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.
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 for cup measurements
Puli Aval recipe
Ingredients
- 1 cup Aval/ Flattened rice thick variety
- 1 tbsp Tamarind Gooseberry sized
- ¼ tsp Turmeric
- 1 tbsp Sesame oil
- Salt as needed
To temper
- 1 tbsp Sesame oil
- ½ 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
Puli aval method:
-
- 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 max. 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’ table. 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.
- 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.
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.
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!
Tamilnadu version is slightly different from Karnataka's famous Gojju avalakki…I just love it,tangy,spicy and yummy
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!
poha is healthy one raks 🙂 i add some veggies 🙂 and some times paneer !
Love the shot Raks! this my favourite too
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My Mother used to prepare this puli aval during janmashtami(she named it as KARA AVAL) along with sweet aval…so tempting..
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.
Yah We too make it often…Love this to the core.. Yumm 🙂 Poha is such a handy one always 🙂
Sounds tangy and yummy!!
super tempting and inviting
nice one
Great..my breakfast tomorrow :))
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Looks very delicious. Love the flavors. Yummy!
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.
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.
easy n tasty recipe
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i love this puli aval more compared to lemon poha…looks very inviting…amazing clicks as always 🙂 love it!!
love this tangy and delicious upma …
nice clicks dear 🙂
Love this tangy poha, one of my mom's signature dish too.
super yummy and yummy clicks
Yummy recipe,love to grab it from the screen…Pics luks exactly same raji:)
yummyyyyyyyyyyyyyyyyyyy I love it so much.What a click raks looks lovely.
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
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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
nice and easy to cook.
if u get time visit my blog which is created new.
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Can it done using the thin variety of aval.?
I dont think, coz, we need to soak, if u soak thin aval, then it may turn mushy?
The recipe was quick and easy to make. Had a filling breakfast.
Thank you
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
Thank you 🙂 SO glad to know!
I could not see, as to where and when did you add salt!!
Step 3 along with turmeric!!!