Puli Aval
- 25 min
- medium
- Serves 4
Puli aval, flattened rice soaked in tamarind water, tossed with peanuts and chilli in gingelly oil. Medium-spicy, serves 4, about 25 minutes plus soaking.
Good for: Lunchbox, Rainy Day
Ingredients
Flattened Rice300 grams
Tamarind, Soaked25 grams
Water, For Soaking350 ml
Turmeric Powder1.5 grams
Asafoetida0.5 grams
Salt1½ tsp
Gingelly Oil4 tbsp
Mustard Seeds1 tsp
Chana Dal2 tsp
Urad Dal (split)2 tsp
Dry Red Chilli2 grams
Green Chilli, Slit5 grams
Peanuts50 grams
Curry leaves1 grams
Contains: groundnut, wheat, sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 508kcal | 2032kcal |
| Protein | 9.7g | 39g |
| Carbohydrate | 68g | 272g |
| Fat | 23g | 93g |
| Fibre | 3.9g | 16g |
| Sugar | 4.3g | 17g |
Method
Get ready by rinsing the thick flattened rice quickly in water and draining it fully. Wash the curry leaves and slit the green chilli. Do not leave the aval in water, or it will turn mushy.
Soak the tamarind in 350 ml hot water for 5 minutes, then squeeze it well and strain the tamarind water. Put the drained aval in a wide bowl. Pour the hot tamarind water over it with turmeric, asafoetida and salt, then mix gently until every flake is wet.
Cover the bowl and leave it for 8 minutes until the aval absorbs the tamarind water and turns soft. It should be moist and separate, not watery.
Heat gingelly oil in a kadai on medium flame for 30 seconds until hot. Add mustard seeds and fry for 30 seconds until they splutter. Add chana dal and urad dal, and fry for 2 minutes until golden. Add dry red chillies, green chilli and peanuts, and fry for 1 to 2 minutes until the peanuts are crisp. Add the curry leaves.
Add the soaked aval and the remaining salt to the kadai. Fold gently for 1 minute until the aval is evenly mixed, without breaking it. Cover and cook on low flame for 3 minutes until the aval is hot and the raw tamarind smell has reduced.
Switch off the flame and drizzle the remaining gingelly oil over the Puli Aval. Mix gently and serve hot.
Before you start
- How long does Puli Aval take?
- 25 minutes from start to finish. That is 8 minutes of preparation and 17 minutes of cooking.
- How many people does Puli Aval serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Puli Aval vegetarian?
- Yes. No meat, no fish and no egg.
- Is Puli Aval spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Puli Aval?
- 300 grams Flattened Rice, 25 grams Tamarind, 1.5 grams Turmeric Powder, 0.5 grams Asafoetida, 2 grams Dry Red Chilli, 5 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Puli Aval?
- No, it is cooked in an open pot.
- How many calories are in Puli Aval?
- About 508 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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