Aval upma | Poha upma
Aval upma is an authentic dish which is perfect to serve on all occasions. The Aval upma is delicious and has an amazing aroma. Aval upma by parveen will help you to prepare the perfect Aval upma in your kitchen at home. Aval upma needs 04 mins for the preparation and 11mins for cooking. In the indianhealthyrecipe app, you will find the step by step process of cooking Aval upma. This makes it easy to learn how to make the delicious Aval upma.
In case you have any questions on how to make the Aval upma you can comment on the page below. The “What’s cooking” feature on the indianhealthyrecipe app can help you connect with our home chefs like parveen.
Aval upma will surely satisfy the taste buds of your guests and you will get compliments from your guests.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 2 cups aval/poha/ avalakki/ attukulu (medium aval)
- 1 medium onion sliced thinly
- 1 to mato chopped (optional)
- 2 green chilies slit or chopped
- 1 sprig curry leaves
- ¼ tsp. mustard
- ½ tsp. cumin
- 2 tbsp. Peanuts
- 1 tsp. chana dal
- 1 tsp. urad dal
- Pinch of hing
- Turmeric as needed
- Salt as needed
- 2 tbsp. Fresh grated coconut (optional, but adds taste)
- Lemon juice as needed
- Coriander leaves finely chopped
- Oil as needed
How to make the recipe
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Clean and wash aval thoroughly in water. Drain off the water completely or in a colander. Set aside. If you are using the harder variety, you might need to soak them for a while. Drain off and set aside. All the moisture will be absorbed. Break up the lumps and set aside
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Heat oil in a pan, add peanuts, chana dal, urad dal and fry till golden, add mustard, cumin and hing.
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Add onions and curry leaves. Fry till the onions are slightly fried.
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Add tomato and sprinkle turmeric and salt. Fry till the tomatoes turn mushy and the raw smell of the tomatoes should disappear.
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Add poha and coconut. Mix and let it warm up. If needed cover and warm up to prevent it from becoming dry.
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Add lemon juice and coriander leaves.
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Serve aval upma hot.
