#BeetrootVazhaithanduAvalUpma : #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.
Here I have prepared aval upma with beetroot as it is packed with vital nutrients and full of fiber.
Method :
Take aval in a wide mouthed vessel.
Wash twice and completely drain the water.
Now add 1/4 cup of water and 1/2 Tsp of salt.
Mix well and set aside.
Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add black gram split, peanuts & asafoetida.
Keep stirring until peanuts turn golden color.
Add chopped onion, green chilly and curry leaf.
Saute till onion becomes translucent.
Then add beetroot, vazhaithandu, green peas, red chilly powder, turmeric powder, cumin powder and salt.
Mix well and close with a lid till beetroot becomes soft.
Remove the lid and add aval.
Mix well and adjust salt.
Close with a lid and allow to cook over very low flame for 3 minutes.
Turn off the stove and let it be closed for another five minutes.
Bright beetroot colored tasty spicy aval upma is ready.
Serve hot after topping with grated carrot and chopped coriander leaves.
Relish with tomato sauce or without any side dish.
I have served here with jaggery.
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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.
Here I have prepared aval upma with beetroot as it is packed with vital nutrients and full of fiber.
| Ingredients : | |
|---|---|
| 1 cup | Thick Aval [ beaten rice ] |
| 1 medium size | Onion, chop nicely |
| 1/4 cup | Beetroot julians [ or grated ] |
| 1 Tbsp | Green peas cooked |
| 1/4 cup | Vazhaithandu julians |
| 1 or 2 | Green chilly |
| 2 pinch | Turmeric powder |
| 1/4 Tsp | Cumin powder [ jeera powder ] |
| 1/4 Tsp | Red chilly powder [ adjust ] |
| 1/2 Tsp | Salt [ adjust ] |
| Tempering : | |
| 1/2 Tsp cup | Mustard seeds |
| 1 Tsp | Black gram split |
| 2 Tbsp | Peanuts [ ground nut ] |
| 1/4 Tsp | Asafoetida powder |
| 2 Tsp | Oil |
| To garnish : | |
| 1 Tbsp | Carrot grated |
| 1 Tbsp | Coriander leaf chopped |
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Take aval in a wide mouthed vessel.
Wash twice and completely drain the water.
Now add 1/4 cup of water and 1/2 Tsp of salt.
Mix well and set aside.
Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add black gram split, peanuts & asafoetida.
Keep stirring until peanuts turn golden color.
Add chopped onion, green chilly and curry leaf.
Saute till onion becomes translucent.
Then add beetroot, vazhaithandu, green peas, red chilly powder, turmeric powder, cumin powder and salt.
Mix well and close with a lid till beetroot becomes soft.
Remove the lid and add aval.
Mix well and adjust salt.
Close with a lid and allow to cook over very low flame for 3 minutes.
Turn off the stove and let it be closed for another five minutes.
Bright beetroot colored tasty spicy aval upma is ready.
Serve hot after topping with grated carrot and chopped coriander leaves.
Relish with tomato sauce or without any side dish.
I have served here with jaggery.
You might also like to try
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Ideas for breakfast / Dinner
Tiffin Recipes
Great accompaniments for tiffin and rice
Chutney recipes
