Tamarind Poha (Puli Aval)

Name: Tamarind Poha (Puli Aval)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups Flattened Rice (Poha/Aval); 1 piece Lemon-sized Tamarind Ball; 1 cup warm Water; 2 tbsp Sesame Oil (or any neutral oil); 1 tsp Mustard Seeds; 0.33 cup Raw Peanuts; 1 tbsp Toor Dal (split pigeon peas); 2 piece Dry Red Chillis; 1 sprig Curry Leaves; 1 tsp white Sesame Seeds; 1 tsp Salt; 0.5 tsp Turmeric Powder; 0.5 tsp Red Chilli Powder

by Leena Kohli (@leenakohli)

5.0

From 1 rating

Prep Time

15min

Cook Time

15min

Total Time

30min

Indian Breakfast Snack Vegetarian Vegan Gluten-Free

Tamarind Poha, also known as Puli Aval, is a flavorful South Indian dish that perfectly combines the tangy taste of tamarind with the mild, soft texture of flattened rice (poha or aval). In Tamil, "Puli" means tamarind, while "Aval" refers to flattened rice, the main ingredient of this recipe. This...

Ingredients

4 Servings

(1 serving = 1 bowl)

2cups
Flattened Rice (Poha/Aval)
1piece
Lemon-sized Tamarind Ball
1cup
warm Water
2tbsp
Sesame Oil (or any neutral oil)
1tsp
Mustard Seeds
1/3cup
Raw Peanuts
1tbsp
Toor Dal (split pigeon peas)
2piece
Dry Red Chillis
1sprig
Curry Leaves
1tsp
white Sesame Seeds
1tsp
Salt
1/2tsp
Turmeric Powder
1/2tsp
Red Chilli Powder

How to make 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.

Tips & Tricks

Rinse the poha quickly and drain well to prevent it from becoming mushy.
Adjust the number of dry red chillies and salt based on your spice preference.
You can substitute the fresh tamarind with 2 to 2.5 tablespoons of tamarind paste for convenience. Adjust the amount of tamarind juice to your taste preference.