Aval Upma: A Quick & Tasty Treat from Chef Curry Do’pyaza!

Namaste and Vanakkam, my lovely foodies! Chef Curry Do’pyaza here, back with another delightful dish to brighten your day. How are you all doing? I hope you are doing fantastic and your kitchens are filled with the aroma of delicious spices!

Today, we’re diving into the world of Aval Upma, a simple yet satisfying South Indian breakfast (or any-time-of-day!) favourite. This isn’t just a recipe; it’s a hug in a bowl, packed with flavour and good memories.

A Dish Rooted in Tradition

Aval Upma is especially popular during festivals like Janmashtami and Ganesh Chaturthi, where flattened rice (aval) holds a special significance. It’s also a common sight in South Indian households during mornings, offering a quick and nutritious start to the day. Think of it as a tasty, comforting bowl of sunshine, perfect for those busy mornings or when you just crave something light and flavourful.

The history of Aval Upma is as humble as its ingredients. It’s a dish born out of resourcefulness, using readily available flattened rice and transforming it into a delicious meal. Passed down through generations, each family adds their own special touch, making it a truly versatile and cherished recipe.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

2 cups Poha (Aval) – Flattened Rice, medium thickness
1 medium Pyaz (Kaanda) – Onion, finely chopped
1 inch Adrak (Inji) – Ginger, grated
2-3 Green Chillies (Hari Mirch) – finely chopped (adjust to your spice level)
1/2 cup Mixed Vegetables (Gajar, Beans, Batani) – Carrot, Beans, Peas, finely chopped
1/4 tsp Rai (Sarson) – Mustard Seeds
1/2 tsp Urad Dal (Split Black Gram)
1/4 tsp Haldi (Turmeric) Powder
A pinch of Hing (Asafoetida)
8-10 Curry Leaves (Kadi Patta)
2 tbsp Tel (Cooking Oil) – Vegetable Oil or Groundnut Oil
Salt to taste
2 tbsp Hara Dhaniya (Coriander Leaves) – chopped, for garnish
1 tbsp Nimbu ka Ras (Lemon Juice)

Instructions:

Prepare the Poha: Gently rinse the aval (flattened rice) under running water for just a few seconds. Don’t soak it for too long, or it will become mushy. Just a quick rinse to soften it is perfect. Drain immediately and set aside.
Tempering Time: Heat the tel (oil) in a kadai (wok) or a wide pan over medium heat. Add the rai (mustard seeds). Once they start to splutter, add the urad dal (split black gram). Let the urad dal turn light golden brown.
Aromatic Base: Add the hing (asafoetida) and curry leaves (kadi patta). Sauté for a few seconds until the curry leaves release their fragrant aroma.
Sauté the Veggies: Add the pyaz (onion) and green chillies (hari mirch). Sauté until the onion turns translucent and slightly pink. Now, add the adrak (ginger) and sauté for another minute.
Vegetable Medley: Add the mixed vegetables (gajar, beans, batani). Sauté them for 3-4 minutes, until they are slightly tender.
Spice it Up: Add the haldi (turmeric) powder and salt to taste. Mix well.
Aval Integration: Gently add the rinsed aval (flattened rice) to the pan. Mix everything very gently, making sure the aval is evenly coated with the spices and vegetables.
Cook and Cover: Cover the pan and let it cook on low heat for 3-4 minutes. This allows the flavours to meld together beautifully.
Finishing Touch: Remove the lid and fluff up the Aval Upma with a fork. Squeeze the nimbu ka ras (lemon juice) over the top and garnish with fresh hara dhaniya (coriander leaves).
Serve Hot: Your delicious Aval Upma is ready! Serve it hot and enjoy the burst of flavours.

Chef’s Tips for a Perfect Upma:

Don’t Over-Rinse: Over-rinsing the poha is the biggest mistake! It will turn mushy. A quick rinse is all you need.
Spice it Right: Adjust the amount of green chillies according to your spice preference. Remember, you can always add more, but you can’t take it away!
Vegetable Variety: Feel free to experiment with different vegetables like capsicum (shimla mirch), tomatoes (tamatar), or even potatoes (aloo).
Sweet and Tangy: For a slightly sweet and tangy flavour, you can add a pinch of sugar and a dash of tamarind pulp (imli) while cooking.

Cooking it Your Way:

Gas Stove: The traditional method, and my personal favourite! Follow the instructions above.
Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
Pressure Cooker: Not recommended for Aval Upma. The aval will likely turn mushy.
Microwave: Not recommended for this dish.
Air Fryer: Not recommended for this dish.
Slow Cooker/Crockpot: Not recommended for this dish.

Nutritional Information (Approximate per serving):

Calories: 250-300
Protein: 5-7g
Carbohydrates: 40-45g
Fat: 8-10g
Fiber: 2-3g

(Note: Nutritional information may vary based on specific ingredients and portion sizes.)

Serving Suggestions:

Serve hot as a breakfast, snack, or light meal.
Pair it with a cup of hot chai (tea) or coffee.
Garnish with a dollop of fresh yogurt (dahi) for a cooling effect.
Serve it with a side of pickle (achar) for an extra zing.

Time to Cook!

So there you have it, folks! A simple, flavourful, and incredibly satisfying Aval Upma recipe that you can easily whip up at home. I encourage you to try this recipe and share it with your friends and family. Let them experience the magic of this humble yet delicious dish.

Until next time, happy cooking!
Chef Curry Do’pyaza, signing off!