Puli Aval | Tamarind Flattened Rice
Puli Aval Upma | Puli Aval | Aval upma | tamarind aval | krishna jayanthi recipe | Janmashtami | Easy poha recipe | aval upma | poha recipe with step by step pictures and video recipe. Check out the video recipes for
Puli Aval Upma | Puli Aval | Aval upma | tamarind aval | Krishna Jayanthi recipe | Janmashtami | Easy poha recipe | aval upma | poha recipe is an easy and quick breakfast/dinner recipe prepared with Aval and tamarind. Tamarind Flattened rice can be prepared within 10 minutes. Tiffin like this is perfect for busy mornings. It can also be prepared as a prasadam for Krishna Jayanthi and Siva Rathiri. One thing I like about Aval is the cooking time. Within no time any variation with Aval can be prepared. After returning from school if we are hungry, Aval upma is one of the tiffin varieties Amma makes super quick. During my initial days of cooking, I tried cooking Aval like Semiya and Vermicelli. It will go big time for my bloopers cooking. Aval was mushy and we didn't like the texture. Amma was told to add hot water, and soak Aval. After a few trials and errors, I figured out the way that suits me. I let the water get auto cut-off in the kettle, soak the thick Aval for 2-3 minutes, and it always comes in the perfect texture we prefer 😁 
For tiffin, I always go for 
Other Aval recipes in TMF
Puli Aval | Tamarind Flattened Rice
Ingredients
- Thick Aval/Poha flattened rice - 1 cup + ¼
- Tamarind paste - 1 tbsp
- Turmeric powder - a generous pinch
- Coriander powder - ½tsp
- Cumin powder - ⅛
- Roasted peanuts - ¼ cup
- To temper:
- Sesame Oil -½ tbsp
- Mustard seeds - ½ tsp
- Split Urad dal - ½ tsp
- Channa dal - 1 tsp
- Asofetida - generous pinch
- Curry leaves - few
Instructions
- Add tamarind pulp, salt, turmeric powder to aval and pour hot water till it is well immersed; let it sit for 2-3 minutes. Strain it in a colander; spread it in a plate and fluff it well
- Add oil and when the oil becomes hot, add the ingredients under "to temper" and let it splutter. Add the roasted peanuts and give a quick stir
- Add turmeric power, coriander powder and cumin powder; stir it for a minute
- Add the poha to the tadka; mix well
Video
Notes
- Red Aval can be used instead of White, but it takes more time to become soft
- Onion, ginger -garlic paste can be sauted after tempering
- Tamarind extract can also be added to cooked aval. After tempering add cooked aval and tamarind extract; cook till the raw smell goes off
- I have used thick tamarind extract. Tamarind water extracted from small gooseberry size can be used instead
- If you are using thin Flattened rice cooking time may vary
- I forgot to add curry leaves while taking pics
- Adjust the tamarind according to the tangibles you like
8. I used store bought thick tamarind pulp
9. Pulikaichal can be used for making puli Aval. Just mix 2 tablespoon of taste to the Aval and di gentle mix. Let it sit for atleast 2 hour then enjoy
Ingredients: Thick Aval/Poha (flattened rice) - 1 cup + ¼ Tamarind paste - ½ tablespoon Turmeric powder - a generous pinch Coriander powder - ½tsp Cumin powder - ⅛ Roasted peanuts - ¼ cup To temper: Sesame Oil -½ tablespoon Mustard seeds - ½ teaspoon Split Urad dal - ½ teaspoon Channa dal - 1 teaspoon Asofetida - generous pinch Curry leaves - few Method:
- Add tamarind pulp, salt, turmeric powder to aval and pour hot water till it is well immersed; let it sit for 2-3 minutes. Strain it in a colander; spread it in a plate and fluff it well
- Add oil, and when the oil becomes hot, add the ingredients under "to temper" and let it splutter. Add the roasted peanuts and give a quick stir
- Add turmeric power, coriander powder and cumin powder; stir it for a minute
- Add the poha to the tadka; mix well. Serve hot with sugar/ chutney/curd/lemon pickle or warm it before serving
