Tamarind Poha is a tangy & flaky dish made by soaking poha in tamarind extract and then sauteing it with tempered spices. Tamarind poha is a nice alternate to Poha Upma and could be relished as a snack as well. How to make Tamarind poha is presented in this post with step by step pictures.
I have endless love towards all tangy dishes with lemon, tamarind etc.This puli aval upma is quick to fix for snack time / for breakfast.The recipe is quite similar to lemon aval recipe that I posted sometime back.You can see more poha recipes often here in this space 🙂 I have already posted a simple aval upma yrs ago, this is a variation of the usual aval upma.
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Tried this tamarind poha ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Tamarind Poha
Ingredients
- 1 cup thick poha
- tamarind extract - add 2 teaspoon tamarind to 1/4 cup water
- salt to taste
To Temper :
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 teaspoon chana dal
- 1 tablespoon peanuts
- a generous pinch hing
- 3 red chillies
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon kasoori methi crushed
- salt to taste
Instructions
- Rinse poha well.
- Extract tamarind pulp and soak poha in it.If it does not immerse fully add little water.
- Heat oil – add the ingredients listed under ‘to temper’.
- Add required salt and fry well until dals turn golden brown and peanuts are crisp.
- Then add the soaked poha and mix well.
- Cook covered for 3mins and switch off.
- Serve Tamarind Poha hot/warm.
Notes
- You can use any variety of poha but thick variety takes little more time to soak than the thin ones so soak it accordingly.
- Do not add more water else poha will turn mushy.
- If you use thin poha it may not turn out as grains separated as in thick poha.
How to make Tamarind Poha
- Rinse poha well. Extract tamarind pulp and soak poha in it.If it does not immerse fully add little water.
- Heat oil – add the ingredients listed under ‘to temper’ , add required salt and fry well until dals turn golden brown and peanuts are crisp. Then add the soaked poha and mix well. Cook covered for 3mins ad switch off.
Serve hot/warm.
Tips
- You can use any variety of poha but thick variety takes little more time to soak than the thin ones so soak it accordingly.
- Dont add more water else poha will turn mushy.
- If you make it thin poha it may not turn out as grains separated as in thick poha.
APARNARAJESHKUMAR
looks like rice sharmi ! super snack !
Veena Theagarajan
yummy Aval.. My fav!
SANDHYA KHATTRI
Tamarind is my favorite ingredient, thanks for the idea of including it in poha.
Nalini's Kitchen
Nice and tangy one..
Hari Chandana P
My absolutely fav dish.. looks perfect.. 🙂
Gauri
Ohh this must be soo tangy.. yumm
Ms.Chitchat
Love it anytime.this is my mom's signature dish.
Arthy Suman
im so tempted to try aval in making upma, this looks very tangy n yummy…
Priya
Wish i get the bowl now, love this tangy and droolworthy puli aval.
DivyaGCP
Simple and delicious breakfast.. Looks very inviting.
Sona S
looks delicious..
Jeyashrisuresh
this is my fav one, love to have this anytime.
Priya Yallapantula
Yummy !!!
Alwaysvetti
Sharmi is soaking poha compulsory? Also there r 2 subtitle as 'to temper'.can u edit it?
SHARMILEE J
Yes soaking is must..