Aval Upma - Poha Upma

Aval(Poha) upma is the easiest upma variety to make. This is a quick fix arrangement to satisfy our hunger anytime of the day. Though it is very easy to make, there are few points to be taken care - especially to soak the poha in water. I have given them in detail in my notes section. This simple Poha upma can have many variations. I have made it simple just with onion, tomato and chilly. I have used coconut just to give an extra flavour to the upma. You can even pair this simple upma with Vella Aval and serve.

                             

                                                                   

Check my other Aval(Poha) recipes:

• Aval Kesari
• Aval Kozhukattai
• Aval Ladoo
• Vella Aval

Aval Upma Recipe

Serves :  3 people

Ingredients

• Aval/Poha  -  2 cups (I used medium variety)
• Onion  -  1 medium sized, finely chopped
• Tomato  -  1 small sized, finely chopped
• Green chilly  -  2 or 3 (according to the spice level)
• Coconut  -  1/4 cup (grated or dessicated)
• Turmeric powder  -  1/2 tsp
• Oil   -  1.5 tbsp
• Mustard  -  1 tsp
• Split Urad dal  -  1 tsp
• Asafoetida(Hing)  -  1/4 tsp
• Salt  -  as required
• Curry leaves  -  4 to 5 (optional)
• Coriander leaves  -  little (to garnish)

Method

• Wash the poha well for 2 to 3 times to remove any dirt/dust particle.
• If using thick variety, soak the poha in water just to immerse the poha. For medium and thin variety, sprinkling little water is enough. But if you prefer the poha to be really soft, soak in little water.
• Chop the onion, tomato and chilly into fine pieces. Set aside.
• In a pan, add 1 tbsp oil and once it is heated up, add mustard, urad dal. 
• Once they crackle, add hing, onion, chilly and curry leaves(if using). Add little salt.
• Once onions turn translucent, add the tomato, turmeric powder, remaining salt and saute well. Tomatoes need not turn mushy.
• Once sauteed well, add the soaked poha and mix well. Check for salt and add the coconut and mix everything well.
• Add the remaining 1/2 tbsp oil or as required if the upma looks dry. Garnish with finely chopped coriander leaves.
• Switch off the stove and serve hot. Though there is no side dish required, serve with pickle or with sugar sprinkled on top.                                  

                                     

                 

Notes

• Soak poha in water based on the variety of poha. But if you want poha to be soft irrespective of its variety, soak in water just to immerse the poha.
• Oil needs to be added accordingly as the upma otherwise turns dry.
• Both tomato and coconut are optional in this upma. You can skip if not required. But both lend a nice flavour to the upma.
• I added only coriander leaves and skipped the curry leaves. You can add them based on your choice.
• For variations, you can also add finely chopped carrot, capsicum to make it more healthy.

Try this easy to prepare upma for breakfast, dinner or even as a quick after school snack for kids.