Wednesday, 21 October 2015


Aval is easy to digest and a healthy one too. A lot of dishes are made out of this aval. Today we'll see how to make a puli aval. This is a naivedyam for various festivals in South India as well.


Poha/aval/flattened rice -1 cup
Turmeric powder- 1/4 tsp
Tamarind paste -1 tsp
Salt  to taste .

For seasoning 

Oil - 2 tsp
Mustard seeds - 1 tsp
Asafoetida/hing - a generous pinch
urad dal                - 1 tsp
Green chillies -3 nos
Roasted peanuts -2-3 tbsp
Curry leaves – few
Lime juice     - 1 tsp
Freshly grated coconut    - 3 tbsps


Wash aval/poha twice and drain the water completely. Add turmeric powder, thick tamarind extract  or tamarind paste, little salt and mix it well. Keep it aside.

Heat oil in a kadai, add mustard seeds, when it splutters, add hing, urad dal, green chillies, peanuts, salt and curry leaves. 

When dal turns golden brown, add poha to it .  Mix well, and cook for 2-3 minutes.

Switch off the flame, add lime juice and grated coconut.

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