Aval Uppama with vegetables (poha)

  • Servings: 2-3
  • Difficulty: Simple
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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.

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