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Coconut Milk tomato aval upma (Flattened rice upma with coconut milk)

Coconut Milk tomato aval upma (Flattened rice upma with coconut milk)

A mild aval(poha, flattened rice) recipe with tomatoes, onions, coconut milk and crushed peanuts. It is easy to make and doesn't require too many ingredients. Some people find cooking this type of aval upmas  a little tricky so follow these simple points for good results.

Coconut milk tomato aval upma with step by step photos.

1. The amount of coconut milk will vary with the thickness of aval(poha, flattened rice) you use. If you are using thin aval add the coconut milk to the aval as you near end of the cooking. 

2. Always use thick white aval(poha, flattened rice) for upma type recipes. The samba thick red aval requires more time for soaking so I don't prefer for these type of recipes.

3. Try to use a heavy bottomed pan or kadai so that it heats evenly. Make sure to cook on the low flame so the aval gets well cooked with the onion tomato mixture.

4. If you want to add any vegetables like beans or carrots, cut them into thin strips and saute them with the onions in the beginning. The peanuts and aval are pretty much made for each other so I decided to add more in this dish. Use freshly roasted and ground peanuts if possible. 

5. If you want to eat chunky aval, just be careful not to stir too much. The stirring at the end of the cooking time breaks the aval. 

Prep time : 30 minutes
Cook time : 15 minutes
Total time : 45 minutes
Serves : 3


  •     1 cup thick white aval(poha, flattened rice)
  •     3/4 cup coconut milk
  •     1 onion
  •     2 tomatoes
  •     1 green chilly
  •     1/4 tsp turmeric powder
  •     1/4 tsp chilly powder
  •     1/4 tsp garam masala powder
  •     1/4 cup raw peanuts
  •     1/2 tsp mustard
  •     1/2 tsp urid dal
  •     1/4 tsp jeera
  •     few curry leaves
  •     few coriander leaves
  •     1 tbsp coconut oil
  •     salt as per taste
Cooking Directions
1. Chop the onions and tomatoes finely and green chilly in thin rounds. Take the thick aval (poha, flattened rice) in a wide bowl. Measure and take the coconut milk in a vessel. 

2.Heat a pan and dry roast the peanuts. Allow it to cool and remove the skins.

3. Wash the aval 2 to 3 times in water and drain the water completely. Now add the coconut milk slowly to the aval(poha, flattened rice). 

4. Mix them gently and keep it covered for 30 to 40 minutes. After 30 minutes,  the aval absorbs the coconut milk.

5. Take a  dry chutney jar, powder the peanuts coarsely. (Do not grind it smoothly then it will change the taste).

6. Heat coconut oil in a kadai and add the mustard and urid dal. When the mustard seeds are crackling, add the jeera. Then add the chopped onions and green chillies.

7. When the onions turn golden brown, add the chopped tomatoes, turmeric powder, chilly powder and garam masala powder.

8. Mix very well and saute the tomatoes on low flame till the tomatoes soften. Then add the soaked aval(poha, flattened rice) to it.

9. Now add the required salt and mix them gently and evenly. Then add the powdered peanuts to the aval(poha, flattened rice).

10. Quickly stir gently very well and finally add the chopped coriander leaves and curry leaves. Mix well and switch off the flame. Keep it covered for 10 minutes and serve it with coconut chutney.

If you try this recipe for Coconut milk tomato aval upma send us your comments below and share the recipe for your friends and family. 


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