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Poha (Aval) Upma
Method
- Heat oil in a kadai and fry all the above mentioned items for about 3 to 5 mins. Do not add water.
- Coarsely grind the mixture and keep aside.
- You can use this curry mixture for vegetables and kootu as well.
- So you can increase the quantity of all if you like.
- Keep dhania and gram dhal in 1:1 proportion.
- Rest of the ingredients can be added as per your taste.
- Wash poha or aval(flaked rice) and soak it in tamarind water until all the water has been absorbed by the poha.
- In a kadai heat the olive oil fry onions, mustard, jeera, urad dhal together until onions become pink in colour.
- Add all the dry powders along with springonions, corianderleaves and curryleaves and fry for 2-3 mins
- Now add all the veggies (the ones mentioned here are just a reference, you can even add capsicum, broccoli, potatoes, etc., if you like) and fry for 3-5 min.
- (The time varies depending on how much you want the veggies cooked - fully or half. Nevertheless keep in mind that potatoes and broccoli must be cooked before it is added along with rest of the veggies)
- Now add salt and mix well.
- Then finally add soaked poha and mix well but gently so as to not to mash it, keeping it in a low flame.
- Leave for about a minute and serve with ketchup, green chutney or mint chutney.
Ingredients:
poha - 1� cup
tamarind juice - 1cup
onions - 2 medium sized
tomatoes - 2 medium sized
carrot - 1cup
cauliflower - � cup
peas - � cup
coarsely ground long red chilli powder (preferably chinese long red chillies) - 1tsp
garam masala powder - 1tsp
turmeric powder - 1tsp
curry powder - 1tsp
spring onions as per your taste
coriander leaves as per your taste
curry leaves as per your taste
olive oil - 2� tbsp
curry powder
gram dhal (channa dhal) - 2 tblsp
dhania - 2 tblsp
black pepper - 1 tsp
asafoetida - a pinch
red chillies (gundu milagai) - 2 in number (small)
vegetable oil - 1 tsp
salt to taste
poha - 1� cup
tamarind juice - 1cup
onions - 2 medium sized
tomatoes - 2 medium sized
carrot - 1cup
cauliflower - � cup
peas - � cup
coarsely ground long red chilli powder (preferably chinese long red chillies) - 1tsp
garam masala powder - 1tsp
turmeric powder - 1tsp
curry powder - 1tsp
spring onions as per your taste
coriander leaves as per your taste
curry leaves as per your taste
olive oil - 2� tbsp
curry powder
gram dhal (channa dhal) - 2 tblsp
dhania - 2 tblsp
black pepper - 1 tsp
asafoetida - a pinch
red chillies (gundu milagai) - 2 in number (small)
vegetable oil - 1 tsp
salt to taste
