tasteSalt; 1/2 teaspoonhing; 2 teaspoonstamarind pulp; 1/2 teaspoonturmeric powder

Jayden Wells

Recipe

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Easiest Way to Cook Perfect Puli aval (Tamarind Poha) Delicious, fresh and tasty.

Puli aval (Tamarind Poha). Puli aval is an easy and quick south Indian breakfast. I learnt puli aval recipe from mom. This is my favorite like the Lemon Aval I posted earlier.

Tamarind Poha is a simple and delicious evening snack or morning breakfast dish.

A very scrumptious and healthy dish for kids too.

How to prepare Puli Aval Upma.

You can have Puli aval (Tamarind Poha) using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Puli aval (Tamarind Poha)

Prepare 1/2 teaspoon of methi seeds.
Prepare 1 teaspoon of dhaniya seeds.
It’s 1/2 teaspoon of pepper corns.
It’s 3-4 of red chilli.
You need 1/2 teaspoon of black til or white.
It’s 1 teaspoon of roasted peanuts.
You need 1 cup of poha.
Prepare 1/2 teaspoon of mustard seeds.
You need 1/2 teaspoon of chana dal.
Prepare 1/2 teaspoon of urad dhal.
It’s 1 of slit green chilli.
Prepare Handful of curry leaves.
It’s 2 teaspoons of gingelly oil.
It’s to taste of Salt.
Prepare 1/2 teaspoon of hing.
You need 2 teaspoons of tamarind pulp.
It’s 1/2 teaspoon of turmeric powder.

Make a thick extract from a small goose berry sized tamarind.

Add this to the washed poha and mix evenly.

In a pan add oil and throw in the mustard.

Extract tamarind pulp and soak poha in it.

Puli aval (Tamarind Poha) instructions

Dry roast methi seeds, dhaniya, pepper separately first and cook on a plate..
Now dry roast red chilli and black til. Cool on plate..
Roast peanuts and keep aside..
Now soak the poha in Tamarind pulp for ten mins. Now add oil in Kadhai it add mustard seeds chana daal urad dhal curry leaves and turmeric powder and cook well..
Once the roasted masala is cool add it with 1/4 cup of coconut with a pinch of salt and grind it to coarse paste..
Now add it to the poha mix well and lastly add peanuts again give it a good mix and serve hot..

If it does not immerse fully add little water.

Heat oil - add the ingredients listed under 'to temper' , add required salt and fry well until dals turn.

Tamarind Poha: Use Thick Poha Variety, which will be fluffy and not mushy upon soaking.

We can also use Red Poha Variety.

We need thick Tamarind Extract for the gravy.