Food & Drink Magazine

Puli Aval | Tamarind Poha Upma

By Sona Narayanan @spillthespices
Puli Aval | Tamarind Poha Upma
Upma is one of the easiest and quickest dish that we can make for breakfast. You can make a variety of upma recipes with the simple aval / poha, so I always stock them in my pantry for a quick breakfast or even dinner. You can make a healthy vegetable poha upma,  a plain and simple aval upma or a tangy upma with lemon or tamarind.
Puli aval is a quick and easy upma with tamarind tempered with lentils, chillies and peanuts. You don't need any side dish for this upma. Not only for breakfast, puli aval can be served as a evening snack too. If you are a working women or in a hurry to put up a healthy yet delicious breakfast, try this puli aval.
Puli Aval | Tamarind Poha Upma

PULI AVAL RECIPE

{ Upma with flattened rice, tamarind, peanuts and spices }
Serves 2

Ingredients:
2 cup aval / poha / flattened rice (thick variety)
½ tsp turmeric powder
1 tbsp tamarind paste / gooseberry size tamarind
Salt to taste
To temper:
1 tbsp sesame oil / nallennai
1 tsp mustard seeds
2 red chilly, broken
¼ tsp asafoetida / hing
1 tsp split urad dal
1 tsp channa dal / kadalai paruppu
2 tbsp roasted peanuts
2 green chillies, finely chopped
Few curry leaves
Method:
1. Dissolve the tamarind in ½ cup water and add turmeric powder. Wash the poha just once and soak poha in the tamarind extract for 5-10 minutes.
2. Heat oil in a kadai and add mustard seeds. When it splutters, add chana dal and peanuts. When chana dal starts to turn golden, add urad dal, red chillies and asafoetida.
3. When dals are golden, add green chillies, curry leaves and fry for few seconds. Then add poha, salt. Mix well gently and cook for 4-5 minutes.Puli Aval | Tamarind Poha Upma
Notes and Tips
  • Use only thick variety poha. Also wash the poha just once and don't soak for long else the poha will become mushy.
  • You can also add ¼ tsp sambar powder while soaking the poha.
  • You can use any oil but I recommend sesame oil as it gives a nice flavor.
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