Aval Upma Recipe - South Indian Style Poha

Name: Aval Upma Recipe - South Indian Style Poha
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup Poha (2 cups Poha (Flattened rice)); 1 tbsp Vegetable Oil (1 tablespoon Oil); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Black Urad Dal (1 teaspoon Black Urad Dal (Split)); 1 piece Yellow Onion (1 Onion finely chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 1 sprig Curry leaves (1 sprig Curry leaves roughly torn); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 1 tsp Lemon Juice (1 teaspoon Lemon juice); 2 tbsp Peanut (2 tablespoons Roasted Peanuts (Moongphali)); 4 sprig Cilantro (4 sprig Coriander (Dhania) Leaves finely chopped)

Aval Upma Recipe - South Indian Style Poha - Upma Recipes (Indian)

30 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Poha2 cup · 2 cups Poha (Flattened rice)
Vegetable Oil1 tbsp · 1 tablespoon Oil
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Black Urad Dal1 tsp · 1 teaspoon Black Urad Dal (Split)
Yellow Onion1 piece · 1 Onion finely chopped
Green Chili2 pieces · 2 Green Chillies finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Curry leaves1 sprig · 1 sprig Curry leaves roughly torn
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Lemon Juice1 tsp · 1 teaspoon Lemon juice
Peanut2 tbsp · 2 tablespoons Roasted Peanuts (Moongphali)
Cilantro4 sprig · 4 sprig Coriander (Dhania) Leaves finely chopped

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Steps

1To begin making Aval Upma Recipe, place the poha in a sieve and rinse it under running cold water. The texture of the aval should be such that it is neither hard nor completely soft.
2Once you've washed the poha, let the water drain from it and keep it aside.
3In a heavy bottomed pan, heat oil on medium heat, add asafoetida, mustard seeds, cumin seeds and split urad dal. Allow the seeds to crackle and saute till the urad dal turns golden brown in color.
4Once it is done, add roughly torn curry leaves, finely chopped onion, green chillies, ginger and saute for a couple of minutes, until the onions are soft and translucent.
5Once the onions are soft and translucent, add turmeric powder, drained poha, sprinkle some water and salt to taste. Stir well to combine and allow the aval to become warm. Cover and cook for about two to three minutes and then turn off the heat.
6Garnish with roasted peanuts, finely chopped coriander leaves and finish Aval Upma with freshly squeezed lemon juice.
7Serve the Aval Upma Recipe with Masala Chai and Fruit Bowl for a delicious breakfast.