Puli Aval Recipe

By | Published , Last Updated on | Health, Rice, South Indian | One Comment

Puli Aval is a popular South Indian dish made with poha (beaten rice flakes) and tamarind. Similar to an upma, it is served as a breakfast dish and has no onion or garlic.

Puli Aval


Aval (Poha) – 1 cup
Tamarind Extract – 1 cup
Coriander Seeds – 2 tsp
Bengal Gram Dal – 1 tsp
Urad Dal – 1 tsp
Dry Red Chillies – 6
Turmeric Powder – little
Asafoetida Powder – a pinch
Fenugreek Seeds – 1/2 tsp
Peanuts – little
Curry Leaves – few
Jaggery – a small piece, powdered
Gingelly Oil – 1 tblsp
Salt as per taste

For tempering:
Urad Dal – 1 tsp
Bengal Gram Dal – 1 tsp
Mustard Seeds – 1 tsp

1. Wash the aval and soak it in tamarind extract.
2. Dry roast the coriander seeds, bengal gram dal, urad dal, dry red chillies and fenugreek seeds.
3. Grind them to a fine powder.
4. Add this to the aval.
5. Add salt, turmeric powder, asafoetida powder and jaggery.
6. Keep aside for 1 hour.
7. Heat oil in a pan.
8. Add the tempering ingredients, peanuts and curry leaves.
9. Fry for 30 seconds and add to the aval.
10. Mix well and serve.

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