Isn’t it wonderful how you get to meet unknown, faceless people through the Internet that creates a bond between you and feel a certain connection between you both. One such person whom I had the fortune to come into contact was Meenalochani Kumar. She sent me 3 wonderful recipes after I announced the event “Let’s Cook ~ Rice”. When I came to know that today happens to be her Birthday, I could not think of a better way to wish her on this day, other than to cook one of the recipes sent by her and give her a visual treat. Here’s me wishing dear Meena, a very Happy Birthday and May the years ahead bring you peace, prosperity, wisdom and good health.
In her own words, “My name is Meenalochani Kumar. I am a Palakkad Iyer and based in Bangalore. I love to cook. Since I am employed as an Organization Consultant and travel quite a lot, I try to focus on recipes that can be cooked with ease and is nutritious when I am home”.
Many thanks to you Meena, as my children loved this tangy snack topped with the crunchy peanuts very much and for introducing me to yet another healthy snack that can made in a jiffy. I usually make the sweeter version but equally enjoyed this savory version too. The Recipe below is in her own words, I only did the cooking, clicking and editing.
Puli Aval (Tangy Parched Rice)
(Print this Recipe)
You’ll need:
- Aval / Poha / Rice Flakes / Parched rice – 2 cups
- Green chili – 1
- Curry Leaves – 6-7 leaves
- Mustard – 1/2 tsp
- Asafetida / Hing – a pinch
- Turmeric powder – 1/2 tsp
- Red Chilli Powder – 1 tsp
- Tamarind - Half a lemon size
- Fried ground nuts – 2 tbsp
- Salt – to taste
- Oil – 3 tbsp
Method:
Soak the tamarind in lukewarm water for about half an hour. Extract the juice and keep aside. You can add water to increase the volume of tamarind juice such that you get enough to immerse the parched rice.
To the tamarind water, add salt, turmeric, red chilli powder, asafetida. Mix well. To this mixture, add the washed and cleaned parched rice, and let it marinate for about 10 minutes.
Heat a frying pan with oil. When hot, add mustard seeds. When the mustard seeds splutter, add the green chilies, curry leaves to this. A lovely aroma emanates from this and keep sautéing till you get the aroma ( the contents should not burn).
Finally add the parched rice (by now it would have soaked up all the tamarind water). Mix the ingredients gently. Garnish with fried ground nuts and serve hot.
Notes:
- The water used for soaking the poha should be just enough to cover it. Adding more than necessary water will make them mushy while cooking.
This is off to my event Let’s Cook – Rice
Aaha what a beautiful name - Meenalochani. So long since I heard such descriptive names. The Puli aval looks delicious.
We too join you in wishing ur friend meena a very happy and wonderful birthday. Puli Aval sounds delicious.
tht’s really sweet of you radhika and thx to meenalochani for this nice recipe; do convey my b’day wishes to her !
puli aval looks tempting
Lovely recipe and presentation dear!!!!
Color s awesome
Nice one, looks absolutely wonderful! Meena, wishing you a very Happy Birthday 🙂
Wow wat a lovely gesture Radhika,wishing her a happy birthday too..Puli aval looks extremely yummy..
Yes it’s really amazing to get such friends thru web,U lucky n 3 cheers to your friendship 🙂
Puli aval sounds interesting n it looks so yum..thanks meena n Radhika for sharing such traditional recipe…Happy pongal !!
this is interesting recipe. its almost like maharashtrian poha recipe except for use of tamarind.. thanks for new way to cook
Hey this is new to me. Thanks.
That looks really inviting! Never tried a Puli poha before…So going to try this!
Love the color of the rice!
Happy Birthday to Meena at first! May she keeps posting such helpful recipes for ages and ages… 🙂
I am a big time Poha/ Aval lover but never ever thought of adding tamarind juice here; might be because we add lemon juice. The recipe is almost the same otherwise and I’m dying to try this one asap.
super pics dear!!!yummy n delicious poha…..
Wow.. nice click.. My Aunt used to make this too but she used to grind the aval into crumbs and use that we call it Huli avalakki
The dish looks wonderful and the color is so enticing. I am announcing Valentines Special – my 1st blog event and a Giveaway.!. Please do be a part of it and send in your recipes..! 🙂
Nice way to wish your friend and Many more returns of the day Meena:)
thanks for this new recipe with tempting click..
Dear Friends,
Thank you so much for your warm wishes! I am all smiles after seeing the post and the comments:)
Radhika, Thank you so very much for considering my recipe and publishing it too:):)
Hope i am able to send more recipes soon…
Wishing Meenalochani a very Happy Birthday! She had dropped a few encouraging comments at my space too.
Puli Aval looks very nice…A regular in my kitchen.
Recipe sounds really yummy, Radhika..wish Meena a happy birthday from my side…the dish looks really eye-catchy with this vibrant yellow, have to try soon
YUMMY !
Belated wishes to ur friend Meena.Beautiful served Puli Aval,Thanks for sharing such a authentic recipe radhika…
Nice recipe. mom-in-law does it at my house but in a different manner. this looks easier.
that colour is so vibrant & pretty… looks yum 🙂
dear radhika, mom makes the same dish a little differently. she uses only sesame oil for the tadka and pours the tamarind water (slightly thick) on the tadka. when it boils, she adds the washed poha. never turns mushy. also tastes heavenly. try it!