Thank You.
Now coming to the recipe I intended to post. Its a simple recipe, which can be prepared in a jiffy. Its quite filling too. Its commonly referred to as puli avil in my home, due to its tangy taste and to differentiate the jaggery version which is called Vella avil. For the tangy taste, either lemon juice or tamarind extract can be used. Both the versions of avil usually features in the bommakolu bakshanam menu during navarathri.
You will need
Avil/Poha/Beaten rice (thick variety) - 2 cups
Turmeric - a pinch
Salt
Grated coconut - 2 tblspn
Lemon - 1
Seasoning
Oil- 2 tspn
Mustard seeds - 1 tspn
Chana dal - 1 tblspn
Red chilly - 2
Green chilly - 4
Ginger - a small wedgefew curry leaves
Choose avil of thick variety, preferably rose matta avil. If it is thin, there are chances that it will crumble easily when soaked. Wash avil in water and soak in 2 cups of water for 10 minutes. Squeeze the avil to drain out the water completely. Keep it aside.
Heat 2 teaspoons of oil in a kadai. Add mustard seeds. When it splutters, add chana dal, red chilly broken into two, chopped green chillies & ginger and curry leaves. When chana dal turns slightly brown, add turmeric and salt. Tip off the drained avil and mix well. Cook for 3 minutes, till the flavors are well absorbed by the avil. Stir in the grated coconut and remove from fire. Add lemon juice when it is warm. Serve with a cup of coffee/tea.
This makes an ideal evening tiffin after school/office.
If tamarind is used in place of lemon, 1 tablespoon of thick extract can be used and added after seasoning. When the raw smell of tamarind goes, add the avil and follow the same steps as above.
I am sending this to EC who is the AFAM host for this month.
Puli avil has a lovely yellow color and this is off to EC again, for her WYF: Colour in Food event.
