Tamarind Poha Recipe | Puli Aval Recipe

Tamarind Poha is a spicy dish made by soaking poha in tamarind extract and then frying it with tempering spices. Tamarind Poha is a good alternative to Poha Upma and can be eaten as a snack too. The recipe for making Tamarind Poha is given in this post with step-by-step pictures.

I have immense love for all spicy dishes with lemon, tamarind etc. This Puli Aval Upma is ready instantly for breakfast time/snack. The recipe is very similar Lemon Awal Recipe I posted a while ago. You can check more poha recipes at this place often.

About Tamarind Poha

To make tamarind poha, firstly the poha is soaked in tamarind juice and lightly tempered. This tamarind poha can be made for breakfast or as an evening snack, suitable for people of all ages.

Tamarind Poha is called Puli Aval in Tamil. We can make a lot of variations to a simple poha upma and this is an example of that. I say yes to all spicy dishes and this is obviously my favourite.

Tamarind Poha Ingredients

• Poha – You can choose thick poha or thin poha as per availability and preference. Make sure to soak and strain the poha accordingly, this is the key to getting the correct grain separation.
• Tamarind – Tamarind juice is prepared by soaking tamarind in water.
• Spices – A simple tadka is made using mustard seeds, chana dal, asafoetida, curry leaves, red chilli.
• turmeric powder -It is also used for flavor and color.
• Garnish: Garnish with coriander leaves.

similar recipe

How to make Tamarind Poha step by step

1.Wash the poha thoroughly. Take out the pulp of tamarind and soak poha in it. If it does not sink completely, add some water. Filter after 2 minutes and keep aside.

2. Heat oil – add the ingredients listed under ‘For tempering’, add required salt and fry well until the dal turns golden brown and the peanuts become crisp. Then add soaked poha and mix well. Cover and cook for 3 minutes and turn off.

Serve warm/hot.

Expert Tips

• You can use any type of poha but thick type of poha takes a little more time to soak than thin poha so soak it accordingly.
• Do not add too much water otherwise the poha will become mushy.
• If you make it thin poha then it will not be able to form separate grains like thick poha.

serving and storage

Tamarind Poha can be served as is or with any pickle, curd etc. This vegetable keeps well in the refrigerator for up to 2 days, reheat and serve.

If you have any further questions about this Tamarind Poha Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

tried this Tamarind Poha? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

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