Puli Aval

Aval/beaten rice/pressed rice/rice flakes as it is known is a very easy to cook stuff. It can be eaten raw, or soaked in water or milk to make tasty dishes. It is considered to be an important food component in naturopathy and ayurveda. When soaked optimally in water it resembles cooked rice in form and taste and can be used to make upma, lemon aval, puli aval, mor aval etc. I remember that during my school days my mom used to give aval soaked in milk with sugar/jaggery as an quick evening snack.

Puli aval can be made in 2 different ways. In one method aval soaked in water is mixed with pulikachal, just like we make puli saadham. In the second method aval is cooked in tamarind water seasoned with minimal spices. This recipe describes the second method which I learnt from my MIL. After tasting this recipe I use to wonder that how a recipe with such minimal ingredients could taste so wonderful. Now over to the recipe…

Puli Aval

Puli Aval 

Ingredients:

4 cups aval (thick variety)

8 cups water

A small lemon sized ball of tamarind

1/4 tsp turmeric

For tempering:

2-3 redchillies

2 tsp gingelly oil

1/2 tsp mustard

1/2 tsp urad dhal

For serving/Garnishing:

1/2 cup shredded coconut

Handful of sunda vathal

Handful of midhukka vathal

6-8 mormilagai

Puli Aval 2

 Method:

  1. Clean the aval for any impurities.
  2. Extract the juice from tamarind and mix it with water so that we have 8 cups of tamarind water.
  3. Now in a pan heat the gingelly oil. Add mustard, urad dhal and red chillies broken to small pieces. After they sizzzle add the tamarind water with required salt.
  4. After the water boils add the aval and keep the flame in simmer mode. Mix well and cover the pan.
  5. Allow the aval to cook for 10-12 minutes or till it absorbs all the water. Serve with shredded coconut, fried mormilagai ,sunda vathal and midhukka vathal on side. This recipe tastes better as it gets cold. When made in morning and tasted in noon or night it tastes better because the flavours are better infused.

 

Advertisements

July 12, 2013. Tags: , , , , , , , , . Breakfast recipe, chetti veetu samaiyal, Healthy Recipe, Tiffin.

3 Comments

  1. Radha replied:

    What is midhukka vathal? Do you fry it before eating?

    • hema replied:

      Midhukka vathal is prepared from sun drying a particular plant’s fruit..called midhukkam pazham. It is fried before eating like sunda vathal. It can be adde3d to vathal kuzhambu too..
      In some super markets , It is available as chukkumkai vathal..

      • Radha replied:

        I never knew there are so many vathals. We need a vadagam and vathal category for your blog, would like to know more about the various varieties and how they are made and used.

        I tried searching for midhukka but there is no info on it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback URI

%d bloggers like this: