December 14, 2011
This is week 11 of blog hop started by Radhika and this week I am paired with Deeksha of Dee’s Kitchen. She has a wonderful blog and I initially shortlisted few deep fried recipes, but since I have been making a lot of those recently I decided to switch over to this healthy upma.
It has been ages since I made poha/aval upma and the reason was that I was completely out of thick poha. I stocked up on the thin one, but kept forgetting this one. Thankfully last month I bought a big bag of thick poha and had the upma in my list since it is hubby’s favorite. So I jumped on it immediately once I decided to go for something healthy rather than deep fried.
I followed the way we make poha upma using onions and potatoes. Addition of coriander paste is new and we loved it. It was a nice twist to the regular aval upma and it is also easy to make. Off to the recipe. Recipe adapted from Dee
1 cup aval soaked for 1/2 hour
2 tsp oil
1/4 tsp mustard seeds
Pinch of asafoetida
1/4 tsp cumin seeds
1 medium onion chopped (1 cup)
2 small potatoes
3 red chillies
1 cup coriander leaves
2 green chillies
Few curry leaves
1 tbsp lemon juice
Take the ingredients under “To grind” and make into a paste. Keep aside.
Soak poha(aval) for 30 minutes.
Soaked poha ready.
Heat oil and add asafoetida and mustard seeds. When they splutter add cumin seeds.
Add onions and potatoes. Sprinkle water if needed for the vegetables to cook.
When the potatoes and onions are cooked add the green paste.
Add red chillies and salt. Saute for a couple of minutes.
Add the soaked poha.
Healthy and tasty poha upma ready. Add an extra dash of lemon juice if needed.