Aval Upma is one of the common breakfast/ evening tiffen items prepared at home. One day I saw Amma adding lemon juice into the Aval Upma and stopped eating it, as I am not a big fan of lemon flavours during those days. When I was working in IT we use to have breakfast and lunch in office as I start by 7 from home. One of my teammates always gets Poha, after seeing onions and peanuts I tasted it and that version slightly differed from the one we do in home, and also the lemon flavor was less . Inspired from that, here is my version.
Ingredients:
Thick Aval | Poha (flattened rice) – 2 cups + 1/4 cup
Onion – 1, medium
Green chilli – 2
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Roasted peanuts – 1/4 cup
Lemon juice – 1/4 tsp
Sugar – pinch
To temper:
Oil – 1 tsp + 1/2 tsp
Mustard seeds – 1 tsp
Channa dal – 1 tsp
Asofetida – generous pinch
Curry leaves – few
Method:
- Wash and soak the Aval, till it is well immersed in hot water; let it sit for 2 minutes. Strain it in a colander; press and let it remain in colander for 10-15 mins. Fluff it well
- Add oil and when the oil becomes hot, add the ingredients under “to temper” and let it splutter. Add chopped onions and green chillies, sauté till the onions are cooked. Add turmeric powder, coriander powder, sugar and salt and cook for a minute. Add the roasted peanuts. Cook for 3-4 mins
- Add the poha and Cook for a 2 minutes; switch off
- Squeeze little lemon juice and mix well
My notes:
- Can add pomegranate seeds, coriander leaves and grated coconut for garnish
- Red Aval can be used instead of White, but it takes more time to become soft (about 15- 20 minutes)
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..
Thanks Subha:-)
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:-)