Friday, 30 November 2012

Aval Upma

This is a quick to make breakfast/evening snack and hence often finds it place in our dining table.
Here goes the way I make it.

Aval: 100 grams
Onions: 30 grams
beans: 25 grams
carrots: 25 grams
green chillies: 5 grams
ginger: 5 grams
Turmeric powder and salt to taste

To temper:
Oil: 10 grams
Mustard: 5 grams
Urad dal: 3 grams


  • Wash the aval, soak in water for about 5 minutes. Squeeze the water out, spread it in a plate, sprinkle little salt and keep it aside.
  • Fine chop the onions, beans, carrots, green chillies and ginger.
  • In a kadai, pour oil and add mustard. Once the mustard splutters, add the urad dal and fry until the dal turns slightly pink.
  • Add the onions, green chillies and ginger and saute until the onion turns translucent.
  • Add the beans and carrots as well as the salt and turmeric powder and mix well. Sprinle little water, cover and cook until the beans and carrots are cooked.
  • Add the aval and mix well until the vegetables and aval are evenly mixed.

Aval upma is ready to be served.

We can garnish the aval upma with curry leaves and coriander leaves. I didnt have stock of this.
Add lemon juice if people love tangy taste.

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