Aval Upma is one of the most common recipe for evening tiffin or even for morning breakfast. We can make Aval upma plain only with onion or we can make enrich with mixed vegetables. We can also make varieties like Puli Aval Upma, Lemon Aval Upma, Coconut Aval and vella aval.
Aval recipes are very easy to make. We don't need any cooking of Aval. We just need to clean it thoroughly and set it aside that will make the poha soft. Depending upon the quality of poha, if needed, we need to sprinkle more water and soak for poha for more time. Since the poha becomes so soft upon soaking, we need to add it as the last step and gently mix for any variation of Aval recipe.
Tips of Puli Aval Upma | Tamarind Poha:
- Use Thick Poha Variety, which will be fluffy and not mushy upon soaking
- We can also use Red Poha Variety. Depending upon the variety of poha, soaking time differs. For thin variety we can strain all the washed water, but for red poha, we need to retain some water
- We need thick Tamarind Extract for the gravy. Soak tamarind in 1 cup of warm water and extract thick juice
- Once the tamarind spice mixture gets boiled, switch off the flame and add the poha. After adding poha, gently mix without mushing
You can also try:
Recipe Card for Puli Aval Upma Recipe | Tamarind Poha Recipe:
Puli Aval Upma Recipe | Tamraind Poha Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 354kcal
Puli Aval Upma Recipe, tamarind infused poha, one of the traditional evening snack for marriages or engagement parties. Spicy tamarind gravy is prepared and damped and soft poha is tossed and mixed to make this delicious Tamarind Poha. Puli Aval Upma with toasted papad is a great combo!
Print Recipe
Ingredients
- 1 Cup Aval / Poha / Flattened Rice Use thick Poha. 1 Cup - 250ml
- 1 Gooseberry Size Tamarind
- 1 teaspoon Salt Adjust as Needed
- ¼ teaspoon Turmeric Powder
- a Pinch Asafoetida (Asafetida / Hing)
For Grinding
- 2 tablespoon Peanuts
- ¼ Cup Sesame Seeds
For Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tablespoon Peanuts
- 6 Red Chili
- Few Curry Leaves
Instructions
Soaking Tamarind
- Soak Tamarind in warm water for about 10 mins. Extract the juice and set the tamarind juice aside
Prepare Aval
- Take aval in a vessel. Wash the aval thoroughly and cover and set aside. Again after 5 mins, check the aval. If all the water is absorbed and still the aval is hard, then sprinkle little more water and mix well. Close with lid again and set aside.
Preparing Grinding Process
- Dry roast peanuts for couple of minutes. Then add sesame seeds and fry till it sputters.
Grinding Process
- Take the fried peanuts and sesame seeds to mixer jar and grind it to powder. Set this powder aside.
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, bengal gram, peanuts and fry till the dal turns light brown. Next, add curry leaves and give a mix.
Cook Tamarind Gravy
- Add tamarind extract to the pan. Also add salt, turmeric powder, asafoetida and allow the tamarind to boil for about 5 mins to get rid off the raw smell
- Once the raw smell of tamarind goes off, add the ground peanut-sesame powder and give a good mix.
- Finally add the soft aval and gently mix with tamarind mixture without mushing aval
Serving Time
- Puli Aval Upma is now ready!!! Serve with toasted papad and enjoy this delicious snack!
Video
Notes
- Adding peanut, sesame seed powder is optional. We can just prepare tamarind gravy and mix aval.
Nutritional Info
Nutrition Facts
Puli Aval Upma Recipe | Tamraind Poha Recipe
Amount Per Serving (1 Cup)
Calories 354
Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 49g16%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
SOAKING TAMARIND
-
Soak Tamarind in warm water for about 10 mins. Extract the juice and set the tamarind juice aside
PREPARE AVAL
-
Take aval in a vessel. Wash the aval thoroughly and cover and set aside. Again after 5 mins, check the aval. If all the water is absorbed and still the aval is hard, then sprinkle little more water and mix well. Close with lid again and set aside.
PREPARING GRINDING PROCESS
-
Dry roast peanuts for couple of minutes. Then add sesame seeds and fry till it sputters.
GRINDING PROCESS
-
Take the fried peanuts and sesame seeds to mixer jar and grind it to powder. Set this powder aside.
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, bengal gram, peanuts and fry till the dal turns light brown. Next, add curry leaves and give a mix.
COOK TAMARIND GRAVY
-
Add tamarind extract to the pan. Also add salt, turmeric powder, asafoetida and allow the tamarind to boil for about 5 mins to get rid off the raw smell
-
Once the raw smell of tamarind goes off, add the ground peanut-sesame powder and give a good mix.
- Finally add the soft aval and gently mix with tamarind mixture without mushing aval
SERVING TIME
-
Puli Aval Upma is now ready!!! Serve with toasted papad and enjoy this delicious snack!
