Beetroot-Vazhaithandu-Aval-Upma

#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.

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

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.

You might also like to try

aval upma without onion

lemon aval

lemon aval steamed

noodles with tomato sauce

spaghetti

Ideas for breakfast / Dinner

Tiffin Recipes


Great accompaniments for tiffin and rice

Chutney recipes

Lemon Aval Steamed

#LemonAval  #LemonBeatenRice : #Aval - #BeatenRice - #RiceFlakes is called #poha in Hindi. Poha is one of the famous breakfast items in Madhya Pradesh.
I have seen in many of the road side hotels/dabas, poha is being constantly steamed over steaming pot.
Whenever we order for poha they used to serve hot steaming poha garnished with onions, carrots, green peas, boiled potato, chopped coriander leaves and topping with some savouries in a plate. So I tried my version of steamed poha adding a dash of lemon juice.

Ingredients :

Aval ( beaten rice - poha )                       : 1 cup
Onion thinly chopped                             : 1 tblsp
Green chill slit lengthwise                      : 2 ( adjust )
Carrot nicely chopped                            : 1 tblsp
Cabbage nicely chopped                        : 1/2 cup
Curry leaves                                           : 10 to 12
Spinach nicely chopped                         : 1 tblsp

Lemon juice                                            : 2 tsp ( adjust )
Turmeric powder                                    : 1/4 tsp
Cumin powder                                        : 1/4 tsp
Red chilly powder                                   : 1/4 tsp ( adjust )
Mustard seeds                                         : 1/2 tsp
Gram dhal ( channaa dhal )                      : 2 tsp
Asafoetida                                               : 2 pinches
Oil                                                           : 2 tsp

Method :
Ketti aval [ Thick beaten rice ] has been taken to make lemon aval.
Take aval in a basin and wash thoroughly with water.
Then add 1/2 tsp of salt and mix well with 1/4 cup of water.
Keep aside for 15 minutes.

After 15 minute keep idly pot with enough water on high flame.
When the water is boiling keep the aval inside the pot and steam for 7 minutes.

In the meantime on another burner keep a kadai with oil on slow flame
First splutter mustard seeds,then add gram dhal and asafoetida.
When gram dhal becomes golden brown add green chilly and curry leaves.
Then add onions and cabbage and saute for few second.
Now add turmeric powder, cumin powder, red chilly powder and enough salt.
Saute well till the raw smell goes off.
Close with a lid for 2 minutes to cook cabbage slightly.
open the lid and add carrots and saute for a minute.

Now add the lemon juice, steamed aval and spinach.
Adjust salt and mix well.
Turn off the stove and keep it closed for 5 minutes.
Now its ready to serve.

This lemon aval does not require a side dish.
But it can be enjoyed with any pickle.







You might also like to try

aval upma

lemon aval

aval upma without..

noodles with tomato..

spaghetti

Ideas for breakfast / Dinner

Tiffin Recipes


Great accompaniments for tiffin and rice

Chutney recipes

Aval upma without onion

#AvalUpma without onion : I made aval upma without onion as its price is hitting over the roof.
It came out very well and the taste was also very good.
I usually add 1 or 2 tsp of cabbage ( sometimes no cabbage at all ) along with other vegetables for aval upma.
But today used plenty of cabbage instead of onion.

Ingredients :
Aval ( thick beaten rice )                    : 1 cup
Cabbage shredded                              : 1/2 cup
Carrot julians                                      : 1/4 cup
Green chilly slit lengthwise                 : 1
Curry leaves                                        : 8 to 10

Mustard seeds                                    : 1/4 tsp
Urad dhal                                           : 1/2 tsp
Cumin seeds                                       : 1/2 tsp
Ground nuts                                        : 2 tblsp
Cumin powder                                    : 1/2 tsp
Asafoetida powder                              : 2 pinches
Green chilly sauce                               : 1 tsp ( adjust & optional )
Red chilly powder                               : 1/2 tsp ( adjust )
Turmeric powder                                 : a pinch
Salt                                                    : 1/2 tsp ( adjust )
Oil                                                     : 2 tsp

Method :
Take thick aval in a wide vessel like basin.
Clean and wash aval thoroughly with water.
Then add 1/2 tsp of salt and mix well sprinkling 3 tsp of water.
Keep aside.

Now keep a kadai on a stove over slow flame with 2 tsp of oil.
Splutter mustard seeds and cumin seeds.
Then add urad dhal and ground nuts.
When urad dhal turns golden color add asafoetida powder green chilly and curry leaves.
Saute for few seconds and then add cabbage.
Saute for a minute and then add carrot julians.

Add red chilly powder, cumin powder, green chilly sauce and salt.
Mix well and close with a lid till the vegetables become soft.

Open and add aval and mix well.
Sprinkle a tsp of water and again close with lid.
Switch off the stove after a minute.
Let it closed for 5 more minutes.
Then open and serve hot with tomato sauce or any chutney.
I prefer eating without any side dish.

Note :
Green peas, capsicum, mushrooms, beans and green gram sprouts can also be added.






You might also like to try

aval upma

lemon aval

lemon aval steamed

noodles with tomato..

spaghetti

Ideas for breakfast/dinner

Tiffin recipes

For accompaniments

Chutney varieties

Aval Upma - Beaten Rice Upma

#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.

It can be taken with tomato sauce or any chutney of your choice.

You might also like to try

aval upma without onion

lemon aval

lemon aval special

noodles with tomato sauce

spaghetti

Get ideas for breakfast / Dinner

Tiffin Recipes

For apt accompaniments

Chutney recipes