I have endless love towards all tangy dishes with lemon, tamarind etc.This puli aval upma is quick to fix for snack time / for breakfast.The recipe is quite similar to lemon aval recipe that I posted sometime back.You can see more poha recipes often here in this space :) I have already posted a simple aval upma yrs ago, this is a variation of the usual aval upma.
Tamarind Poha - IngredientsServes: 2Cooking Time: 20 mins
Thick Poha - 1 cup
Tamarind extract - Add 2 tsp tamarind to 1/4 cup water
Salt - to taste
To temper:Oil - 2 tsp Mustard Seeds - 1/2 tsp
Curry leaves - 1 small sprig
Chana Dal - 1 tsp
Peanuts - 1 tbsp
Hing - a generous pinch
Red chillies - 3
Turmeric powder - 1/4 tsp
1.Rinse poha well. Extract tamarind pulp and soak poha in it.If it does not immerse fully add little water.2.Heat oil - add the ingredients listed under 'to temper' , add required salt and fry well until dals turn golden brown and peanuts are crisp. Then add the soaked poha and mix well. Cook covered for 3mins ad switch off.
- You can use any variety of poha but thick variety takes little more time to soak than the thin ones so soak it accordingly.
- Dont add more water else poha will turn mushy.
- If you make it thin poha it may not turn out as grains separated as in thick poha.