Aval Upma Recipe (Poha Upma)
A simple South Indian style breakfast made with flattened rice (aval), tempering spices and curry leaves. Serve it on its own or with a side of yogurt, chutney or podi.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2 cups aval (medium poha)
- 1 medium onion sliced thinly or chopped
- 2 green chilies slit or chopped
- 1 medium tomato deseeded & chopped (optional)
- 1 teaspoon ginger
- ½ to ¾ teaspoon salt (adjust to taste)
- 1 to 2 tablespoons lemon juice (adjust to taste) (optional)
To Temper
- 1½ tablespoons oil
- 1 sprig curry leaves
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds (jeera, optional)
- 3 tablespoons peanuts (or cashews)
- 1 teaspoon urad dal (black gram skinned & split)
- 1 teaspoon chana dal (bengal gram) (optional)
- ¼ to ⅓ teaspoon turmeric
- ⅛ teaspoon asafoetida (hing) (optional)
To Garnish (optional)
- 2 tablespoons coriander leaves finely chopped
- 2 tablespoons raw coconut (fresh or frozen, grated)
How to make the recipe
Preparation
- Add aval to a bowl and rinse them well twice. Drain the water completely, cover and rest aside to soften until you prepare the other ingredients.
- Check by pressing down a few grains of aval in between your fingers. They should be softened and get mashed easily. If they are still hard, then sprinkle little water and keep covered until the tempering is done.
How to Make Poha Upma
- Heat oil in a pan and fry cashews or peanuts until golden & aromatic. Remove to a plate to garnish at the end. To the same pan, add chana dal, urad dal, mustard and cumin seeds.
- Fry till the lentils turn golden and aromatic. Add hing, onions, green chilies, curry leaves and ginger.
- Saute until the onions turn transparent and add tomatoes, turmeric and salt. Saute till the tomatoes break down to a mush and lose the raw flavor. If the pan is too dry, you may splash little water & cook.
- Add softened poha and mix well. Cover and steam on a low heat until really hot and steaming. If your aval is too dry, sprinkle little water. (do not pour).
- Turn off the stove and taste test. Add more salt if needed. Squeeze lemon juice and mix well. Garnish with fried peanuts/cashews, coconut and coriander leaves.
- Serve aval upma hot with plain curd or tea/ coffee
NUTRITION (estimation only)
Calories: 255kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 168mg | Potassium: 313mg | Fiber: 5g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 44.7mg | Calcium: 46mg | Iron: 6.5mg
