Tuesday, December 16, 2008

Puli Aval (Rice Flakes Or Poha With Tamarind)

Now that you have leftover package of Aval after making aval upma, you can make Puli Aval. Instead of going through the long process of making the tamarind sauce, we can take a shortcut by using the ready-to-use mix available in Indian markets called "Puliyogare Mix". Just use more or less of the mix according to your taste.

This is a lovely dish for a picnic.

For information on aval, click here.

4 - 6 Servings


2 cups dry Thick Aval
4 to 6 Tbsp roasted Peanuts or Cashews


1 Tbsp Oil
1/2 tsp Brown Mustard Seeds
1 Tbsp EACH Urad and Chana dals
1 or 2 dry red hot chili
1 pinch Asafoetida
1 sprig fresh curry leaves
Puliyogare Mix to taste


Place the aval in a bowl and cover with water; pour off the water along with floating pieces of husk, etc. Add 1/2 cup of fresh water. Let soak for about 15-20 minutes.

Prepare thalippu: heat oil in a seasoned kadai (wok) and add the mustard, dals, and dry chili. When the mustard finishes popping and the dals have turned golden pink, add asafoetida and the curry leaves.

Stir in the soaked aval and puliyogare mix. There is already salt in the puliyogare mix so taste test before adding any more salt. Cook covered over low heat until hot stirring once in a while. Taste and add salt if needed.

Sprinkle freshly roasted peanuts or cashews on top just before serving.

Serve hot, warm, or at room temperature with a chopped tomato salad and papadams.

No comments: