Aval Upma Recipe - South Indian Style Poha
A popular dish, Aval Upma recipe is our take on the South Indian style tempered flattened rice. This simple yet healthy dish makes for a great breakfast that can be stirred up quickly on a busy morning.
Aval or Poha is a common breakfast meal across the nation tempered in different styles. Since it is an easy dish to put together and light on the stomach, many choose it to be their go-to breakfast or snack option.
This South Indian style flattened rice, gets its dominant aroma and flavour from curry leaves and heat from the green chillies. It also has a great crunch from the roasted peanuts, a hint of tang from the lemon juice and loads of freshness from the coriander leaves. This Aval Upma Recipe can be served hot with coconut chutney or just as it is.
If you are looking for more Poha Recipes here are some :
- 2 cups Poha (Flattened rice)
- 1 tablespoon Cooking oil
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Black Urad Dal (Split)
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , finely chopped
- 1 sprig Curry leaves , roughly torn
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 teaspoon Lemon juice
- 2 tablespoons Roasted Peanuts (Moongphali)
- 4 sprig Coriander (Dhania) Leaves , finely chopped
How to make Aval Upma Recipe - South Indian Style Poha
To 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.
Once you've washed the poha, let the water drain from it and keep it aside.
In 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.
Once 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.
Once 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.
Garnish with roasted peanuts, finely chopped coriander leaves and finish Aval Upma with freshly squeezed lemon juice.
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