Whenever we have a late and heavy lunch, or if we go somewhere in the weekend and come back late in the evening, we prefer simple and light dinner. Poha upma would be our choice most of the times. I do it with just onions and green chillies or additionally with some veggies if I have the time and the veggies. This make-in minutes meal could also be prepared as evening snacks for kids with veggies and coarsely powdered nuts.
Things you'll need:
Aval (poha) - 1 cup
Onion - 1, finely chopped
Green chillies - 2, finely chopped
Curry leaves - hand full
Vegetables (carrot, peas, potato) - 1/2 cup (If using potato, cook and cube it before adding to upma)
Salt - to taste
Coriander leaves - few sprigs, for garnishing
Cashew nut/peanut powder (optional) - 2 tsp
For tempering :
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1tsp
Cashew nuts - few, broken
Turmeric powder - 1 tsp
Yield - 2 Servings
Method:
Step1:
Soak the aval (poha) in 3 cups of warm water for half an hour or until it turns soft. Drain and keep aside.
Step2:
Heat oil in a pa and add the tempering ingredients. When the mustard seeds starts bursting, add the onions green chillies and curry leaves. Fry till the onions turn translucent. Add the vegetables and salt, cook them in a slow flame until the veggies are almost cooked.
Step3:
Add poha and fry until the moisture in the poha is absorbed and the mixture is dry. Switch off the stove. Garnish with coriander leaves and nut powder (optional)
Serve with your favorite pickle or chutney (We have it with sweet and spicy mango pickle )
Things you'll need:
Aval (poha) - 1 cup
Onion - 1, finely chopped
Green chillies - 2, finely chopped
Curry leaves - hand full
Vegetables (carrot, peas, potato) - 1/2 cup (If using potato, cook and cube it before adding to upma)
Salt - to taste
Coriander leaves - few sprigs, for garnishing
Cashew nut/peanut powder (optional) - 2 tsp
For tempering :
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1tsp
Cashew nuts - few, broken
Turmeric powder - 1 tsp
Yield - 2 Servings
Method:
Step1:
Soak the aval (poha) in 3 cups of warm water for half an hour or until it turns soft. Drain and keep aside.
Step2:
Heat oil in a pa and add the tempering ingredients. When the mustard seeds starts bursting, add the onions green chillies and curry leaves. Fry till the onions turn translucent. Add the vegetables and salt, cook them in a slow flame until the veggies are almost cooked.
Step3:
Add poha and fry until the moisture in the poha is absorbed and the mixture is dry. Switch off the stove. Garnish with coriander leaves and nut powder (optional)
