Aval (poha) uppama with vegetables
Ingredients
- Aval or poha (rinsed) – 2 cups
- Chopped Onions – 1 medium
- canola and sesame oil blend – 3 tbs
- Black mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Split urad dal – 1 tsp
- dried chili flakes – 1 tsp
- Ground turmeric – 1/2 tsp
- Asafoetida (hing) – 1/4 tsp
- Rasam powder – 1 tsp
- Chopped vegetables – 1 cup
- Chopped cilantro – 1/3 cup
- Curry Leaves – 6 -10
- Fresh lemon juice – 3 tbs
- Grated coconut (fresh or frozen) – 1/4 cup
- Kosher Salt – to taste
- Fresh Ginger ( tender) minced – 1 tbs
- Cherry tomatoes – 6 -12
Directions
Splutter mustard, cumin, a few black peppercorns, and urad dal in 1/2 canola and 1/2 sesame oil. Sauté onions, green chilies, chopped ginger. Add turmeric and sambar powder. Curry leaves, a few baby carrots cut into sticks and some potatoes cut into stick (small 1/4 inch by 1 inch). Chopped cilantro and a few mint leaves. Add 12 cherry tomatoes and cover and cook on low heat till tomatoes are soft. Add salt and juice of one lime. Add 3 cups of washed thick poha (pounded rice – available at any Indian grocery store) and stir over low heat till warm. Garnish with fresh grated coconut and minced coriander.
Serve with lime pickles (cut into small pieces) and a yogurt raita of your choice.
