Ingredients:-
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Aval | Poha | 1 cup |
Onions | 1 |
Tomatoes | 2 |
Green Chillies | 4 |
Curry leaves | 1 sprig |
Hing | pinch |
Coriander leaves (for garnishing) | few |
Mustard | ¼ tsp |
Urad dal | ¾ tsp |
Channa dal | ¾ tsp |
Oil | 1 tbsp |
Salt | to taste |
Method :-
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1). Soak* Aval in water for about 5 min and strain the water in a food strainer. Drain the water and squeeze well (poha should not be soggy). They turn in to a very soft and puffed rice.
2). In a pan, heat oil and do the tempering. Add mustard and let it splutter. Then add urad dhal, channa dhal and saute till they turn light brown. Then add onions, green chillies, curry leaves, salt and hing, saute till onions turn translucent.
3). Add the tomatoes and cook till it is mashed up. Then add the soaked aval and combine. Cover the pan and leave on very low heat for another 3-4 minutes. Check for salt and adjust accordingly. Done ! Turn off heat and garnish with coriander leaves.
Squeeze the lemon juice over upma and serve hot with Coconut Chutney. This can be served as a quick snack too.
1). Soak* Aval in water for about 5 min and strain the water in a food strainer. Drain the water and squeeze well (poha should not be soggy). They turn in to a very soft and puffed rice.
2). In a pan, heat oil and do the tempering. Add mustard and let it splutter. Then add urad dhal, channa dhal and saute till they turn light brown. Then add onions, green chillies, curry leaves, salt and hing, saute till onions turn translucent.
3). Add the tomatoes and cook till it is mashed up. Then add the soaked aval and combine. Cover the pan and leave on very low heat for another 3-4 minutes. Check for salt and adjust accordingly. Done ! Turn off heat and garnish with coriander leaves.
Squeeze the lemon juice over upma and serve hot with Coconut Chutney. This can be served as a quick snack too.
Variations :-
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# You can also elaborate it with more veggies (peas or corn or carrots),
but I just like it the simple way.
#You can simply season cooked aval with freshly ground pepper, salt and lemon juice.
#You can simply season cooked aval with freshly ground pepper, salt and lemon juice.
#* Soaking time totally depends on the type of poha used (thin or thick). So adjust the timings accordingly.
# If poha is thin variety then do not allow the poha to be soaked for longer time, soak and drain immediately.
# If poha is thin variety then do not allow the poha to be soaked for longer time, soak and drain immediately.
# Soak and use the poha
immediately, sometimes they become hard. In that case you have to soak again.
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Related Posts :-
---------------------
Click here for more :- Tiffin Accompaniments
Click here for more :- Tiffin Recipes
Click here for more :- Chutney Recipes
Click here for more :- Aval/poha Recipes
Click here for more :- Upma Recipes
Click here for more :- Tomato Recipes
Cheers,
If you enjoy reading my blog, Join my page on Facebook / follow me on Twitter
Related Posts :-
---------------------
Click here for more :- Tiffin Accompaniments
Click here for more :- Tiffin Recipes
Click here for more :- Chutney Recipes
Click here for more :- Aval/poha Recipes
Click here for more :- Upma Recipes
Click here for more :- Tomato Recipes
Cheers,