Puli Aval
புளி அவல்·(poo-lee ah-val)
Tiffin and Lunchboxes: The American Dabba
Drop a block of wet tamarind to soften in hot water, let the curry leaves crackle in the skillet, beat the morning rush in a twenty-minute window. Thick aval acts like a sponge. Hydrate it with plain water, and you get a sad, gluey mess. But soak it directly in a spiced tamarind broth, and you get distinct, fluffy flakes infused with sweet, sour, and savory depth. The natural acidity of the tamarind and the preserving qualities of sesame oil mean it requires no fridge. Pack the steel dabba, snap the lid tight, and walk out the door.
Ingredients
- thick poha1 1/2 cup
- concentrated tamarind paste1 1/2 tbsp
- warm water3/4 cup
- kosher salt1 tsp
- turmeric powder1/2 tsp
- jaggery powder1 tsp
- sambar powder1 tsp
- Indian sesame oil2 tbsp
- black mustard seeds1 tsp
- urad dal1 tbsp
- chana dal1 tbsp
- raw peanuts3 tbsp
- dried red chilies2 small
- fresh curry leaves1 sprig
- asafoetida1/4 tsp
- Indian sesame oil1 tsp
Method
- 01
Create the magic broth.
Whisk the tamarind paste, water, salt, turmeric, jaggery, and sambar powder in a bowl until the jaggery is completely dissolved. This dark, tangy liquid is the soul of the dish.
- 02
Hydrate the flakes directly.
Pour the spiced broth evenly over the damp, rinsed poha and toss gently. Cover and walk away for 10 to 15 minutes. The flakes will drink up the liquid, expanding into soft, deeply flavored grains without turning to mush.
- 03
Temper the mustard seeds.
Heat two tablespoons of sesame oil in a wide skillet over medium-high heat until shimmering, then add the mustard seeds. The exact moment they begin to pop and sputter aggressively, drop the heat to medium.
- 04
Toast the lentils and peanuts.
Add the urad dal, chana dal, and peanuts, stirring continuously for two to three minutes. Patience is everything here: you want the lentils golden brown and the peanuts perfectly crunchy, but absolutely not scorched.
- 05
Bloom the aromatics.
Toss in the broken chilies, curry leaves, and asafoetida. Sauté for just 10 seconds until the leaves crisp up and the kitchen smells incredible—these volatile oils burn fast, so keep them moving.
- 06
Bring it all together.
Add the plumped poha to the skillet and gently fold everything together. Lift rather than mash, tossing until the brilliant golden-yellow color is uniform throughout.
- 07
Steam and finish.
Cover tightly, drop the heat to the absolute lowest setting, and let it steam for two minutes to cook the raw edge off the tamarind. Turn off the heat, drizzle with the final teaspoon of sesame oil, and give it one last gentle toss.
Notes
Sourcing the right poha is non-negotiable.
You must use 'Thick' poha (Gatti Aval) from an Indian grocer. Thin or nylon poha will disintegrate instantly upon contact with the tamarind broth, turning into an unpalatable paste.
Mind your sesame oil.
Indian sesame oil (gingelly oil) is cold-pressed from raw seeds and has a nutty, earthy flavor. Do not mistake it for East Asian toasted sesame oil, which is far too pungent and will entirely overpower the dish.