- Wash and soak the thick aval variety. soak at room temperature in regular water for a minute. Drain the water and set aside. Do not soak the aval for a long time as it will become soggy and thick like a porridge. Heat refined peanut oil in a pan. If you do not have peanut oil, any vegetable oil can be used for making this aval upma recipe. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool. I like to add the roasted peanuts at last just before serving so it adds a nice crunch to the upma. In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle. Add in the finely chopped onions and the salt. Saute onions until the onions are soft. Add in the turmeric powder and the finely chopped green chillies.Fry for a few seconds. Add in the finely chopped potatoes and peas. Add in a teaspoon of sugar too to balance out the flavour. Sugar is optional. Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. Sprinkle little water if you think the bottom of the pan is starting to scorch. Once the potatoes are soft, add in the drained aval. Mix well. Cover the pan with the lid and cook for a couple of minutes more. Add in the lemon juice and coriander leaves. Immediately switch off the flame. Mix well and serve hot.
Aval upma
#myrecipe
By Radha Nelanti
Jan, 27th
556
Servings
2 persons
Cook Time
20 minutes
Ingredients
15
- 17
Ingredients
- Aval
- Oil
- Peanuts
- Mustard
- Cumin
- Ginger
- Curry leaves
- Onions
- Salt
- Turmeric powder
- Hing
- Green chillies
- Potatoes
- Green peas
- Sugar
- Lemon
- Corinader
