• 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


  1. Take a flat, large bowl and wash the poha or aval in water. Drain immediately. Do not allow any water to stay.
  2. Then, soak the aval in the 1/2 cup of tamarind juice for about 15-20 minutes after adding a pinch of salt.
  3. 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.
  4. Then, take a large pan and pour some cooking oil and add the mustard seeds and allow them to splutter.
  5. 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.
  6. Add the onion now and fry till it turns transparent in colour.
  7. Then aval or poha should be added. By this time it would have absorbed all the tamarind juice.
  8. Add the grounded masala to the aval after this. And stir the mixture well, till the aval is coated well with the masala.
  9. Just check to see if there is adequate salt. Add more if needed.
  10. Keep the pan covered for about 2-3 minutes and garnish with the curry leaves and coriander leaves before serving.

Recipe courtesy of Krithika