Aval (Poha) Uppuma

Ingredients

  • Aval – 1 cup
  • Onion – 1
  • Green Chillies – 3
  • Fresh ginger – a small piece
  • Bengal gram dhal – 1 teaspoon
  • Urad dhal – 1 teaspoon
  • Ground nut – 1 tablespoon
  • Curry leaves – few
  • Oil – 4 teaspoon
  • Mustard – ½ teaspoon
  • Asafotida – a pinch
  • Turmeric – a pinch
  • Salt – ½ teaspoon
  • Coconut – ½ cup
  • Lemon juice – ½ teaspoon

Directions

  1. Soak poha in just enough water to cover the poha for about half an hour. Chop onion, green chillies and ginger finely. In a kadai put the oil and when it is hot, add the mustard. When it pops up, add the dhals, grount nut, asafotida, turmeric powder and fry till it turns light brown. Add chopped onion, chillies, ginger and curry leaves. Fry till onions are transparent. Now add the soaked poha and fry for few minutes. Add salt, coconut and lemon juice. Mix well. Keep it in a low flame for few seconds.
  2. Note: If you use hand pound red Poha, it is more healthier than the ordinary Poha.

3 Comments

  1. Pingback: Kamala's Corner Aval (Poha) Puttu - Kamala's Corner

  2. I love poha and this variation turned yummy. The combined flavours gave a great flavour.

    Thanks for sharing the recipe!

    Q:Can you tell me how to maintain heat of poha for a long time, after cooking. I understand since it does not have any starch it does not maintain heat for a longer time. Help please 🙂

    • To keep poha warm, you can press the cooked poha with a flat spoon and keep it covered. Moreover, any dish will be cold after sometime. So you can keep it in hotpack or just microwave it for few seconds before serving.

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