Introduction:
Upma = "uppu" (salt) + "maavu" (flour). Those are the basic ingredients, and there are therefore many variations of this dish. It is one of the most ubiquitous breakfast dishes in South India, and can be enjoyed at any time of day either as a snack or a meal. This version uses flattened rice, which is sold at Indian stores as either "aval" or "poha". This is really quick dish to make -- ten minutes at best, and is therefore a great option for when you're hungry.
Ingredients:
Aval - 2 cups
Onion, sliced - 1 medium
Dried red chillies - 3-4
Curry leaves - a stalk
Coriander leaves, chopped - 1/2 cup
Jeera (cumin seeds) - 1 tsp
Udad (split black gram) dal - 1 tsp
Chana (split Bengal gram) dal - 1 tsp
Cashews, halved (optional) - 1 tbsp
Haldi (turmeric powder) - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Lemon juice (optional) - 1 tsp or to taste
Method:
Wash the aval in cold water. Drain most of the water out, and leave for five minutes. Do not over-soak, otherwise it becomes soggy.
Heat oil in a wok. Add the cumin seeds. When they splutter, add the chana and udad dals (and cashews, if using) and fry till they start to turn brown. Add curry leaves and fry till crisp. Add the red chillies and onion. Fry till onions are translucent. Add turmeric and salt, mix well. Add the drained aval, mix well. Garnish with coriander leaves. Before serving, garnish with lemon juice if desired.
Enjoy hot! To add extra crispy texture, sprinkle sev on each serving.
Source: Mom's recipe
Author: Shrinkingsodacan
Upma = "uppu" (salt) + "maavu" (flour). Those are the basic ingredients, and there are therefore many variations of this dish. It is one of the most ubiquitous breakfast dishes in South India, and can be enjoyed at any time of day either as a snack or a meal. This version uses flattened rice, which is sold at Indian stores as either "aval" or "poha". This is really quick dish to make -- ten minutes at best, and is therefore a great option for when you're hungry.
Ingredients:
Aval - 2 cups
Onion, sliced - 1 medium
Dried red chillies - 3-4
Curry leaves - a stalk
Coriander leaves, chopped - 1/2 cup
Jeera (cumin seeds) - 1 tsp
Udad (split black gram) dal - 1 tsp
Chana (split Bengal gram) dal - 1 tsp
Cashews, halved (optional) - 1 tbsp
Haldi (turmeric powder) - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Lemon juice (optional) - 1 tsp or to taste
Method:
Wash the aval in cold water. Drain most of the water out, and leave for five minutes. Do not over-soak, otherwise it becomes soggy.
Heat oil in a wok. Add the cumin seeds. When they splutter, add the chana and udad dals (and cashews, if using) and fry till they start to turn brown. Add curry leaves and fry till crisp. Add the red chillies and onion. Fry till onions are translucent. Add turmeric and salt, mix well. Add the drained aval, mix well. Garnish with coriander leaves. Before serving, garnish with lemon juice if desired.
Enjoy hot! To add extra crispy texture, sprinkle sev on each serving.
Source: Mom's recipe
Author: Shrinkingsodacan
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