When Preeti asked me for this recipe here, I gave a detailed search for this recipe. I got a few links in the internet. But the â€˜huli (sour)â€™ part stopped me by trying this. I like sore dishes, but I thought it is better to avoid lot of tamarind during summer (sour dishes kick start migraine and acidity). But when she again requested it here, I cannot stop trying it. Not having tasted it anytime, I was wondering how the dish would turn out. Then I tried it and Mmmmmmmâ€¦it had amazing taste. (This dish was not very sour). Thanks Preeti for letting me know about this amazing dish.
When I googled, I came to know, this dish is also called as â€˜puli avalâ€™ in Tamil. There were lot of different versions available. I went ahead with the simplest of them.
Poha (avalakki) 1 cup
Tamarind 1 and Â½ tea spn (If using the ready-made extract, Â½ tea spn)
Jaggery(optional) Â¾ tea spn
Green chillies 2-3
Mustard seeds Â½ tea spn
Urad dal Â½ tea spn
Curry leaves 4-5
Chana dal 1 tea spn
Pea nuts 1 tbl spn
Asafoetida a pinch
Coconut(optional) 1 tbl spn
Oil 1 tea spn
I used the poha of medium thickness. Some of the links mentioned about adding sesame powder (coarsely powdered sesame seeds) or rasam powder, but I did not use it.
Make a thick tamarind paste with 1tbl spn of water. Mix jaggery. Wash poha, drain water and add the tamarind-jaggery mixture and mix thoroughly (Some people coarsely powder dry poha and then add the tamarind-jaggery mixture). Leave it aside for about half an hour.
Heat oil and add pea nuts. Fry for some time. Then add chana dal, when it turns slightly brownish, add urad dal and mustard seeds. When they start popping, add curry leaves and asafoetida.
Add the poha (which would have soaked the tamarind mixture and become soft), salt and mix. Garnish with coconut. Serve hot.
Serves : 2
Preparation time : 10min (excluding the soaking time)