Updated on by Raks Anand 33 Comments
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Puli aval is an easy and quick south Indian breakfast. I learnt puli aval recipe from mom. Just 20 mins, you are ready with wholesome breakfast that is light on tummy.
This is my favorite like the Lemon Aval I posted earlier. Mom makes this for me for dinner. I had forgotten this one after I got married.
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Once when she came here to SG, I was wondering what to have for my dinner. This is my daily routine. What’s for dinner routine.
I always want something hot and prepared freshly, preferable a tiffin for dinner, where as Vj is just opposite.
So the problem is always for me. Mom asked me why dont you make puli aval. It's easy to make and you like it also?
Then only I remembered this after years, though I didn't showed up to mom that I have not prepared it for so long.
Most of the times I am lazy to prepare something for myself and eat this and that (all unwanted junks!😪 ) and fill my tummy.
But aval/ flattened rice or poha is healthy also. Why I don't find time for myself to prepare this I always wonder. Sometimes things don't come to mind at that instant of time!
And while everything was running behind my mind, mom took the poha she took from India and made this under 20 minutes and gave me.
Should anyone tell the heavenly taste of the comfort food made by your own mom and placed in your hands? It was divinely. Sigh.
If only we get the same feeling everyday 😐. I usually do not use peanuts, but added this time to get it beautiful for the photoshoot 😉.
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5 from 5 votes
Puli Aval recipe
Puli aval is an easy and quick south Indian breakfast. I learnt puli aval recipe from mom. Just 20 mins, you are ready with wholesome breakfast that is light on tummy.
Course Breakfast
Cuisine Indian
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Soaking time 10 minutes minutes
Total Time 20 minutes minutes
Servings 2
Cup measurements
Ingredients
- 1 cup Aval/ Flattened rice thick variety
- 1 tablespoon Tamarind Gooseberry sized
- ¼ teaspoon Turmeric
- 1 tablespoon Sesame oil
- Salt
To temper
- 1 tablespoon Sesame oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 2 tablespoon Peanuts
- 3 pinches Asafoetida generous
- 2 Red chillies
- 2 Green chillies
- 1 sprig Curry leaves
Instructions
Wash poha well twice in water. Extract tamarind juice and make it one cup with water.
Heat it until it starts to boil. Add it to the washed, well drained poha.
Add turmeric, a pinch of asafoetida and salt to it. Mix well.
Keep it covered for min 5-10 minutes or until you cook.
By the time you open, all the water would have been absorbed by the poha.
Heat a kadai with oil and temper with the items given under ‘To temper'.
Add green chillies and curry leaves in the later part to ensure the dals get fried well.
Lastly add the asafoetida. Add the soaked poha.
Mix well and gently pat it to level it in the kadai and cook covered in low flame for 3-4 minutes.
Video
Notes
Soaking in hot tamarind water gives you soft texture aval. Also makes the cooking easy and quick. You can use room temperature water too.
If using thin aval, just wash and use less liquid for soaking. Proceed as mentioned in the recipe.
The turmeric added will have its effect only after the poha gets cooked. Until that, you may not feel the colour. You can see this in step 4.
Do not add more water and soak, otherwise the poha turns gooey.
I use sesame oil for topping, just before eating to give a nice flavour.
Both the chillis are used in puli aval just for flavour. you can use any one variety.
I used ready made tamarind paste. So the job was super easy.
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Puli aval method:
- Wash poha well twice in water. Extract tamarind juice and make it one cup with water. Heat it until it starts to boil. Add it to the washed, well drained poha.
- Add turmeric, a pinch of asafoetida and salt to it. Mix well. Keep it covered for min 5-10 minutes or max. until you cook. By the time you open, all the water would have been absorbed by the poha.
- Heat a kadai with oil and temper with the items given under ‘To temper’ table. Add green chillies and curry leaves in the later part to ensure the dals get fried well. Lastly add the asafoetida.
- Add the soaked poha. Mix well and gently pat it to level it in the kadai and cook covered in low flame for 3-4 minutes.
Mix well and top with sesame oil and enjoy the Puli aval. Tastes great even after cooled down.
And the below picture is the inspiration from the Murugan Idli shop’s puli sadam/ lemon sadam banner here in SG.
I always drool and watch it without batting my eyelashes. I wanted to make a picture look like that – GORGEOUS- !
