Puli Aval – as taught by Visala Mami

Cuisine

South Indian

Category

Tiffin

A light tangy snack made with aval/rice flakes, tamarind and coconut. 

Puli Aval – as taught by Visala Mami

Ingredients

  • Aval / Rice Flakes - 3 cups or so

  • Coconut oil

  • Mustard seeds

  • Tamarind - a lemon sized ball

  • Grated Coconut

  • Green Chillies

  • Urad dal

  • Channa dal

  • Peanuts - optional

  • Curry leaves

  • Dry red chillies

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Serve hot or at room temperature. This is also an excellent lunch box option

Puli Aval – as taught by Visala Mami

A perfect evening snack made with aval (rice flakes) and tamarind.

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