Tamarind Poha Recipe | Puli Aval Recipe

Puli Aval is a South Indian breakfast dish that gets ready in just 20 minutes. Tamarind poha is a nice alternate to usual poha upma and could be relished as a breakfast or light evening snack. It is so filling and comforting to have puli aval or tamarind poha anytime.

I have endless love towards all tangy dishes with lemon, tamarind etc. This puli aval upma is quick to fix for snack time or for breakfast. The recipe is quite similar to lemon aval recipe that I posted sometime back. You can see more poha recipes in this space as we as a family love poha, it healthy and filling too.

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About Tamarind Poha

Puli Aval is a tangy dish made by soaking poha in tamarind extract and then sautéing it with tempered spices. It is made by first soaking poha in tamarind extract then a basic tempering is made to it and cooked for few minutes. This tamarind poha can be made for breakfast or for evening snack suitable for all ages.

Tamarind Poha is called Puli aval in tamil. We can make a lot of variations to a simple poha upma and this is one take on it. I am a big yes for all tangy dishes and obviously this is my favorite too.

This is nothing but puli sadam recipe made with aval (flattened rice flakes). You can even use red aval for a more healthy variation. You can customize the spice level, add grated coconut for extra freshness, or include roasted cashews instead of peanuts for a richer flavor.

I would recommend using thick poha as it absorbs the tamarind mixture well without getting mushy. But make sure to add only measured quantity of water else it will easily mush up.

Tamarind Poha Ingredients

• Poha – You can choose either thick poha or thin poha as per the availability and preference. Make sure to soak and drain accordingly that is the key for perfect grain separated poha. If you are using thin poha be very careful while adding water as it mushes easily.
• Tamarind – A runny tamarind extract is prepared by soaking tamarind in water.
• Oil – I used groundnut oil, you can use sesame oil or regular cooking oil or even coconut oil.
• Mustard seeds – is added while tempering let it splutter then add other ingredients.
• Urad dal, Channa dal – is added and roasted until golden brown, this adds crunch while eating.
• Red Chillies, Curry leaves – Red chillies adds heat and curry leaves adds flavour.
• Hing – adds flavour and aids in digestion.
• Turmeric powder – is also used for flavor and color.
• Peanuts – this is a must as it adds taste, crunch and goes well with this tamarind poha.
• Jaggery – Though adding jaggery is optional I would recommend adding as it balances the taste well, adds a tangy ti the dish.

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How to make Tamarind Poha Step by Step

1.To a bowl add 1 tablespoon tamarind along with ¾ cup water.

2.Crush it well. You can even soak for 10 minutes then crush to extract tamarind juice.

3.To a mixing bowl add 1 cup thick poha(aval). Rinse it well.

4.Strain and add prepared tamarind extract.

5.Add salt to taste and ¼ teaspoon turmeric powder.

6.Mix it well and let it rest for 10-15 minutes. Keep it covered.

7.When you open it should have absorbed all the moisture, turned soft and fluffy. It should not be sticky.

8.Heat 1 tablespoon oil, add ½ teaspoon mustard seeds let it crackle.

9.Add ½ teaspoon urad dal, 1 tablespoon channa dal, 1 ½ tablespoon peanuts, few curry leaves, a tiny pinch hing and 2 red chillies.

10.Give a quick saute.

11.Add poha along with 1 teaspoon jaggery.

12.Mix it well. Pat it first.

13.Now cook covered for 5-7 minutes.

14.Fluff it gently. Saute and cook for 2 minutes then switch off.

Puli aval is ready!

Expert Tips

• Poha – You can use any variety of poha but thick variety is preferable for this recipe as it is soaked in tamarind extract.
• Water – Don’t add more water else poha will turn mushy. I usually measure and add it to tamarind then extract juice.
• Rinsing – While rinsing do not soak for more time just rinse and soak in tamarind extract immediately.
• Oil – You can use sesame oil or groundnut oil for best flavour.
• Spice – You can add 2 more red chillies if you like it spicy. You can even add green chillies if you prefer.
• Variation – Add cashews replacing peanuts, add freshly grated coconut at the final stage for more taste and flavour.

Serving and Storage

Tamarind Poha can be served as such or with any pickle, curd etc. This keeps well in fridge for 2 days, reheat and serve it.

FAQS

1. Which type of poha is best for tamarind poha?

Medium-thick or thick poha works best because it softens without becoming mushy. Thin poha tends to break apart easily.

2. How do I prevent poha from becoming soggy?

Rinse the poha briefly under running water and drain it immediately. Then soak in tamarind extract until it absorbs the liquid completely and becomes fluffy. Gently fluff and use it. Water quantity is the key for getting poha fluffy so add carefully.

3. What can I serve with tamarind poha?

It tastes great on its own but also pairs well with yogurt, coconut chutney, papad, pickle, or a hot cup of tea or coffee.

If you have any more questions about this Puli Aval Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Tamarind Poha? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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