Free recipe
Puli aval
Serves 4About 25 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 2 cups thick aval
- 15 g tamarind
- 3/4 cup hot water
- 2 tbsp sesame oil
- 1/2 tsp mustard
- 1 tsp chana dal
- 1 tsp urad dal
- 2 tbsp peanuts
- 2 dried red chillies
- 6 curry leaves
- 1/4 tsp turmeric
- 1 tsp jaggery
- salt to taste
Method
- Soak tamarind in hot water and strain the pulp. Rinse aval and drain.
- Heat sesame oil, crackle mustard and fry dals, peanuts, chillies and curry leaves. Add turmeric and tamarind liquid.
- Simmer for 5 minutes, then add jaggery and salt. Fold in aval, cover on low heat for 2 minutes and rest off the heat for 5 minutes.
Tips: Start with less tamarind liquid and add more only if the flakes are still firm.
Allergens: Contains sesame, peanuts.
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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