Saturday, April 28, 2012

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    

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