Aval Upma | south indian style Poha upma
Aval Upma | south Indian style Poha upma | kata aval | uppu aval | Kara aval | Krishna jayanthi recipe | Easy Janmashtami recipe | laddu recipe gokulashtami recipes with step-by-step pictures and video recipe. Check out the poha upma recipe and if you like the video pls SUBSCRIBE to my channel
Aval upma is a classic South Indian tiffin. It is also known as Poha Upma, is a wholesome South Indian breakfast dish made from flattened rice flakes (aval or poha). It’s a quick and easy recipe that’s both delicious and nutritious. Perfectly bachelor-friendly weekday tiffin.
Can I use Thin aval
To make it a beginner-friendly tiffin, I generally prefer to use thick flattened rice as it gives perfect fluffy uppu aval. Thin flattened rice might turn mushy if not cooked right.
can I skip sugar?
Sugar is optional but gives a nice flavor to the dish so I would recommend it.
Can I add onion?
Yes in that case skip Asafoetida. To make naivedhyam for krishna Jayanthi uppu aval I didn’t add onion.
Ingredients
Soak Aval
To temper
Kara aval
1/3 cup roasted peanuts
1/4 cup coconut
coriander leaves
1/2 juice from half a lemon
salt if required
1/2 tsp ghee
How to make South Indian aval upma with step-by-step pictures
- First, wash Aval well
- Add hot water, turmeric powder, required salt, and sugar; soak for 10 minutes
- Strain it in a colander; press and let it remain in a colander to drain water. Fluff it well
- Add oil and when the oil becomes hot, add mustard seeds, urad dal, chana dal, and curry leaves; and let them
- Furthermore, add ginger and green chillies; roast
- add asafoetida; mix well
- Furthermore, add peanuts and coconut; mix well
- soaked aval; turn down to low flame
- Turn down to low flame. Add coriander leaves, and salt if required; mix well and turn off the stove
- Furthermore add lemon juice; mix well
- Finally, add ghee and serve
Ingredients
Soak Aval
- 1 +1/2 cups Thick Aval | Poha flattened rice
- required salt
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- 1 +1/2 cup hot water
- 1/2 tsp turmeric powder
To temper
- 1 tbsp coconut oil
- 1/2 tsp Mustard seeds
- 1 tbsp Chana dal
- curry leaves
- 1 tbsp urad dal
- 3 green chilli
- 1 tsp ginger
- asafoetida
Kara aval
- 1/3 cup roasted peanuts
- 1/4 cup coconut
- coriander leaves
- 1/2 juice from half a lemon
- salt if required
- 1/2 tsp ghee
Instructions
- First, wash Aval well
- Add hot water, turmeric powder, required salt, and sugar; soak for 10 minutes
- Strain it in a colander; press and let it remain in a colander to drain water. Fluff it well
- Add oil and when the oil becomes hot, add mustard seeds, urad dal, chana dal, and curry leaves; and let them
- Furthermore, add ginger and green chillies; roast
- add asafoetida; mix well
- Furthermore, add peanuts and coconut; mix well
- soaked aval; turn down to low flame
- Turn down to low flame. Add coriander leaves, and salt if required; mix well and turn off the stove
- Furthermore add lemon juice; mix well
- Finally, add ghee and serve
Video
This looks scrumptious and refreshing! Perfect for spring…..I wish I had a plate now!
Thanku Lia:-)
Thank you this sounds really good.
Thank Carolyn:-)
Perfect…You don’t like lemon flavor? I am a very big fan of lemon 😉
Yes Malar,after marttiage I started eating lemon as Mr J like it:-)
I don’t know how to do step by step. I give up too easily. Super easy recipe 🙂
I agree Charu many a times I fail to post recipe bcoz of step wise pics, its bit difficult
We make varieties of Poha as it is called in Mumbai at least twice a week. In Maharashtra, lemon juice is not added to the Poha. Instead a wedge of lemon is served on the side. So people who want it will add it.
Try topping this with Bikaneri Bhujia. That is how it is eaten in Indore. 🙂
Thanks for the Info Aruna:-) I haven’t come across bikaneri bhujia will google about that
It is spicy potato sev. Search for Aloo Bhujia.
I know Aloo bhuji, halidrams Aloo bhujia s freq snack during college days:-) thanks Aruna, next time will add
Hmmm, this is new to me, but it sure looks yummy as I know a lot of the ingredients 🙂
Thanku Loretta:-)
Wow upma looks delicious…love it..
Thanku Chitra:-)
This is a favorite of mine, quick evening snack for the kids too. I use only red poha instead of white, but somehow it does get soft quite easily!
I tried red Poha ittook along time compared to white. Which brand you use Apsara, I should try it:-)
I tried red Poha ittook a long time compared to white. Which brand you use Apsara, I should try it:-)
I use 24 Mantra organic. Will post sometime soon.
I will look for it,thanks:-)
Simple yet fulfilling breakfast item…Looks great dear..
I have never tried or tasted upma with Aval. This looks delicious
Thanku SKD:-)
Isn’t this like chidwa?
I guess chiwda is mixture sorry I mnot sure.if its so Aval Upma us different
Hmmm..ok
This is my go to breakfast when don’t have time in the mrng. This with ketchup I can have anytime
Ya ketchup is yet another great side dish:-)
Looks like pure comfort food! Yum 🙂
Thanku Antonio:-)
simple yet yummy breakfast!!
Thanku Sundari:-)
This is my quick meal for a day when i dont feel like putting extra effort on cooking , to be frank its one of my fav recipes 😀 . btw this is called “chiwda ” or poha too