Aval upma | Poha with coconut
Aval upma or poha also called beaten or flattened rice is one of the popular breakfast recipes all over India. This aval is enjoyed widely because of its humble properties. Poha /aval is loved by all because it is easy to cook, easy to digest, also easy to make different varieties. Aval or beaten rice is good for weight loss too.
Few yum recipes for kids:
This aval upma can be taken for breakfast or dinner and very simple to prepare. There are many variations in this poha recipe like sweet aval, lemon aval, Maharashtrian style poha with potato, puli aval and many more. Basically any variety rice recipe can be made with this aval also. This aval recipe today I have posted is made with coconut and peanuts, a south Indian version of aval upma. You can choose red beaten rice/ red aval in place of white aval, for a healthier version. Coconut is the highlight of this recipe hence please don’t omit.
Aval upma | Poha |Beaten rice upma | How to do aval upma
Ingredients
Ingredients :(1 cup-240ml)
- Small thick aval – 200g
- Onion -1
- Green chillies -3
- Coconut – ½ cup grated
- Raw peanuts – 50g
- Mustard seeds – ½ tsp
- Jeera seeds – ½ tsp
- Gram dal – 1tsp
- Split urad dal – 1tsp
- Coconut oil or any cooking oil – 1tbs
- Lemon juice – 1tsp optional
- Curry leaves few
Instructions
Preparation:
- Wash and soak aval for five mins. Since I have used the thick variety I have soaked for five mins. Drain and keep after five mins. Aval grains should be soft and separate after soaking and draining as shown in picture. For thin variety aval, which is very light one, soaking is not required. Just wash and keep, they will be ready to use.
- Chop onions, green chillies.
- Grate coconut.
Recipe:
- Heat coconut oil in a pan. Add mustard seeds and jeera seeds. Let them splutter.
- Add raw peanuts, keep the flame in simmer mode for two mins and fry them slowly. When they are half done add gram dal and urad dal. Fry them to golden brown color as shown.
- Add onions, green chillies and curry leaves.
- Once the onions turn transparent add soaked and drained aval. Mix them gently.
- Add required salt.
- Finally add grated coconut and mix. Add a dash of lemon if you like tangy taste.
- Garnish with chopped coriander leaves. If you like you can add few lemon drops at this stage.
- Serve hot.
Notes
Nutrition
Preparation:
- Wash and soak aval for five mins. Since I have used the thick variety I have soaked for five mins. Drain and keep after five mins.
- Aval grains should be soft and separate after soaking and draining as shown in the picture. For thin variety aval, which is a very light one, soaking is not required. Just wash and keep, they will be ready to use.
- Chop onions, green chillies.
- Grate coconut.
Recipe:
- Heat coconut oil in a pan. Add mustard seeds and jeera seeds. Let them splutter.
- Add raw peanuts, keep the flame in simmer mode for two mins and fry them slowly. When they are half done add gram dal and urad dal. Fry them to golden brown color as shown.
- Add onions, green chillies and curry leaves.
- Once the onions turn transparent add soaked and drained aval. Mix them gently.
- Now add required salt.
- Finally, add grated coconut and mix. Add a dash of lemon if you like the tangy taste.
- Garnish with chopped coriander leaves. If you like you can add a few lemon drops at this stage.
- Serve hot.
Tips/notes:
- The texture of the soaked aval should be soft but separate. Over soaking will make them stick together.
- Don’t overcook the upma. Just mixing and heating is enough else aval will become hard.
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