Puli Aval (Tamarind Poha Upma)

Another Poha upma in Poha recipe series, here tamarind is the main ingredient as the name goes, ‘Puli aval’ tastes tangy and spicy. I used thin aval here but thick aval is best for upma as I mentioned here. Puli aval goes well with onion raita, chips, vadam. They taste so good if eaten hot.

Ingredients:

Aval / Poha (thin) – 2cups
Tamarind / puli – medium Alma size (make thick puree out of it)
Green chilli – 1number
Red chilli – 3 numbers
Turmeric – 1/2tsp
Mustard seeds – 1tsp
Urad dal – 1tsp
Chana dal / bengal gram – 1tsp
Hing / asafoetida – 1/2tsp
Curry leaves – 1tbsp
Oil – 11/2tbsp
Salt to taste

 

Method:

Wash the poha and drain the water. Keep aside for 10min. (for thick poha soak in water for 10min)
Heat oil in a pan and splutter mustard seeds, add all other ingredients, urad dal, chana dal, curry leaves, hing, red chilli, green chilli, and turmeric powder one by one.
Fry for 2 to 3 seconds and add the tamarind puree.
Let them boil for 2min.
Now add the poha and stir well. Close with a lid for 5min (if they look dry, sprinkle some water)
Remove from the heat and serve hot.