Tamarind Poha (Puli Aval)

Soak the tamarind ball in 1 cup of warm water for 10-15 minutes. Once softened, squeeze out the juice and discard the pulp. Set the tamarind juice aside.

Rinse the flattened rice (poha) briefly in water, being careful not to over-soak it. Drain the water using a strainer and let the poha sit for about 5 minutes to soften.

Heat sesame oil in a pan over medium-high heat. Once hot, add mustard seeds and let them splutter.

Add raw peanuts and stir for about a minute until golden brown. Toss in curry leaves and dry red chillies, stirring for a few seconds.

Add toor dal and sesame seeds, stirring until the dal turns light golden brown.

Pour in the tamarind juice and add salt, turmeric powder, and red chilli powder. Stir well and bring the mixture to a gentle boil. Let it cook for 2-3 minutes to reduce slightly.

Add the softened poha to the tamarind mixture, gently stirring to coat the poha evenly. Be careful not to overmix to avoid breaking the poha.

Cook for another 2-3 minutes to let the flavours meld. Turn off the heat and serve hot, garnished with extra peanuts or fresh coriander as desired.