Aval Recipe- Tamarind Flavored Flattened Rice with Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Aval Recipe- Tamarind Flavored Flattened Rice with Sesame Oil

Introduction

There’s just something so comforting about a simple bowl of aval. Growing up, my grandmother would make this for me whenever I wasn’t feeling well, and honestly, even now, it’s my go-to when I need a little bit of home. This isn’t just any flattened rice though – it’s a beautiful blend of tangy tamarind, fragrant sesame oil, and a lovely little crunch. It’s quick, easy, and utterly delicious! You’ll be surprised how much flavor is packed into such a simple dish.

Why You’ll Love This Recipe

This aval recipe is a winner for so many reasons. It’s ready in under an hour (mostly soaking time!), requires minimal ingredients, and is incredibly satisfying. It’s a fantastic light meal or a perfect side dish. Plus, the combination of flavors – the tang, the spice, the nutty sesame – is just chef’s kiss!

Ingredients

Here’s what you’ll need to whip up this flavorful aval:

• 2 cup aval (poha/flattened rice) – about 180g
• 1 tsp tamarind paste – about 6g
• 2 tbsp sesame oil (gingelly oil) – about 30ml
• 1 tbsp channa dal (kadala paruppu) – about 20g
• Generous pinch asafoetida (hing) – about ¼ tsp
• Few curry leaves – about 10-12 leaves
• 2-4 dry red chillies – adjust to your spice preference
• 0.5 tsp pepper powder – about 2g
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? Knowing what you’re working with always helps!

Aval (Poha/Flattened Rice) Varieties

There are different thicknesses of aval available. I prefer the medium thickness for this recipe, as it holds its shape well. You can find it at most Indian grocery stores.

The Significance of Sesame Oil (Gingelly Oil) in South Indian Cooking

Don’t even think about substituting this! Sesame oil is the heart and soul of South Indian cuisine. It adds a unique nutty aroma and flavor that you just can’t replicate. It’s also believed to have health benefits.

Understanding Tamarind Paste – Taste & Uses

Tamarind paste provides that lovely tanginess. It’s made from the pulp of the tamarind fruit. You can find it in most Asian grocery stores, or even make your own! A little goes a long way, so start with 1 tsp and adjust to your liking.

Channa Dal (Kadala Paruppu) – A Protein Boost

This split chickpea lentil adds a lovely texture and a bit of protein to the dish. It’s often used in South Indian tempering (tadka) and adds a wonderful nutty flavor.

Asafoetida (Hing) – Flavor & Digestive Benefits

Okay, hing smells…interesting. But trust me, it adds a depth of flavor that’s incredible. It also aids digestion, which is a bonus! A little pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse the aval in cold water. This gets rid of any dust and makes it softer. Add the tamarind paste and mix well. Let this soak for about 30 minutes. This is key – it allows the aval to absorb the tangy flavor.
2. While the aval is soaking, heat the sesame oil in a pan over medium heat. Add the channa dal and sauté for about 10 seconds, until it starts to turn golden brown.
3. Now, add the asafoetida, curry leaves, and dry red chillies. Sauté for another 10 seconds, until the curry leaves are crispy and fragrant. Be careful not to burn the spices!
4. Add the soaked aval to the pan. Season with salt and pepper powder. Gently mix everything together, ensuring the aval is coated with the oil and spices.
5. Cook for another 5-7 minutes, stirring occasionally, until the aval is heated through. You want it to be warm and slightly fluffy.

Expert Tips

• Don’t overcook the aval – you want it to retain a little bit of texture.
• Adjust the amount of red chillies to your spice preference.
• If the aval seems too dry, add a splash of water.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

My friend, Priya, loves things hot. She adds a finely chopped green chilli along with the red chillies for an extra kick.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Always double-check the packaging of your ingredients to be sure.

Festival Adaptations (e.g., Onam, Pongal)

During Onam and Pongal, my family sometimes adds a handful of grated coconut to this aval for a richer, more festive flavor.

Serving Suggestions

This aval is delicious on its own, but it’s even better with…

• Papad – a crispy lentil cracker.
• Yogurt – a cooling contrast to the spice.
• A side of pickle – for an extra burst of flavor.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It’s best enjoyed fresh, though!

FAQs

What is the best type of aval to use for this recipe?

Medium thickness aval works best, but you can use any thickness you prefer.

Can I use lemon juice instead of tamarind paste?

You can, but the flavor won’t be quite the same. Use about 1-2 tablespoons of lemon juice.

How can I make this recipe ahead of time?

You can soak the aval ahead of time and store it in the refrigerator. Then, just finish the tempering and cooking when you’re ready to serve.

What are some good accompaniments besides papad and yogurt?

A simple vegetable curry or a lentil soup would also be lovely.

Is asafoetida (hing) essential for this recipe, and what can I substitute if I don’t have it?

While hing adds a unique flavor, you can omit it if you don’t have it. A pinch of garlic powder can offer a similar savory note, but it won’t be exactly the same.