Puli Aval, a cherished South Indian dish, is a delightful concoction of flattened rice bathed in the richness of tamarind. This quick, tangy snack celebrates South Indian flavours, perfect for those seeking a unique culinary experience.
Why You Will Love This Recipe
Puli Aval promises a burst of flavours in every bite—tangy tamarind, earthy spices, and the satisfying crunch of peanuts. Quick to prepare and bursting with South Indian authenticity, this dish is a flavorful journey for your taste buds.
Cooking Tips
To elevate the dish, roast the spices until they release their aroma, ensuring a more vibrant flavour. Letting the soaked aval rest allows it to absorb the tamarind goodness fully. Adjust the tamarind extract to your liking for a personalized tangy kick.
Puli Aval
Cooking Tips
To elevate the dish, roast the spices until they release their aroma, ensuring a more vibrant flavour. Letting the soaked aval rest allows it to absorb the tamarind goodness fully. Adjust the tamarind extract to your liking for a personalized tangy kick.
Serving and Storing Suggestions
Enjoy Puli Aval warm as a standalone snack, or pair it with a cup of hot chai for a delightful evening treat. Store any leftovers in an airtight container to retain its freshness.
Other Similar Recipes
If you relish the tanginess of Puli Aval, explore our Tamarind Rice or Lemon Rice recipes for a broader spectrum of South Indian flavours.
Puli Aval
Ingredients
- 1 cup Aval (Poha)
- 1 cup Tamarind Extract
- 2 tsp Coriander Seeds
- 1 tsp Bengal Gram Dal
- 1 tsp Urad Dal
- 6 Dry Red Chillies
- Turmeric Powder (a pinch)
- Asafoetida Powder (a pinch)
- 1/2 tsp Fenugreek Seeds
- Peanuts (a handful)
- Curry Leaves (a few)
- Jaggery (a small piece powdered)
- 1 tbsp Gingelly Oil
- Salt to taste
For tempering:
- 1 tsp Urad Dal
- 1 tsp Bengal Gram Dal
- 1 tsp Mustard Seeds
Instructions
- Wash aval and soak it in tamarind extract.
- Dry roast coriander seeds, Bengal gram dal, urad dal, dry red chillies, and fenugreek seeds.
- Grind to a fine powder and add to the aval.
- Add salt, turmeric powder, asafoetida powder, and jaggery. Keep aside for 1 hour.
- Heat oil in a pan.
- Add tempering ingredients, peanuts, and curry leaves.
- Fry for 30 seconds and add to the aval.
- Mix well and serve.
Frequently Asked Questions (FAQ):
Can I use regular rice instead of aval?
While aval provides a unique texture, you can experiment with cooked rice. Adjust the soaking time to ensure the rice absorbs the tamarind flavours.
Is jaggery necessary for this recipe?
Jaggery adds a hint of sweetness that balances the tanginess. Feel free to skip it if you prefer a more savoury version.
Can I make Puli Aval in advance?
Absolutely! Prepare the dish in advance and store it in the refrigerator. Gently reheat before serving for the best taste and texture.
Are there variations in the tempering ingredients?
Certainly! Customize the tempering by adding mustard seeds, curry leaves, or a pinch of asafoetida to suit your taste preferences.
Can I make it spicier?
Adjust the number of dry red chillies or add a dash of red chilli powder for extra heat. Customize the spice level to match your preference.
1 comment
v good and nice to see all in one plot form,,,create food lovers group pls