Tamarind poha upma | Poha pulihora | Puli aval upma

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Type: Breakfast, dinner, Ganesh chaturthi special | Take With: Chutney, chips, potato fry

Ingredients

• Aval [poha or Flattened rice] – 1 cup
• Tamarind puree – 3 tbsp [Soak gooseberry size tamarind in hot water, squeeze & extract]
• Roasted peanuts – ¼ cup
• Dry red chilli - 1
• Curry leaves – 1 spring
• Shallots[sambar onion] - 5 [finely sliced]
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tbsp
• Bengal gram – ½ tbsp
• Urad dal – ½ tbsp
• Asafetida a pinch
• Jaggery - ½ tbsp
• Oil – 1 tbsp
• Salt to taste
• Gingelly oil – 1 tbsp
  

For Roasting & grinding ingredients

• Fenugreek – 1 tbsp
• Coriander seeds – 1 tbsp
• Peppercorns - 5
• Dry roast all ingredients and grind to fine or coarse powder.

Method

• Wash smooth poha and drain water. Don’t soak poha. For thick poha soak in water for a min.
• Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal & onion saute till golden brown or soft. Then add roasted peanuts sauté gently.
• Add dry red chilli, curry leaves, asafetida, fenugreek and turmeric powder mix well.
• Then add salt, coriander and pepper powder mix well & add tamarind puree mix well leave it for boil
  
• & mixture becomes thick.
• Then add poha mix well & add gingelly oil mix well & cut off heat serve hot.

Poha pulihora

Puli aval[Avul] upma