Puli Aval Upma 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 told to add hot water, and soak Aval.After few trails and errors, I figured out the way that suits me. I let the water get auto cut-off in 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 Aval upma. Recently Siva rathiri came. My Amma went to my Aunt’s place. There my Aunt prepared Puli Aval, Vella Aval, sweet potato masiyal and Thayir vada for the pooja.
Seeing all the pictures I felt hungry, that when I realized I almost forgot puli Aval. I wanted to try puli Aval that day. Called my Amma and asked how to prepare it.
I was so surprised to see the simplicity in this dish. Super quick recipes like this are my saver. I try something and forgot after few months so bookmarking the puli Aval now. Hope I don’t forget this from now on😂
If you are going to have it for dinner, Tamarind poha can be prepared in the evening. Just warm it before serving. Tangy-flavor lovers can’t say no to this puli Aval upma. Also try instant puli sadam if you like tangy flavor
Pulikaichal can also used for make puli Aval. Refer notes.
Puli Aval | Tamarind Flattened Rice
Ingredients
- Thick Aval/Poha flattened rice - 1 cup + 1/4
- Tamarind pulp - 1 tsp
- Turmeric powder - a generous pinch
- Coriander powder - 1/2tsp
- Cumin powder - 1/8
- Roasted peanuts - 1/4 cup
- To temper:
- Sesame Oil -1/2 tbsp
- Mustard seeds - 1/2 tsp
- Split Urad dal - 1/2 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 tbsp 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 + 1/4
Tamarind pulp – 1 tsp
Turmeric powder – a generous pinch
Coriander powder – 1/2tsp
Cumin powder – 1/8
Roasted peanuts – 1/4 cup
To temper:
Sesame Oil -1/2 tbsp
Mustard seeds – 1/2 tsp
Split Urad dal – 1/2 tsp
Channa dal – 1 tsp
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
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