Tamarind Aval Upma

Tamarind Aval Upma also known as “Puzhi Aval” is a tangy and flavorful dish made with poha (flattened rice) soaked in tamarind-infused water. The dish begins with a tempering of mustard seeds, peanuts, dals, and asafoetida, followed by sautéed chilies, onions, and curry leaves. The tamarind water is added to the seasoning, boiled with turmeric and salt, and then combined with the soaked poha. Cooked until the flavors blend perfectly, this upma is a simple yet delicious breakfast or snack option. An alternate method involves soaking the poha directly in tamarind juice before mixing it with the seasoning, offering an equally delightful result.

Tamarind Aval Upma

Recipe by S Kamala
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes

This Upma also known as “Puzhi Aval” is made from poha (aval) and tamarind juice.

Ingredients

  • Thick Aval – 1 cup

  • Onion – 1 (Optional)

  • Red Chilies – 3

  • Bengal gram dhal – 1 teaspoon

  • Urad dhal – 1 teaspoon

  • Ground nut – 1 tablespoon

  • Tamarind – a big gooseberry size

  • Curry leaves – few

  • Oil – 2 to 3 tablespoons

  • Mustard – ½ teaspoon

  • Asafoetida – a pinch

  • Turmeric powder – a pinch

  • Salt – ½ teaspoon or as per taste

Directions

  • Wash the Aval (Poha) and soak it in plain water for half an hour.
  • Chop the onion finely.
  • In a pan add the oil and when it is hot, add the mustard.
  • When it pops up, add the groundnut, dals, asafoetida and fry till it turns light brown.
  • Add chilies, chopped onion and curry leaves. Fry till onions are transparent.
  • Add tamarind water, turmeric powder and salt to the seasoning and bring to boil.
  • When it starts boiling, add the soaked poha and mix well. Cook on low flame till it blends well with the seasoning and become dry.
  • Alternate Method
  • Soak tamarind in half cup water and take out the juice.
  • Add turmeric powder and salt to the juice.
  • Soak poha in the tamarind juice for about half an hour.
  • Make seasoning as above and add the soaked poha and fry for few minutes or till all blends well and remove.

Recipe Video

Notes

  • Soaking time depends on the quality/thickness of the Aval (Poha). Ensure to add water according to the thickness of the poha.

One Comment

  1. lovely and very helpful recipes for youngsters staying away from home

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