But the picture came out the same or not is another question, still … I myself liked the click. A rare satisfaction hehe.
And actually I have to admit, I made this post just for clicking these pictures. Otherwise it's similar to my Lemon aval recipe.
Other Indian Breakfast & Dinner ideas
- Bedmi Puri Recipe
- Sabudana Thalipeeth Recipe
- Oats chilla recipe
Reader Interactions
Comments
Nagalakshmi V
i haven't seen this banner you are referring to, will keep an eye out for it next time 🙂 my mom in law makes this really well. i love it!
Reply
prathibha Garre
Tamilnadu version is slightly different from Karnataka's famous Gojju avalakki...I just love it,tangy,spicy and yummy
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Unknown
My mother makes the same..and I love it with curds and sugar! She adds Moar Molaga to this, to take a bite of it every now and then!! V. tasty!
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APARNARAJESHKUMAR
poha is healthy one raks 🙂 i add some veggies 🙂 and some times paneer !
Reply
Veena Theagarajan
Love the shot Raks! this my favourite too
http://great-secret-of-life.blogspot.comReply
GeethuSathiyaN
My Mother used to prepare this puli aval during janmashtami(she named it as KARA AVAL) along with sweet aval...so tempting..
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Usha Shivshankar
I make the puli avil by adding little jaggery in tamrind water. add little sambar or rasam powder while soaking. Do seasoning as usual. Can add little black til and 2-3 grains of Menthia (roasted and powdered ) add little coconut also. Yum Yum.
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Pavithra Elangovan
Yah We too make it often...Love this to the core.. Yumm 🙂 Poha is such a handy one always 🙂
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Sharmilee! :)
Sounds tangy and yummy!!
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Shama Nagarajan
super tempting and inviting
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Vanamala Hebbar
nice one
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Madhavi
Great..my breakfast tomorrow :))
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divya
Looks very delicious. Love the flavors. Yummy!
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lata raja
This used to be regular in my parents place too. I bring the thick variety poha from India just for this dish, otherwise use the thinner variety for the rest of the dishes.
I like the peanuts in the dish, they add to the looks in your picture and the crunch to the dish.Reply
Sudha Sabarish
My hubby's fav poha. Once try by saute the onion and also add sambar powder which will give a different and yummy taste Raji.
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Maha Gadde
easy n tasty recipe
Iam back to blogging...Plz..visit 1ce dear...
Visit my new
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Sangeetha
i love this puli aval more compared to lemon poha...looks very inviting...amazing clicks as always 🙂 love it!!
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Aruna Manikandan
love this tangy and delicious upma ...
nice clicks dear 🙂Reply
Priya
Love this tangy poha, one of my mom's signature dish too.
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Home Cooked Oriya Food
super yummy and yummy clicks
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Premalatha Aravindhan
Yummy recipe,love to grab it from the screen...Pics luks exactly same raji:)
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Janani
yummyyyyyyyyyyyyyyyyyyy I love it so much.What a click raks looks lovely.
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Shweta in the Kitchen
Never tried poha & tamrind combo, must say looks really inviting.
First time to ur space & loved it. Happy to follow u, stop by mine when u get time
Blog - http://shwetainthekitchen.blogspot.com/
Facebook Page - https://www.facebook.com/ShwetaintheKitchenReply
Vishku
Hi
This is new to me the picture is so tempting Gosh I get med aval which will get soaked on washing ... I will gv a try n let u know thanks for such tempting recipesReply
abarna prakash
nice and easy to cook.
if u get time visit my blog which is created new.
http://www.tasteaspoon.blogspot.inReply
Saranya Narasimhan
Can it done using the thin variety of aval.?
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Raks anand
I dont think, coz, we need to soak, if u soak thin aval, then it may turn mushy?
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Sandhya Venkatesh
The recipe was quick and easy to make. Had a filling breakfast.Reply
Raks Anand
Thank you
Reply
Saranya
Thanks Raks...this is a recipe I always try and get ifs and buts when it reach the dinner plate.My hubby dhan!
Today I referred your recipe and Chamatha onu vidama gaali panniruchu my hubby buoy..Thanks Revs!
Love,
SaranyaReply
Raks Anand
Thank you 🙂 SO glad to know!
Reply
Sundararajan iyer
I could not see, as to where and when did you add salt!!
Reply
Raks Anand
Step 3 along with turmeric!!!
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