Tamil Nadu Style Kothamalli Aval Upma Recipe is an easy recipe made with flattened rice flakes (poha) that is tossed with fresh and aromatic coriander paste. Toasted peanuts are also added to this poha to give it an extra crunch while eating. In many states, this type of preparation is common and called different names such as poha in North India and Upma in the South part of India.
Serve the Tamil Nadu Style Kothamali Aval Upma Recipe (Coriander Poha Recipe) along with a cup of hot Masala chai .
If you are looking for more Upma recipes here are some :
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Vegetarian
Equipments Used: Hard Anodised Frying Pan / Omelette Pan
Cooks in 15 M
Total in 25 M
We begin making the Tamil Nadu Style Kothamalli Aval Upma Recipe by washing the flattened rice in cold running water using a strainer and keep it aside, for the water to drain.
Using a mixer, combine the fresh coconut, coriander leaves, green chillies, jaggery, lime juice. Grind to a coarse mixture, making sure you do not make it smooth. Transfer to a bowl and set aside.
Heat oil in kadai or a pan over medium heat; add the mustard seeds, urad dal, curry leaves and allow it to splutter and the dal to turn golden brown and crisp.
Add the ground coconut coriander mixture to the kadai, finally add the soaked and drained flattened rice and give it a toss. Stir for 3 to 4 minutes, cover the pan and simmer for another couple of minutes. Check for seasoning if required and adjust salt to taste.
Once done, turn off the heat and transfer the Kothamali Aval Upma/ Dhania Poha to a serving bowl and serve hot.
Serve the Tamil Nadu Style Kothamali Aval Upma Recipe/ Dhania Poha along with a cuppa hot Masala chai.