Puli Aval

Ingredients

• - tamarind poha as main ingredient
• - Minimal oil (sesame or coconut)
• - Salt to taste
• - Basic tempering — mustard, curry leaves
• - Coconut or tamarind if required

Method

1. Rinse thick poha: Wash 2 cups thick aval (flattened rice) in cold water for 30 seconds. Drain thoroughly. Do not over-soak.
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. Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tbsp urad dal and fry golden.
4. Add aromatics: Add 3 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add shallots: Add 8 sliced shallots and fry 6 minutes until golden.
6. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Fry 1 minute.
7. Add peanuts: Add 3 tbsp raw peanuts. Fry until golden.
8. Add tamarind-soaked poha: Add the poha. Fold gently on medium heat 3-4 minutes.
9. Add fresh coconut: Fold in 3 tbsp fresh grated coconut.
10. Serve: Adjust salt. Puli aval (tamarind poha) is a tangy, flavourful Tamil breakfast or snack. Serve with coconut chutney.