This is one of my favourite aval dish which my Periyamma Banu makes. Last week when I called my sister she told that she made a puli aval for snack. Since that was an evening, I got tempted to make and that's the result for this post. This is my first attempt but it turned out really great. Kids just loved it.
My periyamma, often makes this puli aval, inipu aval and lemon aval. During my school days for summer holidays, we used to go to Coimbatore and I always admired about this poha recipes from my periyamma. Long ago maybe 10 years before I tried inipu aval for the first time and it got mushy. I did not even try after that failed attempt :-) When we visited my friend home, Kausha made poha and there I saw how to prepare the aval for making the dish. There I got the trick to follow to make the aval recipes. Thank you Kausha :-) After that, I started making poha recipes. Since my family likes poha it's pleasure to make often and it is healthy too. It is very easy to make and perfect for snack time and breakfast.
INGREDIENTS:
Poha / Aval - 1 cup
Tamarind juice - goose berry sized
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1/4 tsp
Peanuts -2 tsp
Asafoetida / Hing - a pinch
Red chillies - 2 break into pieces
Curry leaves - few
HOW TO MAKE:
Soak tamarind in a 1/2 cup of water and extract the juice. Wash poha well and drained water fully.
Add extracted tamarin juice 1/4 cup on the poha and just toss it with without breaking it. Keep aside for 5 to 6 mins.
Now you can see the puffed poha in the below pic. Add little more tamarind juice and toss it again. Keep aside 5 more mins. Now you could see the poha soaked and little more puffed in the tamarind juice. Heat oil in a kadai splutter mustard seeds add urad dhal and channa dhal. Add peanuts and red chillies. Add curry leaves and asafoeitda. Add turmeric powder. Fry until the peanuts turned into golden brown. Add puffed poha in the seasoning. Sprinkle salt as needed.
Use big flat ladle and blend well without breaking the poha.
Serve hot.
TIPS:
Grated coconut can be added at the end.
Peanuts is an optional and you can skip adding it.
Poha should be very fluffy and not sticky.
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