Aval with Vengayam/Onion Poha

This is also called Aval uppuma.

Ingredients:

1. Aval Puffed Rice (Poha or Avalakki) 2 cups
2. Green Chillies 4
3. Ginger 1 small bit
4. Curry leaves few
5. Coriander leaves little
6. Nila Kadalai (peanuts) 2 to 3 table spoons.
7. Channa Dal 1 t spoon.
8. Mustard seeds 1/2 t spoon
9. oil 1 to 2 t spoons.
10. turmeric powder.
11. salt to taste.

Method:

Clean the 'aval' in water well and soak it for few minutes. and drain the water well. (if it is very thick aval soak for longer time)

Cut the onions, ginger, green chillies into very small bits.

Fry the 'kadalai' (peanuts) in dry kadai (thick bottomed vessel) . grind it into small bits. (do not make it into a smooth powder)

In the 'kadai' and put the oil and mustard seeds. let it splutter. Add the channa dal , when it turns brown, add curry leaves, green chillies, ginger and cut onions. Add turmeric powder and salt.

fry the onions till brown and add the soaked 'aval' . Mix it well. Add the 'kadalai'( peanut ) powder, Mix well. Garnish with Coriander leaves . Switch off the stove after 5 minutes.

Note: While adding Channa dal, some kadali( peanuts) can also be added for taste.

Puli Aval / Imli Poha

This is Puffed Rice (Aval in Tamil, Avalakki in Kannada, Poha in Hindi) dish done with Tamarind.

Ingredients:

1. Thick Aval (Poha) 2 cups
2. Mustard Seeds 2 t spoons
3. Red Chillies 3 to 4
4. Grated Coconut 2 to 3 table spoons.
5. Asafotida Powder little
6. Nila Kadalai (peanuts) 2 to 3 Table spoons
7. Tamarind one small bit (nellikkai alavu), if paste 1 t spoon.
8. Curry leaves Few
9. Salt to taste
10. jeera 1 t spoon
11. Oil 1 t spoon.
12. turmeric powder 1/2 t spoon

Method:

Grind the coconut, mustard seeds, red chillies into a paste.

Fry the Kadalai in a dry Kadai till it is little brown. just grind it into small pieces in a mixer. (Be careful not to make this into fine powder, it has to be bits)

Clean the Aval, in water ('kalayanum') . Drain the water well. Put the Tamarind in less than quarter cup of water and take the juice out. Add this to the wet 'aval' and add turmeric powder and salt and mix well. (if puli paste add this with little water and mix it with 'aval').

Keep aside for a few minutes.

Take the Kadai, put the jeera seeds in the oil, now add channa dal once it is brown add asafotida powder, curry leaves and put the 'aval' mixed in Tamarind. Add the coconut paste and also the kadalai powder and mix it well.

Keep it on the stove for few minutes and switch off.

'Puli Aval' is ready.