Skip to main content

Aval upma

Ingredients
Aval 200grms
2 mediun sized potato
1 large onion
4nos of greenchilli
1string curry leaves 
Oil as needed 
Mustard seed 1/4tbsp
Channa dal 1 tbsp
One lemon
Salt as needed
Coriander leaves

Method 
Place the Aval in seive. Wash it under running water. Keep aside. Excess water will get drained in the seive. Remaining will make the Aval puffy. 
Add oil in a pan. Crackle mustard seeds, add channa dal fry for a minute. Add chopped onions, greenchilli with few curry leaves with salt.
Wash and peel the outer layer of the potato. Cut into small cubes. Add it to the onion mixture. Sprinkle little water. Add turmeric powder. Cook until the potatoes are soft. 
Add the puffed Aval to it. Give a gentle mix.switch off the flame. Add the lemon juice and mix well to combine. 
Check for seasoning and Garnish with coriander leaves. 


Tasty Aval upma with potato is ready to serve hot. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Masala vadai/Paruppu vadai

Masala vadai / Paruppu vadai This is the typical south Indian style masala vadai. this is one of our families favorite snack made during all the festive without fail. for padayal we prepare plain vadai using the batter without adding onion and salt. my mother used to make flat vadai,i used to grown up to that, but in my in laws place they used make it as killu vadam style. a bowl full of vadai  immersed in payasam will be a heaven on earth combo. Ingredients: Vadai paruppu/pattani paruppu 5oogrms Large onions 2 nos Redchilli 3 nos Garlic pods 2 Ginger small piece Greenchilli 2 nos Fennel seeds 1tbsp Salt as needed Oil as needed Coriander leaves half bunch Curryleaves 5string Method: t Soak the vadai paruppu/patani paruppu for 2 hours. once soaked drain the water and keep aside. Add the dal to mixer grinder add redchilli according to your taste add a tablespoon of fennel seeds add 2 garlic pods and small piece of ginger ...
Post a Comment
Read more

Instant Mango pickle

Ingredients   1 fresh raw mango Salt to taste Gingelly oil 1tbsp Mustard seeds 1tbsp Fenugreek 1 string of curry leaves 2redchilli 1/2tbsp of turmeric powder 1 tbsp of chilli powder  1tbsp of sambar powder  Method Wash and Peel the outer layer of the mango Cut into small cubes Transfer to a bowl. Add 1/2 tbsp of turmeric powder and chilli powder Add 1tbsp of sambar powder Add salt to taste and mix well Add the tempering and mix well. This can be used as a best combo for Curd rice. It stays good for one week if refrigerated  Instantango pickle is ready
Post a Comment
Read more

Potato cauliflower poriyal

Ingredients Potato 2nos Cauliflower small  1 large onion  2 greenchilli  1 tomato 1tbsp gg paste 1/4tsp mustard seeds  1/4tsp turmeric powder 1/2tbsp chilli powder Salt to taste  Oil as needed Method Heat oil in a kadai. Add mustard seeds to splutter. Add the onion with greenchilli and curry leaves. Sauté well Add the tomatoes. Cook well Add gg paste cook well until. The raw smell goes off Add the peeled and chopped potatoes and cauliflower florets already cooked with little salt. Check for seasoning  Add a pinch of turmeric powder  Add half tbsp of chilli powder. Roast well in low flame for 10 minutes Yummy poriyal is ready. It can be served with sambar sadham, rasam sadham, curd rice. It goes well with chapathi and rotis too
Post a Comment
Read more