We stayed in Salem during my childhood. Those were pleasant days J our neighbour was Malayalee who taught my mum this recipe. Originally sundal(tempered legumes) and coconut chutney accompanies aval upma which is how I had it then. But here I have cooked it alone without any side dish. Simple quick less oily and healthy breakfast/dinner. You can also use the rice aval and cook it the same way with no changes.
Aval upma/Flattened rice Upma (Finger Millet/Raagi)
Cuisine: Indian(South)
Category: Breakfast/Dinner
Serves: 3
Prep time: 15 Mins
Cook time: 10 Mins
Ingredients:
1.5 cup Aval (thin type)
1 large Onion
3 Green chillies
1 tsp Turmeric powder
Juice of a small sized and ripen Lemon
Salt as needed
To temper:
1 tbsp oil
1 tsp Mustard seeds
1 tsp Urad dal
1 tsp Channa dal
1 spring curry leaves
To garnish:
Few cashews fried in ghee
Method:
1.Wash aval and drain it. Leave it aside for 5 minutes. Check a grain by biting it. If it’s soft then the texture is right, if chewy then sprinkle some more water and let it rest for 5 more minutes.(If the type of aval is thick then it needs more water and time to get soft )
1.Heat oil in a wok and throw in the mustard.
When mustard seeds start to splutter then add dals and fry till golden brown. Add curry leaves and chopped onions.Fry till onions are transparent. Sprinkle salt and turmeric saute for few seconds and switch off the flame.
3. Stream in lemon juice and soaked aval. Mix well so that the aval completely blends with the seasoning and other ingredients. Garnish with cashews. Serve with sundal (tempered legumes) and coconut chutney.
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Method in pictures:
Serve with sundal (tempered legumes) and coconut chutney.
Note:
Don't soak aval/rice flakes in abundant water otherwise, it will become mashed and battery.
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