#AvalUpma : #BeatenRice [ #RiceFlakes ] is known as #Aval in Tamil. Soaked paddy is dry roasted in a kadai over high flame for few seconds and pounded immediately when it is still hot using a wooden pestle in a mortar to flatten it. Then husks are removed to get aval.
That's why it is also called #flattenedRice. Now-a-days heavy pounding machines are used to produce aval. Rice flakes are available in different thicknesses in the market.
It is rich in iron. It can be consumed as it is or cooking with other vegetables & condiments.
In Maharashtra and Madhya Pradesh a famous dish called poha is a regular breakfast dish. In Karnataka also taking aval as breakfast dish is widely prevalent. It is called avalakki in Kannada language.
Onion, julians of vegetables, green chilly, curry leaves & coriander leaves are sauteed with regular condiments and finally soaked thick aval [ rice flakes ] mixed adding enough salt. This dish is known as #avalupma in Tamil, #Poha in Hindi and #avalakki in Kannada.
Ingredients :
Aval ( beaten rice ) : 1 cup ( thick one )
Vegetables :
Onion ( medium size ) : 1 sliced
Carrot : 1/4 cup chopped
Capsicum : 1/3 cup chopped [ optional ]
Cauliflower : 1/4 cup chopped [ optional ]
Green peas : 1/3 cup [ optional ]
Mushroom : 5 clean & cut [ optional ]
Coriander leaves : 1 tblsp cut pieces
Curry leaves : 10
Green chilly : 2 - 3 slit [ adjust ]
Tempering :
Mustard seeds : 1/4 tsp
Urad dhal : 1/2 tsp
Jeera [ cumin seeds ] : 14 tsp
Gram dhal [ kadalai paruppu ] : 1/2 Tsp
Peanut : 1 Tbsp
Asafoetida powder : 2 pinches
oil : 1 tsp
Masala powders:
Red chilly powder : 1/2 tsp ( if needed)
Turmeric powder : a pinch
Jeera powder : 1/4 tsp
Soya sauce : 1/2 tsp ( optional )
Lemon juice : 1 tsp ( optional )
Tomato sauce : 1 tsp ( optional )
Method :
Here thick aval has been taken.
Take aval in a vessel and wash 2 times thoroughly with water.
Drain the water completely.
Add 1/4 tsp of salt mix well sprinkling 1/4 cup of water.
keep aside.
Now in a kadai add 1 tsp of oil and heat over a medium flame.
Crackle mustard seeds, then jeera and then urad dhal, kadalai paruppu and peanuts.
Keep stirring till the lentils and nuts turn golden color.
Add asafoetida powder, curry leaves, coriander leaves [ saving little to garnish ] & slit green chilly.
Saute for few seconds.
If needed add red chilly powder now.
Then add sliced onion and keep stirring.
when onions turn slightly pink add cauliflower, carrot, capsicum, peas one by one and keep on stirring.
If mushroom has been taken add it now.
Add jeera powder & turmeric powder. Mix well.
If sauces are available, add them now and also adjust salt.
Check whether the vegetables are cooked.
If not close with a lid for few seconds.
Then add the aval and mix well on high flame.
Adjust salt. Now add lemon juice ( optinal ) & close the kadai with a lid.
Switch off the stove and leave the kadai closed for 5 more minutes.
After 5 minutes hot and spicy aval upma is ready.
Aval upma does not require a side dish.
That's why it is also called #flattenedRice. Now-a-days heavy pounding machines are used to produce aval. Rice flakes are available in different thicknesses in the market.
It is rich in iron. It can be consumed as it is or cooking with other vegetables & condiments.
In Maharashtra and Madhya Pradesh a famous dish called poha is a regular breakfast dish. In Karnataka also taking aval as breakfast dish is widely prevalent. It is called avalakki in Kannada language.
Onion, julians of vegetables, green chilly, curry leaves & coriander leaves are sauteed with regular condiments and finally soaked thick aval [ rice flakes ] mixed adding enough salt. This dish is known as #avalupma in Tamil, #Poha in Hindi and #avalakki in Kannada.
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Ingredients :
Aval ( beaten rice ) : 1 cup ( thick one )
Vegetables :
Onion ( medium size ) : 1 sliced
Carrot : 1/4 cup chopped
Capsicum : 1/3 cup chopped [ optional ]
Cauliflower : 1/4 cup chopped [ optional ]
Green peas : 1/3 cup [ optional ]
Mushroom : 5 clean & cut [ optional ]
Coriander leaves : 1 tblsp cut pieces
Curry leaves : 10
Green chilly : 2 - 3 slit [ adjust ]
Tempering :
Mustard seeds : 1/4 tsp
Urad dhal : 1/2 tsp
Jeera [ cumin seeds ] : 14 tsp
Gram dhal [ kadalai paruppu ] : 1/2 Tsp
Peanut : 1 Tbsp
Asafoetida powder : 2 pinches
oil : 1 tsp
Masala powders:
Red chilly powder : 1/2 tsp ( if needed)
Turmeric powder : a pinch
Jeera powder : 1/4 tsp
Soya sauce : 1/2 tsp ( optional )
Lemon juice : 1 tsp ( optional )
Tomato sauce : 1 tsp ( optional )
Method :
Here thick aval has been taken.
Take aval in a vessel and wash 2 times thoroughly with water.
Drain the water completely.
Add 1/4 tsp of salt mix well sprinkling 1/4 cup of water.
keep aside.
Now in a kadai add 1 tsp of oil and heat over a medium flame.
Crackle mustard seeds, then jeera and then urad dhal, kadalai paruppu and peanuts.
Keep stirring till the lentils and nuts turn golden color.
Add asafoetida powder, curry leaves, coriander leaves [ saving little to garnish ] & slit green chilly.
Saute for few seconds.
If needed add red chilly powder now.
Then add sliced onion and keep stirring.
when onions turn slightly pink add cauliflower, carrot, capsicum, peas one by one and keep on stirring.
If mushroom has been taken add it now.
Add jeera powder & turmeric powder. Mix well.
If sauces are available, add them now and also adjust salt.
Check whether the vegetables are cooked.
If not close with a lid for few seconds.
Then add the aval and mix well on high flame.
Adjust salt. Now add lemon juice ( optinal ) & close the kadai with a lid.
Switch off the stove and leave the kadai closed for 5 more minutes.
After 5 minutes hot and spicy aval upma is ready.
Aval upma does not require a side dish.
It can be taken with tomato sauce or any chutney of your choice.
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