Puli Aval – as taught by Visala Mami
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Category
Tiffin
Cuisine
South Indian
A light tangy snack made with aval/rice flakes, tamarind and coconut.
Ingredients
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Aval / Rice Flakes - 3 cups or so
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Coconut oil
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Mustard seeds
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Tamarind - a lemon sized ball
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Grated Coconut
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Green Chillies
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Urad dal
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Channa dal
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Peanuts - optional
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Curry leaves
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Dry red chillies
Directions
Wash thick aval couple of times. Soak a lemon sized tamarind and extract thick pulp. Add this to the washed and drained aval. Add some turmeric powder and asafoetida . Mix well and let it sit for at least an hour.
Heat Kadai. Add coconut oil. Temper with mustard seeds, urad dal, channa dal, lots of green chillies ( this is what gives flavour, so don’t skimp), some red chillies, peanuts if you want and curry leaves. Add the aval / poha.
- Mix well garnish with lots of grated coconut ( Rani hasn’t added enough in the picture here), and a couple of spoons of sugar ( that depends on the overall quantity of course). Also add a lot of freshly chopped coriander.
Serve hot or at room temperature. This is also an excellent lunch box option
Recipe Note
This works if served fresh and hot or at room temp. An easy lunch box recipe. Get a cup of hot chai or coffee ready!
At my home, we make this as Navaratri Neivedyam too !
Puli Aval – as taught by Visala Mami
A perfect evening snack made with aval (rice flakes) and tamarind.