Tamarind Poha (Puli Aval)
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
- 2cupsFlattened Rice (Poha/Aval)
- 1pieceLemon-sized Tamarind Ball
- 1cupwarm Water
- 2tbspSesame Oil (or any neutral oil)
- 1tspMustard Seeds
- 1/3cupRaw Peanuts
- 1tbspToor Dal (split pigeon peas)
- 2pieceDry Red Chillis
- 1sprigCurry Leaves
- 1tspwhite Sesame Seeds
- 1tspSalt
- 1/2tspTurmeric Powder
- 1/2tspRed 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.
FAQS
How do I store leftover Tamarind Poha for later use?
To store leftover Tamarind Poha, allow it to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 2-3 days. When you're ready to eat, simply reheat it in a pan with a splash of water to prevent it from drying out.
Can I make Tamarind Poha gluten-free and vegan?
Yes, Tamarind Poha is naturally gluten-free and vegan! The main ingredient, flattened rice (poha), is gluten-free, and the recipe does not include any animal products. It's a perfect choice for those following a gluten-free or vegan diet.
What can I substitute for tamarind in Tamarind Poha?
If you don't have tamarind, you can substitute it with a mixture of lemon juice and a bit of brown sugar to mimic the tangy and sweet flavor. Use about 2 tablespoons of lemon juice and 1 teaspoon of brown sugar for this substitution.
What are some good side dishes to serve with Tamarind Poha?
Tamarind Poha pairs wonderfully with yogurt or coconut chutney for a refreshing contrast. You can also serve it with a side of fresh salad or pickles to enhance the meal. These sides complement the tangy flavors of the poha beautifully.
How long does it take to prepare and cook Tamarind Poha?
Tamarind Poha is a quick dish to prepare! The total time for soaking the tamarind and cooking the poha is about 15-20 minutes, making it an ideal option for a busy breakfast or snack.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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