Puli Aval – as taught by Visala Mami
South Indian
Tiffin
A light tangy snack made with aval/rice flakes, tamarind and coconut.
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
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