Aval upma recipe| Easy breakfast recipes

  
      Aval upma is one easy and healthy breakfast recipe. I like the recipe’s simplicity and amazing flavours too, inspite of its simplicity. This is my mom’s version of aval upma and it has no potato in it like the ones north Indians makes. I have heard that about my friends, yet to try that way. But love this version too very much. I love all the things that are made with aval/ poha/ flattened rice. Mainly because of its simplicity. Be it Lemon poha or puli aval, its more easier as there is no cutting process needed for it. MIL and mom makes even a soaked sweet version of aval with jaggery which can be eaten as snack in the evenings.
     As always I have a small flashback story for this recipe too. There is a small pullayar koil( Ganesh temple) near our house. Its very small temple. We often go there. There, they serve this as prasadam, but its a no onion version. It will be so white, with ginger flavour along with green chilly, curry leaves and mainly coconut oil flavour. It will be simply D-I-V-I-N-E ! Since its a small temple, the kurukal’s wife only makes the prasadam and since in small quantity, it will be so homely and amazing as well. I have tasted only once or may be twice, but still I could remember those flavours and taste! That much great it was .  But what I make is with onion version. You can make it No onion too. So here is the simple recipe I learnt from my mom.

Aval upma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 5 mins    |  Serves: 2

Ingredients

Aval / flattened rice (thick variety) - 1 cup

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Onion - 1

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Green chilli - 4

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Ginger, very finely chopped - 1 tblsp

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Coconut, grated - 3 tblsp

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Coconut oil - 1 tsp

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Curry leaves - 1 sprig

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water and salt - as needed

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To temper

Coconut oil (edible) - 2 tsp

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Mustard - 3/4 tsp

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Urad dal - 1 tsp

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Channa dal - 2 tsp

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Method

1. Wash and drain the water completely from aval and soak it in hot water along with salt. The water should be just enough to immerse the aval/ poha. Keep covered and let it be aside until you cook. It should be atleast 15 mins time so that the aval/ poha absorbs all the water.
2.   Heat kadai with oil and temper with the items given under ‘To temper’ table in order. Add curry leaves followed by chopped ginger and slit green chillies. Give a quick stir and add finely chopped onion and fry until transparent. Add the soaked aval and stir well.
3. After levelling with the ladle, cook covered for 3 - 4 minutes in medium flame.
4. Once done, add the coconut gratings and drizzle some coconut oil over and mix well.

Notes

• For no onion version, skip onion and add a pinch of asafoetida while tempering.
• This upma can have a lot of variations, you can add chopped tomatoes along with onions. Add vegetables, turmeric and squeeze some lemon.

Serve hot or not, it tastes and smells wonderful. Enjoy as breakfast/ dinner or snack.

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