Puli Avil(Tamarind Pressed Rice)

If many of you do not know what pressed rice is..its known as Poha..the one common Maharashtrian breakfast.Its light,easy to digest and whats more very easy, convenient and economical to get.What is more its completely neutral in taste,so it can be converted into a sweet or a savoury dish as per wish.In the Northern states of UP and Bihar in India they are mixed in sugar syrup to make sugar coated poha.In South India where Tamarind and Coconut are used abundantly in their unique cuisine..they have incorporated the humble Poha as well to make one of the most lipsmacking and flavorful dishes.
A friend of mine Anuja who hails from Bangalore has used Poha in a variety of dishes.South Indians are famous for their types of rice,namely Lemon Rice,Coconut Rice,Til Rice,Tamarind Rice and Curd Rice.Anuja substitutes Poha for rice and also she makes a payasam(pudding) out of the Poha which is so delicious that people at her home have stopped eating the traditional Pal Payasam(milk and rice pudding).I have still to master the Til Poha which is by far the tastiest snack I have ever had.Will post it subsequently.
Puli Avil is a must on Janamashtami at my place.It celebrates the birthday of Lord Krishna and a variety of sweets and savories are made.This dish was said to be the favorite of the Lord and is always presented with a good dollop of pure white home made fresh butter on top.Its very easy to make and takes less time as well.

PREPARATION TIME – 20 mins
MAKES – 2 Servings

INGREDIENTS

2 cups pressed rice – cleaned
1/2 cup tamarind soaked in warm water/2 tbsp tamarind pulp
1/2 cup raw peanuts
Salt to taste
1 tsp turmeric(haldi powder)
1/2 tsp chilli powder
1 tsp coriander(dhania) powder
1 tsp mustard seeds(rai)
1/2 tsp asafoetida
1 dried red chili
8-10 curry leaves
1/2 bunch coriander leaves very finely chopped
A small lump of jaggery finely powdered or 1 tbsp brown sugar
1 potato boiled,peeled and diced(optional)
3 tbsp oil

METHOD

Squeeze the juice out of the tamarind pulp and keep aside.Pick and clean the pressed rice.Soak the pressed rice in tamarind water for 3 minutes.Ensure its not kept more than that as it might mash up.Drain in a sieve and ensure that the pressed rice is moist but not wet.Heat oil in a pan on medium heat and add the mustard seeds and chilies.Fry till they pop and add asafoetida and peanuts.Stir fry till peanuts are fried and turn deep brown and crunchy.Add curry leaves and potatoes.Stir well.Add turmeric powder, chili powder,coriander powder and stir.Then add the pressed rice,stir well to mix and close the pan with a lid.

Reduce to low heat and cook till the pressed rice assimilates all of the lovely aroma of the spices and becomes a little dry.Keep stirring from time to time to prevent sticking to the bottom of the pan.Now open the pan and sprinkle jaggery or brown sugar on the poha and mix well so that the sugar is evenly distributed.Close pan and cook for a further 5 minutes.Take off from the stove and sprinkle coriander leaves.Serve hot!