Uppuma is one of the easiest, tastiest and quickest dish one can prepare. If you are new to South Indian cooking and looking to start with some easy recipes, uppuma should be your first choice, especially this aval (poha in Hindi aka flattened rice) uppuma recipe.
It’s so easy to prepare that a teenager should be able to fix it for herself/himself. This recipe comes from my maternal grandfather. My mom learned it from him and me from her. Now this uppuma has become a favorite and regular with my husband and kids too.
Aval Urulai Uppuma aka Aloo Poha Recipe
|Prep Time||Cook Time||Makes|
|05 Mins||15 Mins||2-3 Servings|
In a hurry to fix breakfast or too tired to cook something elaborate? Poha to the rescue. Try this uppuma recipe and I’m sure it will become a regular at your house.
- 2 cups flattened rice, thick
- 1/8th teaspoon turmeric powder
- ground black pepper optional
- 3 potatoes, medium size
- salt to taste
- 1 tablespoon oil
- 1/4 teaspoon mustard seeds
- 5-10 curry leaves
- 1 tablespoon urad dal
- 1 tablespoon channa dal
- 2-3 green chillies, slit lengthwise
- hing a pinch
- coriander/cilantro for garnishing
- Peel the skin of the potatoes, boil and keep it aside. I usually cut them into quarters and cook it in the microwave oven with some water, turmeric powder and salt.
- If using thick poha, pulse it in the mixie/blender just for a couple of seconds. Transfer it to a medium size bowl. Add the turmeric powder, ground pepper (optional but I would suggest using it) and some salt too. Have some hot water ready and sprinkle it on the poha and mix it well using a spatula. You should not add too much water and make it into an ooey-gooey paste. It should look dry but have some moisture at the same time. Poha will quickly absorb water. So you will have to keep sprinkling hot water and mixing it at least another 2 to 3 times, by the time the potatoes are ready. You will see that the poha would have increased in quantity by absorbing the water each and every time.
- Now in a large frying pan, add the oil and let it warm. Add the ingredients listed under tempering, one after the other, while frying it with a spatula.
- Add the cooked potatoes and salt; sautee for a minute or two.
- Stir in the soaked poha and mix everything together. Check for seasoning and add some more salt/ground pepper to suit your needs. You may sprinkle some water on the poha, close the pan with a lid and let it cook for another 2 to 3 mins.
- Stir everything well, turn off the stove and garnish with finely chopped coriander. Serve it hot with chutney or pickle of your choice.
- To begin with the 2 cups of coarsely ground poha might look like it will not be enough to feed 2 to 3 people, but you will notice that the quantity will increase as it absorbs the water.
- If all you can find is only thin poha, then don’t worry, your job will be made even easier. Measure the poha and put it in a colander and run it under tap water for a couple of seconds and that’s it. All other procedure is the exact same.
- Vegetable poha can be prepared too following the same recipe. You can use a mix of finely diced carrots, beans, potatoes, green peas, corn etc. Fry finely chopped onion after the tempering and then add the vegetables. Sprinkle some salt and water. Close the pan with the lid and let the vegetables cook completely. Alternatively you can cook the vegetables in the microwave oven and simply add it after the onion is cooked. Then add the poha as usual, check for seasoning, stir well and vegetable poha is ready. You may add chopped cashews and finely minced ginger in the while tempering.
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