• 200g- Aval or Poha (approx 3 to 4 cups)
• 1 – small Onion (optional)
• 2 – Green chillies
• 1/2 cup – Tamarind juice
• 3 tsp – Coriander seeds
• 3 – Red Chillies
• 1 tsp – black pepper
• 2 tsp – blackgram dal
• 2 tsp – bengalgram dal
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Turmeric powder
• Curry leaves and Coriander leaves for garnishing
• Salt to taste
• Cooking oil
- Take a flat, large bowl and wash the poha or aval in water. Drain immediately. Do not allow any water to stay.
- Then, soak the aval in the 1/2 cup of tamarind juice for about 15-20 minutes after adding a pinch of salt.
- Grind the coriander seeds, red chillies, black pepper, blackgram dal and bengalgram dal after frying them in a tsp of cooking oil. Grind them into a fine texture.
- Then, take a large pan and pour some cooking oil and add the mustard seeds and allow them to splutter.
- Then, add the cut green chillies. Add the 1/4 tsp of turmeric powder and the 1/2 tsp of blackgram dal and allow them to turn light brown in colour.
- Add the onion now and fry till it turns transparent in colour.
- Then aval or poha should be added. By this time it would have absorbed all the tamarind juice.
- Add the grounded masala to the aval after this. And stir the mixture well, till the aval is coated well with the masala.
- Just check to see if there is adequate salt. Add more if needed.
- Keep the pan covered for about 2-3 minutes and garnish with the curry leaves and coriander leaves before serving.
Recipe courtesy of Krithika