Wednesday, July 28, 2010

PULI AVAL


I always like this delicious snack. This is an ideal dish for the breakfast and a different one. For this, we have to use hand made rice flakes, not the machine made one. There are so many dishes like aval upma, aval pongal, aval apayasam, aval pulav we can prepare with rice flakes. But I think this is the tastiest of all!


புளி அவல்

Ingredients:

Rice flakes-4 cups
Tamarind- a big lemon size
Gingelly oil- 4 tbsp
Ghee- 1 tsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Red chillies-6
Bengal gram- 2 tbsp
Groundnuts- 2 tbsp [optional]
Shredded coconut- half cup
Curry leaves- 2 arc
Chopped coriander- 3 tbsp
Fried cashew nuts- 3 tbsp
Asafetida- half sp
Turmeric powder- half sp
Salt to taste

Procedure:

Wash the rice flakes and drain all the water thoroughly.
Soak the tamarind in 2 cups of water for half an hour in warm water and then extract its juice.
Heat a big pan and pour the oil.
Add the mustard seeds and when they splutter add the grams, asafetida, curry leaves, ground nuts and red chillies.
Fry them on slow fire until they turns to light golden brown.
Add the curry leaves with the turmeric powder and fry for a minute.
Then add the tamarind juice and allow it to boil.
When the gravy thickens add the salt.
When the gravy thickens almost to a paste and the oil floats on top add the drained rice flakes with enough salt.
Mix well on slow fire for a few minutes until the rice flakes are coated well with the tamarind paste.
Add the ghee and a tsp of gingelly oil and cook for a few seconds.
Lastly add the fried cashew nuts and the coconut.
Mix well for once and now the tasty puli aval is ready!