Vegetable Aval (Poha) Upma | Rice flakes upma with vegetables

Vegetable aval upma is a quick and simple evening tiffin for your kids. Of course, it's packed with nutrients too. Preparing the upma with soaked aval, cooked vegetables and few basic tempering ingredients make a healthy and delicious tiffin that taste like vegetable rice.The onions, green chillies and peanuts are sauted well in oil to bring the flavour for the upma and then the soaked aval and cooked vegetables are added to it. Once added, all the ingredients are mixed well to prepare a beautiful upma. The best part in this upma is all the ingredients give a unique taste. If you miss any one of the ingredients, the taste may differ a lot. If you use the thin aval, no need to soak them in the water. Since I like a chunky upma, I always go with thick aval for this upma.

Vegetable Aval (Poha) Upma - Rice flakes upma with vegetables - Vegetable aval upma is a quick and simple evening tiffin for your kids. Of course, it's packed with nutrients too. Preparing the upma with soaked aval, cooked vegetables and few basic tempering ingredients make a healthy and delicious tiffin that taste like vegetable rice.  The onions, green chillies and peanuts are sauted well in oil to bring the flavour for the upma and then the soaked aval and cooked vegetables are added to it. Once added, all the ingredients are mixed well to prepare a beautiful upma. The best part in this upma is all the ingredients give a unique taste. If you miss any one of the ingredients, the taste may differ a lot. If you use the thin aval, no need to soak them in the water. Since I like a chunky upma, I always go with thick aval for this upma.



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Vegetable Aval (Poha) Upma Recipe
 
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Prep time : 10 minutes
Cook time : 10 minutes
Serves : 4
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups (400 grams) thick red aval (poha)
  • 1 onion
  • 2 tomato
  • 3 green chilly
  • 1 potato
  • 1 carrot
  • few green peas
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilly powder
  • 1/8 cup peanuts
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • few coriander leaves
  • 2 tbsp oil
  • salt to taste
Cooking Directions
  1. Measure and add the aval in a bowl. Rinse the aval 2 times in water and soak it with 1 cup of warm water for 15 minutes.
  2. Add the chopped vegetables and green peas in a pressure cooker with 1/4 cup of water. Pressure cook for 1 whistle and turn off the heat.
  3. Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle well and add the green chillies and peanuts. Saute them well.
  4. When the peanuts are browned well, add the chopped onions and saute them on medium heat. Next, add the tomatoes and curry leaves.
  5. Stir and saute them on medium heat. After a few seconds, add the turmeric powder and red chilly powder. Now add the cooked vegetables and mix them gently.
  6. Add the drained aval to mixture and add the required salt.Mix the upma gently with the ladle until the aval is incorporated with the vegetables. Turn off the heat and garnish with fresh coriander leaves.

Vegetable Aval (Poha) Upma | Rice flakes upma with vegetables with step by step photos 

Measure and add the aval in a bowl. Rinse the aval 2 times in water and soak it with 1 cup of warm water for 15 minutes.

Add the chopped vegetables and green peas in a pressure cooker with 1/4 cup of water. Pressure cook for 1 whistle and turn off the heat. Release the pressure carefully with a knife or ladle. This helps to retain the colour of the vegetables.


After 15 minutes, check the soaked aval and squeeze it gently if there is any water.

Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle well and add the green chillies and peanuts. Saute them well.


When the peanuts are browned well, add the chopped onions and saute them on medium heat.
Next, add the tomatoes and curry leaves.


Stir and saute them on medium heat. After a few seconds, add the turmeric powder and red chilly powder.



Now add the cooked vegetables and mix them gently. If you are using thin aval, rinse the aval now and keep it ready.

Add the drained aval to mixture and add the required salt.


Mix the upma gently with the ladle until the aval is incorporated with the vegetables.
Turn off the heat and garnish with fresh coriander leaves.


Serve it immediately with coconut chutney.


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