Aval Upma

Aval Upma is one of the common breakfast/ evening tiffen items prepared at home. One day I saw Amma adding lemon juice into the Aval Upma and stopped eating it, as I am not a big fan of lemon flavours during those days. When I was working in IT we use to have breakfast and lunch in office as I start by 7 from home. One of my teammates always gets Poha, after seeing onions and peanuts I tasted it and that version slightly differed from the one we do in home, and also the lemon flavor was less . Inspired from that, here is my version.

Ingredients:

Aval/Poha (flattened rice) – 1 cup

Onion – 1

Green chilli  – 1

Turmeric powder – a pinch

Roasted peanuts – 1/4 cup

Lemon juice – 1/4 tsp

To temper:

Oil -1 tsp

Mustard seeds – 1 tsp

Channa dal – 1 tsp

Asofetida – generous pinch

Curry leaves – few

Method:

• Wash and soak the Aval, till it is well immersed in lukewarm water; let it sit for 2-3 minutes.  Strain it in a colander; spread it in a plate and fluff it well

• Add  oil and when the oil becomes hot, add the ingredients under “to temper” and let it splutter. Add chopped onions and  green chillies,  sauté till the onions are cooked. Add  turmeric powder and salt and cook for a minute. Add the roasted penauts

• Add the poha and Cook for a minute and switch off

• Squeeze little lemon juice and mix well

My notes:

• Can add pomegranate seeds, coriander leaves and grated coconut for garnish
• Red Aval can be used instead of White, but it takes more time to become soft (about 15- 20 minutes)

Advertisement