The aval-upma recipe, Also known as poha or arugula ouma, is among the most simple and nutritious South Indian Breakfast recipes made using broken or flattened rice. Aval or poha is a popular ingredient in India to prepare various dishes, typically for breakfast or as a snack.
Aval Upma is a South Indian style of preparing poha as an alternative to the traditional Rava Upma. It is served alongside plain yogurt or served with coffee or tea.
Aval Upma can be made simple and takes just 15 minutes. Here are only the basics below. There is the option of mixing vegetables to give some nutrients to this recipe. Peas, potatoes, capsicum, and carrots are great with this recipe.
Poha upma may also be placed in a tiffin bag to feed the children or be eaten as an after-school snack. I’ve used white poha, but it could also be prepared using red poha.
It is important to note that aval upma can’t be prepared using small poha because they will be mushy and soggy after being rinsed. Poha that is thick or medium will provide a tasty food that’s not overly soggy or soft.
Making preparations for poha upma
- Put 2 cups of poha in the bowl, and wash them twice. Then drain the water thoroughly. Cover and leave to let it soften for about 10 minutes. While you wait, make the following preparations:
- 1 large onion (slice or chop)
- 1 medium-sized tomato (deseed and cut)
- 2 green chilies (chop or cut)
- 1 teaspoon of ginger grated or chopped (optional)
- 2 tablespoons coriander leaves
- After 10 minutes, test the aval for softness. Flexible. You can press down some small flakes using your fingers. They will be mashed quickly. If not, sprinkle some water, mix it up, and let it rest until the tempering is set.
How do you make aval-upma?
- 1.25 tablespoons oil into a pan that is hot. Add
- 1 teaspoon chana daal
- 1 teaspoon of urad dal
- 3 tablespoons of peanuts. Then fry them until the peanuts change color and aroma to golden. Then add
- 1 teaspoon mustard seeds
- Half a teaspoon of cumin seeds. Once they start to pop, Add 1 teaspoon of the hing.
- Include green chilies, onions, ginger, and curry leaves.
- As the onions become translucent, add chopped tomatoes, 1/4 teaspoon salt, and 1 teaspoon of turmeric. There is also the option of omitting tomato and substituting lemon juice toward the final cooking stage. Cook until tomatoes become soft and gooey.
- Include soaked poha, 14 teaspoon salt, and 2 tablespoons of coconut (optional).
- Mix well and cover. Cook on low heat until the aval-upma becomes hot. Switch off the stove. Test the taste and add salt as needed. Mix in lemon juice, and decorate with coriander leaves.
Ingredients (Us up= 240ml )
- 2 cups poha, or aval and atukulu. Flattened rice (medium to dense)
- 1 medium onion cut thinly or diced
- 1 medium tomato chopped (optional)
- 2 green chilies, sliced or cut
- 2 tablespoons of coconut fresh grated (optional)
- 2 tablespoons of coriander leaves, minced
- 12 to 3 teaspoons salt (adjust the amount to suit your needs)
- 1/4 teaspoon of turmeric
- 1 tablespoon lemon juice (adjust the amount to suit your taste) (optional)
Tempering ingredients
- 1 and 1/2 teaspoons of oil
- 1 curry leaf sprig
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds (jeera)
- 3 tablespoons cashews, peanuts, or cashews
- 1 teaspoon of urad dal (black grams skinned and cut)
- 1 teaspoon chana dal (Bengal gram) (optional)
- 1/8 teaspoon asafoetida (hing) (optional)
Cooking Steps & Instructions
Preparation for aval upma
- Cleanse and rinse 2 cups well insufficient water. Remove the excess water, then wash yet. Rinse them off again.
- Set aside and cover to let the chilies, onion, and tomatoes have been cut.
- Make sure you test it by pressing down a couple of grains of aval the middle of your fingertips. The grains should soften and be easily mashed. If they’re still hard, sprinkle a little water and then cover them with a towel until the tempering process is complete.
Making poha upma
- The oil should be heated to 1 1/2 tablespoons in a skillet. Add 3 tablespoons of nuts, 1 tablespoon of chana daal, and 1 teaspoon of curry daal.
- Then fry until golden and aromatic. Add 1/4 teaspoon of mustard seeds, 1 teaspoon of cumin, and 1/8 teaspoon.
- Once the seeds have popped, add 1 medium-cut onion and 2 green chilies slit, and 1 sprig of curry leaves. The onions will cook until they become translucent.
- Include 1 medium-sized chopped tomato, 1 medium-chopped tomato, 1/4 teaspoon turmeric, and 1/4 teaspoon salt.
- Cook until the tomatoes become mush and the fresh smell from the tomatoes dissipates.
- Incorporate softened poha with 1/4 teaspoon of salt and 2 tablespoons of coconut (optional). If your aval is dry, add 1 or 2 tablespoons of water and mix. Mix it and then cover it.
- They steam cook on the lower heat to a barely hot temperature. This takes approximately 2 minutes. Mix well during the.
- Switch off the heat and test the taste. You can add salt as needed. Additionally, add lemon juice as well as 2 tablespoons of coriander leaves.
Serve hot valuta and plain curd or with tea.
