Tamil Nadu Style Kothamali Aval Upma Recipe - Coriander Poha Recipe
A South Indian style poha recipe, made with a freshly ground coconut and coriander masala. Try this Tamil Nadu Style Kothamali Aval Upma Recipe in your kitchen to serve this poha differently.
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 :
- 2 cups Poha (Flattened rice)
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt and Pepper , to taste To be Ground to Paste
- 1/4 cup Fresh coconut
- 1/4 cup Coriander (Dhania) Leaves , roughly chopped
- 2 Green Chillies
- 1 tablespoon Jaggery
- 1 tablespoon Lemon juice For Seasoning
- 1 teaspoon Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 2 sprig Curry leaves , roughly torn
How to make Tamil Nadu Style Kothamali Aval Upma Recipe - Coriander Poha Recipe
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 bowla and set aside.
Heat a flat skillet with oil on medium flame, add the mustard seeds, urad dal, curry leaves and allow it to splutter.
Add the ground coconut coriander mixture to the skillet, finally add the soaked and drained flattened rice and give it a toss. Check for seasoning if required.
Serve the Tamil Nadu Style Kothamali Aval Upma Recipe along with a cuppa hot Masala chai.