Recipe - Snack - Poha Upma

Poha Upma without onion, garlic and garam masala

(Flattened rice in English, Poha in Hindi, Avalakki in Kannada, Aval in Tamil, Attukulu in Telugu)

Prior to Preparation

Thick Poha– 1 cup. Wash 3-4 times, until all white residue is removed.

Soak for 10 minutes. Drain water completely.  Keep aside.

Roast 1 Tbsp of Groundnuts (Peanuts) and grind coarsely. (optional)

For Seasoning

Cooking Oil: 1 tbsp (or as needed)

Mustard seeds: ½  tsp

Jeera seeds – ¼ tsp

Urad dhal – 1 tsp

Besan dhal – ½ tsp

Cashew nuts - 3 pieces chopped
Turmeric powder: 1/10 tsp
Curry leaves: 3-4 leaves (wash and dry with a paper towel)

Green chillies -3 (Cut lengthwise)

Asafetida (hing)- 1/10 tsp (optional)

Salt: to taste

For Garnishing

Lime Juice – ½ tsp or to taste (optional)
Cilantro: 3-4 sprigs finely chopped

Coconut (fresh grated) 1 tbsp (Optional)

Preparation Method

In a deep pan, add 1 tbsp of oil and season with mustard seeds, add Besan dhal, urad dhal, jeera seeds, cashew nuts,  turmeric powder, green chillies, curry leaves and hing.  Then add the poha and salt. Stir occasionally and let it cook in medium flame for 3 minutes with lid on.  Remove lid, simmer, add roasted peanuts and stir for 1-2 minutes.  Add lime juice. Garnish with cilantro. 

Serve hot with Tomato chutney.

Note 1: 

 Brownish red aval known as ‘Kara Aval’  is very nutritious and can be used in place of white aval .

Note 2:  

Roasted groundnuts can be added at the time of seasoning. But the coarse powder should be added only at the end, before adding cilantro    

Recipe - Side dish - Tomato Chutney

 

Tomato Chutney without onion, garlic and garam masala

( for Idli, dosa, Upma, chapatti, Roti and Rice)

For paste:

  

Tomato (medium size red ripe): 6 (Vine ripe tomatoes are tasty)
Green chillies or Jalepeno peppers: 2 (optional)

Tamarind – Small gooseberry size (optional)

For Seasoning

Cooking Oil: 1 tbsp (or as needed)

Mustard seeds: ¼ - ½ tsp

Jeera seeds – ¼ tsp

Urad dhal - ¼ tsp
Turmeric powder: 1/10 tsp
Curry leaves: 3-4 leaves (wash and dry with a paper towel)

Asafetida (hing)- 1/10 tsp (optional)

For Taste while cooking

Red chili powder: 1/2 tsp .  (If you have not added green chillies, add more chilli powder or to taste).
Salt: to taste

Sugar: ¼ tsp (optional)

For Garnishing
Cilantro: 3-4 sprigs finely chopped

PREPARATION METHOD

Paste:  Wash and then chop tomatoes into 1 inch pieces.  Grind into a coarse paste the tomatoes, green chillies and tamarind.

Cooking: In a deep pan, add 1 tbsp of oil and season with mustard seeds, add jeera seeds, urad dhal, turmeric, curry leaves and hing.  Pour the coarse tomato paste into the pan. Add Red chilli powder, salt, sugar and let it cook for 15 minutes with lid on.  Add ¼- ½ cup of water if the paste is too thick.  Then simmer for 10 minutes, stirring occasionally, until it thickens to a sauce or chutney consistency.   Garnish with cilantro. Serve with your favorite dish.