This is a yummy breakfast especially made in Tamil Nadu. If you want to tingle your mouth early in the morning or sometimes even during snack time, then you can make this mouth watering dish!
Ingredients:
Aval (Avallaki,Pauva, Puffed Rice) - 2 cups
Tamarind Pulp- 2 tbsp
Aseofotida- a pinch
Red chilly powder- 1 to 1 1/2 tsp
Turmeric powder- 1/2 tsp
Salt- to taste
To Splutter:
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Green chilly- 1 (slit in the middle)
Channa dhal- 3 tsp
Urad dhal- 1 tsp
Ground nuts (unroasted and unsalted)- 1 tbsp
Curry leaves- 10 leaves
Grated coconut- 1 tbsp
Procedure:
1. Wash the Aval nicely in water and remove the unwanted dust, if any.
2. Then soak the Aval in tamarind pulp along with aseofotida, turmeric powder, chilly powder and salt until 15 to 30 mins. Make sure you do not soak it for more than half and hour to avoid sogging.
3. Then take a kadai and add oil. As oil is heated, add mustard seeds and allow it to splutter. Then add slit chilly and curry leaves and fry them for a few seconds. Then add channa dhal, urad dhal and ground nuts. Allow them to fry. Make sure the groundnuts should nicely crackle and the colour should turn to dark brown.
4. Then add this soaked Aval and fry nicely until cooked. Finally add the grated coconut and corriander leaves. Your mouth watering Puli Aval is ready.
Ingredients:
Aval (Avallaki,Pauva, Puffed Rice) - 2 cups
Tamarind Pulp- 2 tbsp
Aseofotida- a pinch
Red chilly powder- 1 to 1 1/2 tsp
Turmeric powder- 1/2 tsp
Salt- to taste
To Splutter:
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Green chilly- 1 (slit in the middle)
Channa dhal- 3 tsp
Urad dhal- 1 tsp
Ground nuts (unroasted and unsalted)- 1 tbsp
Curry leaves- 10 leaves
Grated coconut- 1 tbsp
Procedure:
1. Wash the Aval nicely in water and remove the unwanted dust, if any.
2. Then soak the Aval in tamarind pulp along with aseofotida, turmeric powder, chilly powder and salt until 15 to 30 mins. Make sure you do not soak it for more than half and hour to avoid sogging.
3. Then take a kadai and add oil. As oil is heated, add mustard seeds and allow it to splutter. Then add slit chilly and curry leaves and fry them for a few seconds. Then add channa dhal, urad dhal and ground nuts. Allow them to fry. Make sure the groundnuts should nicely crackle and the colour should turn to dark brown.
4. Then add this soaked Aval and fry nicely until cooked. Finally add the grated coconut and corriander leaves. Your mouth watering Puli Aval is ready.
