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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.
Prep Time5 mins
Cook Time15 mins
Soaking time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: Indian
Servings: 2


  • 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


  • 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.



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.