My mom in law is an expert in making this Puli Aval. In those days of using the rice from from our own fields, a handful of rice was exchanged for the fresh Greens, Keerai, sold at our door steps.Similarly, Aval was got in return for more measures of Rice.
During such days, only very thin Aval was common and that could neither be washed nor soaked because it would become mashy. More water was added to the Aval for cooking instead of soaking.Now we buy only thick Aval from the stores.
If Onion is not used, it is an easy and fast Neivedhium.
This Aval Puliodharai has the typical Puliodharai taste, if cooked in a similar way.
Ingredients :
Thick Aval 1 cup
Tamarind 1 small piece
Salt, Turmeric Powder
Onion ( optional ) 1
Green / Red Chilly 2
Grated coconut( optional ) 1 - 2 tbsp.
Ginger 1 small piece.
Roasted Groundnut or Salted Cashew.
For tempering :
Oil 1 tbsp.
Channa Dhal 2 tsp.
Mustard, Split Urad Dhal ,Hing, Curry leaves
Method :
1. Soak the Tamarind in warm water and take 1/4 cup of extract.
2. Heat oil, add the tempering ingredients.After the Mustard splutters, add the finely sliced Onion, Ginger and the Green Chilly. If red Chilly is used, it can be broken and added while tempering.Add salt and Turmeric Powder. Saute well.
3. In the mean time just rinse the Aval. Do not soak as Tamarind water has to be added.Add the Tamarind water to the sauteed Onion and let it boil.
4.When it starts boiling, add the soaked Aval and stir well on a medium flame.The Aval absorbs the water in 2 minutes.Mix the grated coconut and off the stove. If little water is left, do not worry. It definitely gets absorbed in 10 mins. after switching off.Garnish with the nuts of your choice.
The tasty Tamarind Aval is ready.
Note :
If prepared not as a Neivedhium and for those who like the Onion flavour, sliced Big Onion or small onion can be added after tempering. Saute, add water and Aval.
Onion enhances the flavour and taste.
During such days, only very thin Aval was common and that could neither be washed nor soaked because it would become mashy. More water was added to the Aval for cooking instead of soaking.Now we buy only thick Aval from the stores.
If Onion is not used, it is an easy and fast Neivedhium.
This Aval Puliodharai has the typical Puliodharai taste, if cooked in a similar way.
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| Tamarind Aval |
Ingredients :
Thick Aval 1 cup
Tamarind 1 small piece
Salt, Turmeric Powder
Onion ( optional ) 1
Green / Red Chilly 2
Grated coconut( optional ) 1 - 2 tbsp.
Ginger 1 small piece.
Roasted Groundnut or Salted Cashew.
For tempering :
Oil 1 tbsp.
Channa Dhal 2 tsp.
Mustard, Split Urad Dhal ,Hing, Curry leaves
Method :
1. Soak the Tamarind in warm water and take 1/4 cup of extract.
2. Heat oil, add the tempering ingredients.After the Mustard splutters, add the finely sliced Onion, Ginger and the Green Chilly. If red Chilly is used, it can be broken and added while tempering.Add salt and Turmeric Powder. Saute well.
3. In the mean time just rinse the Aval. Do not soak as Tamarind water has to be added.Add the Tamarind water to the sauteed Onion and let it boil.
4.When it starts boiling, add the soaked Aval and stir well on a medium flame.The Aval absorbs the water in 2 minutes.Mix the grated coconut and off the stove. If little water is left, do not worry. It definitely gets absorbed in 10 mins. after switching off.Garnish with the nuts of your choice.
The tasty Tamarind Aval is ready.
Note :
If prepared not as a Neivedhium and for those who like the Onion flavour, sliced Big Onion or small onion can be added after tempering. Saute, add water and Aval.
Onion enhances the flavour and taste.
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