Topic started by meena (@ user-1121eo6.dsl.mindspring.com) on Fri Jun 14 19:35:05 .
All times in EST +10:30 for IST.

could someone give the receipe for puli aval? is it same like tamarind/pulyogray rice?

Responses:

• From: Champaka Iyengar (@ dialup-65.59.52.171.dial1.houston1.level3.net) on: Fri Jun 14 23:39:54
  
  Hi,
  It is little similar to tamarind rice, but not like that. Here is the recipe - I am sorry I cannot tell you the exact proportion since I am so much used to cooking and I don't measure ingredients for daily cooking.
  
  1.Wash the required amount of poha or aval and keep it ready after draining all the water.
  2. Heat oil in kadai (same like using it for puliyogara)
  3. Put mustard seeds, couple of broken red chillis, hing, curry leaves and after all these are cooked, put handful of peanuts.
  4. Keep tamarind soaked in very little water. (according to the amount of poha and taste)
  5. After peanuts are fried, pour the thick extract of tamarind to the oil.
  6. Put salt, turmeric powder, jaggery, and little bit of rasam powder to give the flavor.
  7. When the mixture gets thickened to the consistency of sauce, pour the washed aval and mix well. check for the salt.
  8. Grate little bit of dry coconut (Copra) and mix well with the puli aval.
  9. Keep covered on the stove for 3-4 minutes on slow flame, and turn off the gas. Your puli aval is ready.
  
  Note: If you have time, enjoy good taste and have patience to achieve it, roast little bit of black sesame seeds with a piece of cinnamon. Powder it after it gets cooled down and mix it. It gives a wonderful taste and aroma to puli aval.
  
  
• From: meena (@ user-119brr9.biz.mindspring.com) on: Sat Jun 15 01:37:38
  
  thanks CI, 3 difft. types of poha -available, thin, med. and thick. which type should i be using for this receipe?
  
  
• From: meena (@ user-119brr9.biz.mindspring.com) on: Sat Jun 15 01:39:34
  
  CI, u mention rasam pwd. do u mean sambar pwd. ?
  
  
• From: ammu (@ spider-tp084.proxy.aol.com) on: Sat Jun 15 12:04:09
  
  Dear Champaka Iyengar,
  I have heard you people make good puliyodharai & thair sadham.could u pleasegive those recipes.thanks
  
  
• From: CI (@ dialup-64.152.254.9.dial1.houston1.level3.net) on: Sat Jun 15 13:12:27
  
  Hi meena,
  You use thick poha for puli aval.
  Don't use sambar powder. It has more quantity of dals to make sambar thick. Use rasam powder.
  
  
• From: CI (@ dialup-64.152.254.9.dial1.houston1.level3.net) on: Sat Jun 15 13:15:30
  
  Hi ammu,
  Recipe for puliyogara the way we make it very long. I'll post it sometime later. The same quality you can get by using cooked, cooled separated rice in the recipe of puli aval which is easy to make. Recipe for Thair sadam is very easy. Make sure that you soak the cooked rice in milk (just enough to cover) for half an hour or so. Then mix it with yogurt and put salt, garnish with channa dal, urad dal, cashewnuts, mustard seeds, curry leaves. Chop some green chillies and coriander leaves and mix it. Serve it after atleast one hour.
  
  
• From: ammu (@ spider-tm024.proxy.aol.com) on: Sat Jun 15 15:06:47
  
  Thanks a lot for your recipe.you mean hot milk or cold milk?hope to get your puliyogara recipe soon.
  
  
• From: vaishnavi (@ msp-65-25-205-229.mn.rr.com) on: Thu Jan 16 10:29:58
  
  Dear Mr iyengar
  ur puli aval recipe was really good. i am eagerly waiting for ur puliyodharai recipe.
  thank you
  vaishnavi
  
  
• From: CI (@ cs2417433-245.houston.rr.com) on: Thu Jan 16 11:24:51
  
  Hi Vaishnavi,
  It was nice of you to give feed back. I am not Mr. I am Mrs. (Just for your information) I have posted Puliyogare recipe in Karnataka Recipes thread. You might have to navigate to old responses to get that recipe.
  
  Bye,
  CI
  
  

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