Puli Aval | Poha with tamarind

Poha or Aval is is very easy to cook and can be done in any time. Today I felt like to have tamarind rice. But I wanted to try something different. Then I remembered my mom’s special poha with tamarind. This tangy aval is my favorite. But she rarely prepares poha when I was small. I was not much interested to eat poha. When I was in PG, poha was the only dish they prepare good. That is how started showing interest in cooking and eating poha.

Let’s see how to make this poha with tamarind.

Ingredients:

Poha/Aval – 1 cup

Mustard – 1 tsp

Urad dal – 2 tbsp

Channa dal – 1 tsp

Peanuts – 2 tbsp

Red chili – 6 Nos

Onion - 1

Methi seeds powder – 1 tsp

Garlic – 4 cloves

Asafetida – a pinch

Tamarind – 1 big lemon size

Sesame Oil – 1 tbsp

Salt as needed

Curry leaves

Method:

First soak tamarind in hot water for 5 mins. Chop onion and garlic finely. (onion and garlic are optional)

Extract juice from soaked tamarind.

Take a cup of poha, wash twice and drain the water completely and keep aside. If the poha is thick variety then drizzle 1 or 2 tbsp of water and soak till the time you cook.

Heat 1 tbsp. of oil in a pan, add peanuts, and fry till the color changes slightly. Keep the fried peanuts aside.

In the same pan and oil, add 1more tsp of sesame oil. When the oil is hot, add mustard seeds and wait till it splutters. Add urad dal and channa dal.

When the dal color starts changing to golden, add onion, garlic, red chilies and curry leaves. Fry till the onion color changes to pink. (I forgot to add garlic while taking the photo).

Now add turmeric, methi powder and asafetida and sauté for 5 seconds.

Add the extracted juice and required salt. Mix well.

Boil it well for 10 mins or till the juice reduce to half and oil oozes out.

Now add the washed and soaked poha and mix well. Cook for 5 mins in low flame.

Note:

Use thick variety poha for better taste.

Onion and garlic is optional.