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Home » BACHELOR COOKING » Puli aval recipe, tamarind aval, South Indian breakfast

Puli aval recipe, tamarind aval, South Indian breakfast

December 7, 2012 by Raks Anand 33 Comments / Jump to Recipe

puli-aval-recipe
Puli aval is an easy and quick south Indian breakfast. I learnt puli aval recipe from mom. Just 20 mins, you are ready with wholesome breakfast that is light on tummy.

This is my favorite like the  Lemon Aval I posted earlier. Mom makes this for me for dinner. I had forgotten this one after I got married. Once when she came here to SG, I was wondering what to have for my dinner. This is my daily routine. What’s for dinner routine. I always want something hot and prepared freshly, preferable a tiffin for dinner, where as Vj is just opposite.

puli-aval-easy-breakfast

So the problem is always for me. Mom asked me why dont you make puli aval. It’s easy to make and you like it also? Then only I remembered this after years, though I didn’t showed up to mom that I have not prepared it for so long. Most of the times I am lazy to prepare something for myself and eat this and that (all unwanted junks!😪 ) and fill my tummy. But aval/ flattened rice or poha is healthy also. Why I don’t find time for myself to prepare this I always wonder. Sometimes things don’t come to mind at that instant of time!

And while everything was running behind my mind, mom took the poha she took from India and made this under 20 minutes and gave me. Should anyone tell the heavenly taste of the comfort food made by your own mom and placed in your hands?  It was divinely. Sigh. If only we get the same feeling everyday 😐. I usually do not use peanuts, but added this time to get it beautiful for the photoshoot 😉.

Click here to read in Tamil

Click here for cup measurements

puli-aval-easy-breakfast
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4.5 from 2 votes

Puli Aval recipe

Puli aval is an easy and quick south Indian breakfast. I learnt puli aval recipe from mom. Just 20 mins, you are ready with wholesome breakfast that is light on tummy.
Course Breakfast
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Soaking time 10 minutes
Total Time 20 minutes
Servings 2
Cup measurements

Ingredients

  • 1 cup Aval/ Flattened rice thick variety
  • 1 tbsp Tamarind Gooseberry sized
  • 1/4 tsp Turmeric
  • 1 tbsp Sesame oil
  • Salt as needed

To temper

  • 1 tbsp Sesame oil
  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 2 tsp Chana dal
  • 2 tbsp Peanuts
  • 3 pinches Asafoetida generous
  • 2 Red chillies
  • 2 Green chillies
  • 1 sprig Curry leaves

Instructions

  • Wash poha well twice in water. Extract tamarind juice and make it one cup with water.
  • Heat it until it starts to boil. Add it to the washed, well drained poha.
  • Add turmeric, a pinch of asafoetida and salt to it. Mix well.
  • Keep it covered for min 5-10 minutes or until you cook.
  • By the time you open, all the water would have been absorbed by the poha.
  • Heat a kadai with oil and temper with the items given under ‘To temper'.
  • Add green chillies and curry leaves in the later part to ensure the dals get fried well.
  • Lastly add the asafoetida. Add the soaked poha.
  • Mix well and gently pat it to level it in the kadai and cook covered in low flame for 3-4 minutes.

Video

Notes

Soaking in hot tamarind water gives you soft texture aval. Also makes the cooking easy and quick. You can use room temperature water too.
If using thin aval, just wash and use less liquid for soaking. Proceed as mentioned in the recipe.
The turmeric added will have its effect only after the poha gets cooked. Until that, you may not feel the colour. You can see this in step 4.
Do not add more water and soak, otherwise the poha turns gooey.
I use sesame oil for topping, just before eating to give a nice flavour.
Both the chillis are used in puli aval just for flavour. you can use any one variety.
I used ready made tamarind paste. So the job was super easy.

Puli aval method:

    1. Wash poha well twice in water. Extract tamarind juice and make it one cup with water. Heat it until it starts to boil. Add it to the washed, well drained poha.recipe method 1
    2. Add turmeric, a pinch of asafoetida and salt to it. Mix well. Keep it covered for min 5-10 minutes or max. until you cook. By the time you open, all the water would have been absorbed by the poha.recipe method 2
    3. Heat a kadai with oil and temper with the items given under ‘To temper’ table. Add green chillies and curry leaves in the later part to ensure the dals get fried well. Lastly add the asafoetida.puli aval method 3
    4. Add the soaked poha. Mix well and gently pat it to level it in the kadai and cook covered in low flame for 3-4 minutes.tamarind aval 4

Mix well and top with sesame oil and enjoy the Puli aval. Tastes great even after cooled down.

And the below picture is the inspiration from the Murugan Idli shop’s puli sadam/ lemon sadam banner here in SG. I always drool and watch it without batting my eyelashes. I wanted to make a picture look like that – GORGEOUS- ! But the picture came out the same or not is another question, still … I myself liked the click. A rare satisfaction hehe. And actually I have to admit, I made this post just for clicking these pictures. Otherwise it’s similar to my Lemon aval recipe.tamarind aval

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Filed Under: BACHELOR COOKING, BREAKFAST-DINNER, DINNER

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Reader Interactions

Comments

  1. Nagalakshmi V

    December 7, 2012 at 9:35 am

    i haven't seen this banner you are referring to, will keep an eye out for it next time 🙂 my mom in law makes this really well. i love it!

    Reply
  2. prathibha Garre

    December 7, 2012 at 9:43 am

    Tamilnadu version is slightly different from Karnataka's famous Gojju avalakki…I just love it,tangy,spicy and yummy

    Reply
  3. Unknown

    December 7, 2012 at 10:31 am

    My mother makes the same..and I love it with curds and sugar! She adds Moar Molaga to this, to take a bite of it every now and then!! V. tasty!

