Puli Aval

Method

1. 1

   Rinse thick poha: Wash 2 cups thick aval (flattened rice) in cold water for 30 seconds. Drain thoroughly. Do not over-soak.

2. 2

   Soak in tamarind: Make tamarind water — dissolve 1 tsp tamarind paste in 2 tbsp water. Drizzle over drained poha and mix gently. Rest 10 minutes.

3. 3

   Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tbsp urad dal and fry golden.

4. 4

   Add aromatics: Add 3 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add shallots: Add 8 sliced shallots and fry 6 minutes until golden.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Fry 1 minute.

7. 7

   Add peanuts: Add 3 tbsp raw peanuts. Fry until golden.

8. 8

   Add tamarind-soaked poha: Add the poha. Fold gently on medium heat 3-4 minutes.

9. 9

   Add fresh coconut: Fold in 3 tbsp fresh grated coconut.

10. 10

    Serve: Adjust salt. Puli aval (tamarind poha) is a tangy, flavourful Tamil breakfast or snack. Serve with coconut chutney.