Aval or Poha Upma


1 Cup Aval or Poha ... preferably the thick kind.
1 Onion chopped
1 Green Chilli slit in half
A few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Turmeric Powder 
1/4 cup milk (optional)
1 tsp Oil

  1. Wash the Poha or Aval in water in a sieve. Pour 1/4 cup of milk over the poha and gently mix it up. Leave it aside in the sieve over another vessel for the water/milk to drip.
  2. Heat oil in a pan and add mustard seeds. Wait until it pops.
  3. Add the onions, saute until it turns translucent. You could add steamed veggies like carrots, peas, snap peas or beans at this point.
  4. Add the green chillies, curry leaves, turmeric powder and hing.
  5. Indian spices need to cook in oil for a few seconds before the raw smell goes off.
  6. Lower the heat and add the aval or poha. Mix gently until the poha is cooled. It does not take long for the poha to cook. Thinner the variety, the faster it cooks.
  7. Serve hot.


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