    Reply
  4. APARNARAJESHKUMAR

    December 7, 2012 at 10:50 am

    poha is healthy one raks 🙂 i add some veggies 🙂 and some times paneer !

    Reply
  5. Veena Theagarajan

    December 7, 2012 at 11:35 am

    Love the shot Raks! this my favourite too
    http://great-secret-of-life.blogspot.com

    Reply
  6. GeethuSathiyaN

    December 7, 2012 at 12:40 pm

    My Mother used to prepare this puli aval during janmashtami(she named it as KARA AVAL) along with sweet aval…so tempting..

    Reply
  7. Usha Shivshankar

    December 7, 2012 at 3:10 pm

    I make the puli avil by adding little jaggery in tamrind water. add little sambar or rasam powder while soaking. Do seasoning as usual. Can add little black til and 2-3 grains of Menthia (roasted and powdered ) add little coconut also. Yum Yum.

    Reply
  8. Pavithra Elangovan

    December 7, 2012 at 3:18 pm

    Yah We too make it often…Love this to the core.. Yumm 🙂 Poha is such a handy one always 🙂

    Reply
  9. Sharmilee! :)

    December 7, 2012 at 3:58 pm

    Sounds tangy and yummy!!

    Reply
  10. Shama Nagarajan

    December 7, 2012 at 4:16 pm

    super tempting and inviting

    Reply
  11. Vanamala Hebbar

    December 7, 2012 at 6:15 pm

    nice one

    Reply
  12. Madhavi

    December 7, 2012 at 6:26 pm

    Great..my breakfast tomorrow :))

    http://vegetarianmedley.blogspot.com/

    Reply
  13. divya

    December 7, 2012 at 6:57 pm

    Looks very delicious. Love the flavors. Yummy!

    Reply
  14. lata raja

    December 7, 2012 at 7:11 pm

    This used to be regular in my parents place too. I bring the thick variety poha from India just for this dish, otherwise use the thinner variety for the rest of the dishes.
    I like the peanuts in the dish, they add to the looks in your picture and the crunch to the dish.

    Reply
  15. Sudha Sabarish

    December 7, 2012 at 7:21 pm

    My hubby's fav poha. Once try by saute the onion and also add sambar powder which will give a different and yummy taste Raji.

    Reply
  16. Maha Gadde

    December 7, 2012 at 7:33 pm

    easy n tasty recipe

    Iam back to blogging…Plz..visit 1ce dear…
    Visit my new
    face book page
    http://www.facebook.com/Mahaslovelyhome?ref=hl

    Reply
  17. Sangeetha

    December 7, 2012 at 11:55 pm

    i love this puli aval more compared to lemon poha…looks very inviting…amazing clicks as always 🙂 love it!!

    Reply
  18. Aruna Manikandan

    December 8, 2012 at 7:55 am

    love this tangy and delicious upma …
    nice clicks dear 🙂

    Reply
  19. Priya

    December 8, 2012 at 2:08 pm

    Love this tangy poha, one of my mom's signature dish too.

    Reply
  20. Home Cooked Oriya Food

    December 9, 2012 at 2:13 am

    super yummy and yummy clicks

    Reply
  21. Premalatha Aravindhan

    December 9, 2012 at 1:21 pm

    Yummy recipe,love to grab it from the screen…Pics luks exactly same raji:)

    Reply
  22. Janani

    December 9, 2012 at 11:10 pm

    yummyyyyyyyyyyyyyyyyyyy I love it so much.What a click raks looks lovely.

    Reply
  23. Shweta in the Kitchen

    December 11, 2012 at 1:21 am

    Never tried poha & tamrind combo, must say looks really inviting.

    First time to ur space & loved it. Happy to follow u, stop by mine when u get time

    Blog – http://shwetainthekitchen.blogspot.com/
    Facebook Page – https://www.facebook.com/ShwetaintheKitchen

    Reply
  24. Vishku

    December 11, 2012 at 3:58 pm

    Hi
    This is new to me the picture is so tempting Gosh I get med aval which will get soaked on washing … I will gv a try n let u know thanks for such tempting recipes

    Reply
  25. abarna prakash

    February 28, 2013 at 4:18 am

    nice and easy to cook.
    if u get time visit my blog which is created new.
    http://www.tasteaspoon.blogspot.in

    Reply
  26. Saranya Narasimhan

    March 7, 2014 at 12:42 pm

    Can it done using the thin variety of aval.?

    Reply
  27. Raks anand

    March 7, 2014 at 12:49 pm

    I dont think, coz, we need to soak, if u soak thin aval, then it may turn mushy?

    Reply
  28. Sandhya Venkatesh

    July 22, 2019 at 1:53 pm

    4 stars
    The recipe was quick and easy to make. Had a filling breakfast.

    Reply
    • Raks Anand

      July 24, 2019 at 2:01 pm

      Thank you

      Reply
  29. Saranya

    March 21, 2020 at 8:23 am

    5 stars
    Thanks Raks…this is a recipe I always try and get ifs and buts when it reach the dinner plate.My hubby dhan!
    Today I referred your recipe and Chamatha onu vidama gaali panniruchu my hubby buoy..Thanks Revs!
    Love,
    Saranya

    Reply
    • Raks Anand

      March 21, 2020 at 7:00 pm

      Thank you 🙂 SO glad to know!

      Reply
  30. Sundararajan iyer

    May 28, 2020 at 10:55 pm

    I could not see, as to where and when did you add salt!!

    Reply
    • Raks Anand

      May 29, 2020 at 11:36 pm

      Step 3 along with turmeric!!!

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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