Aval Upma Recipe – Poha Upma – Tamilnadu Style Aval Upma

• Thick Poha/ Aval – 1 cup
• Big onion – 1 no
• Green chilli – 2-3 nos ( slitted)
• Ginger – 1 inch piece ( chopped finely)
• Salt & water – as needed

To temper

• Cooking oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tbsp
• Chana dal – 1 tbsp
• Curry leaves – few
• Asafetida/Hing – 2 pinches

Coconut oil – 1 tbsp
Grated coconut – 3 tbsp

• Wash the thick aval/Poha for 2-3 times. This helps to get white colored upma. Add water to cover the aval and soak it for 10 minutes. All the water would be absorbed by the poha in 10 minutes and it becomes soft.

• In the mean time, chop onions, chillies and ginger. Heat oil and temper mustard seeds, urad dal and chana dal. Add hing, curry leaves, onions, green chillies, ginger and salt. Saute until onion turns transparent.

• Now add the soaked aval and mix well. Keep the flame low. Cover the kadai with a lid and let the aval cook for 5 minutes. After the poha turns soft and cooked, switch off the flame. Add 1 tbsp of coconut oil , grated coconut mix well and serve hot.

Enjoy this easy breakfast with coffee/tea !

• Washing the poha twice or thrice is necessary to get white colored upma.
• Soaking helps to make soft and quickly cooked poha. So Soak it atleast for 10 minutes.
• Add more green chillies or pinched red chillies for more spicy taste.
• You can garnish with coriander leaves.
• You can add peanuts, finely chopped carrot, potato while sauting onions.
• If you wish, you can add a dash of lemon juice at the end.