Aval Upma Bliss: A Southie Delight with a Coconutty Kiss!

Namaste Doston! Vanakkam Nanbargale! Kem cho, mere pyaare doston!

Chef Curry Do’pyaza here, back in your kitchens and ready to spice things up with a truly delightful South Indian breakfast staple: Aval Upma, served with a creamy, dreamy Coconut Chutney.

This isn’t just any upma, folks. This is a taste of home, a burst of sunshine on your plate, and a dish that’s close to my heart. It’s a dish that’s often made during festivals like Ganesh Chaturthi and Diwali, especially in Maharashtra and South India. It’s also a popular breakfast choice, perfect for those busy mornings when you need a quick and nutritious meal. You will often find this dish served during auspicious occasions and pujas. It is also a popular dish during fasting periods as it is light and easy to digest.

A Little Trip Down Memory Lane

Aval Upma, also known as Poha Upma, has humble beginnings. It is said to have originated in Maharashtra and gradually spread to other parts of India. The use of flattened rice (aval/poha) is a testament to the resourcefulness of Indian cooks, who have always found creative ways to use simple ingredients to create delicious and nourishing meals. It’s a testament to how a few humble ingredients can create a symphony of flavors!

Prep Time: 15 minutes
Cook Time: 20 minutes

The Star Cast: Ingredients You’ll Need

For the Aval Upma:
- 2 cups Aval (Poha/Flattened Rice), medium thickness
- 1 medium Pyaaz (Onion), finely chopped
- 1 Hari Mirch (Green Chili), finely chopped (adjust to your spice preference)
- 1 inch Adrak (Ginger), grated
- 1/2 tsp Rai (Mustard Seeds)
- 1/2 tsp Jeera (Cumin Seeds)
- 1/4 tsp Haldi (Turmeric Powder)
- A pinch of Hing (Asafoetida)
- 1 tbsp Tel (Cooking Oil)
- 1/4 cup Moongphali (Peanuts)
- A few Kari Patta (Curry Leaves)
- 1 tbsp Nimbu Ka Ras (Lemon Juice)
- Hara Dhaniya (Fresh Coriander Leaves), chopped for garnish
- Salt to taste
For the Coconut Chutney:
- 1 cup Nariyal (Grated Coconut), fresh or desiccated
- 2 Hari Mirch (Green Chilies), adjust to your spice preference
- 1 inch Adrak (Ginger)
- 2 tbsp Dalia (Roasted Gram)
- Salt to taste
- Water as needed
- For Tempering:
  - 1 tsp Tel (Cooking Oil)
  - 1/2 tsp Rai (Mustard Seeds)
  - 1-2 Sukhi Lal Mirch (Dry Red Chilies), broken into pieces
  - A few Kari Patta (Curry Leaves)

Let’s Get Cooking! (Step-by-Step Instructions)

Aval Prep: Gently rinse the aval in water for a few seconds, just enough to soften it. Don’t soak it for too long, or it will become mushy. Drain the water completely and set aside. We want it fluffy, not soggy!
Chutney Time: In a blender, combine the grated nariyal, green chilies, adrak, dalia, and salt. Add a little water at a time and blend until you get a smooth, creamy chutney.
Chutney Tempering: Heat oil in a small pan. Add rai. Once it splutters, add the dry red chilies and kari patta. Pour this tempering over the chutney. Your coconut chutney is ready to rock!
Upma Magic: Heat oil in a pan or kadhai. Add rai and jeera. Let them splutter, releasing their fragrant oils.
Flavor Base: Add moongphali and roast them until they turn golden brown. Then, add kari patta, chopped pyaaz, and green chilies. Sauté until the onions turn translucent and slightly pink.
Spice it Up: Add grated adrak, haldi, and hing. Sauté for a minute until fragrant.
Aval Integration: Add the softened aval to the pan. Mix gently, ensuring all the spices are evenly distributed. Add salt to taste.
Steam and Serve: Cover the pan and let the upma steam for 3-4 minutes. This helps the flavors meld together beautifully.
Finishing Touch: Squeeze nimbu ka ras over the upma and garnish with fresh hara dhaniya.
Serve with a generous dollop of your freshly made Coconut Chutney!

Chef Curry’s Top Tips for a Perfect Aval Upma

Don’t Oversoak: The key to a good aval upma is perfectly softened aval. Oversoaking will result in a mushy mess.
Roast the Peanuts: Roasting the moongphali adds a wonderful nutty flavor and crunchy texture.
Lemon Love: Don’t skip the nimbu ka ras! It adds a bright, tangy flavor that balances the richness of the dish.
Fresh is Best: Use fresh ingredients whenever possible for the best flavor.

Cooking it Your Way: Adaptations for Every Kitchen

Gas Stove: The traditional method, perfect for controlling the heat and achieving the desired texture.
Induction Stove: Works just as well as a gas stove, offering precise temperature control.
Pressure Cooker: Not recommended for this recipe, as the aval can easily become overcooked.
Microwave: You can reheat leftover aval upma in the microwave for a quick and easy meal.
Slow Cooker/Crockpot: Not suitable for this recipe.
Air Fryer: Not suitable for this recipe.

Nutrition Nuggets

Aval Upma is a relatively healthy dish, providing carbohydrates for energy, fiber for digestion, and protein from the peanuts. It’s also a good source of vitamins and minerals. The coconut chutney adds healthy fats and a boost of flavor.

Serving Suggestions

Serve hot for breakfast, brunch, or a light lunch.
Garnish with extra chopped coriander and a sprinkle of grated coconut.
Pair it with a cup of hot chai or coffee for the ultimate comfort meal.
A side of curd or raita also goes well with this dish.

Your Turn to Shine!

So there you have it, folks! My version of the classic Aval Upma with Coconut Chutney. It’s a simple, flavorful, and satisfying dish that’s sure to become a family favorite.

Now, I urge you to head into your kitchens, gather your ingredients, and give this recipe a try. I promise you won’t be disappointed. Cook with love, share with joy, and let the flavors of India fill your home. And please, share this recipe with your friends and family! Let’s spread the Aval Upma love far and wide!

Happy Cooking!

Your friend,

Chef Curry Do’pyaza!