Puli Aval is a simple and traditional South Indian breakfast recipe. It is a tangy, spicy and delicious dish.
To mix with Poha:
Flattened Rice (Thick Poha) – 1 cup
Sambar Powder – 1 ½ tbsp
Turmeric Powder – 1/8 tsp
Grated Jaggery – 2 tsp
Salt to taste
Tamarind Pulp – small goose berry sized ball soaked in ¼ cup of warm
Gingelly Oil (Sesame Oil) – 1 tbsp
Mustard Seed – 1 tsp
Urad Dal – 1 tsp
Chana Dal – 1 tbsp
Red Chilli (broken) – 2
Curry Leaves – from 2 twigs
Asafoetida – ¼ tsp
Roasted Peanuts – ¼ cup
Squeeze the soaked Tamarind and extract the juice and mix with the water in which it was soaked.
Wash and drain the Poha in a colander and keep aside for 20 minutes.
Take the soaked Poha and all other ingredients under the “to mix with Poha” column in a mixing bowl. Mix them well. Check the spiciness, tanginess and salt and adjust, if required.
Heat the Oil in a broad pan. Add Urad Dal, Channa Dal and Mustard. Allow the Mustard to crackle. Add the broken Chilli and Curry leaves. Stir cook for 30 to 40 seconds. Add Asafoetida.
Stir and add Poha immediately. Stir cook gently for 4 to 5 minutes in low to medium flame. Else the Poha may break into rice flakes.
Add the roasted Peanut. Stir cook for a few seconds.
Transfer to a serving bowl.
- Vary the quantity of Tamarind depending on its tanginess.
- In place of Sambar Powder, you can also use Rasam Powder.
- You can crush the Poha coarsely and mix all the ingredients. But, do not rinse the Poha.
- If you do not have the Sambar Powder, take 3 to 4 Chillies, 1 tsp of Coriander Seed, 1 tbsp of Urad Dal, 1 tbsp of Channa Dal and ½ tsp of Cumin Seed. Dry roast all these ingredients (except Red Chillies) till they turn light golden pink. Roast the Red Chilli in few drops of Oil. Take all the ingredients together in a mixer jar and grind them to a coarse powder. Use this powder in place of Sambar powder.