Upma made with sooji/rava or cream of wheat (semolina) is a very common breakfast dish, especially in western and southern parts of India. It is also popular with different variations of its name in different regions. In this post, I have shared an Aval Upma which is usually a Poha Upma from the southern state of Tamil Nadu in India. Like any other Poha recipe, this is also a simple and delicious breakfast recipe made with thick flat rice (poha), some vegetables and other basic ingredients.
About Aval Upma
Poha and Upma This is a favorite choice for breakfast for me and my family. So, I often make these two dishes at home. What I love most about these preps is that they are quick to prepare and very nutritious too.
This recipe from Poha Upma is actually the South Indian version (Tamil to be more precise). Therefore, it is also called Aval Upma as “poha” means “aval” in Tamil.At home, whenever I do it regularly Poha, Maharashtra Recipe, I usually have two variations – one with Kanda (onions) and one with Kanda and Batata (onions and potatoes).
Apart from the flattened rice or poha, this Aval Upma contains more or less the ingredients traditionally used in rava upma. Such as mustard seeds, chana dal, urad dal, ginger, green chilies, curry leaves, onions, cashew nuts, etc.
Some of the ingredients added in this particular Tamil style Poha Upma are asafoetida, coconut and turmeric powder, so its color is also yellow instead of white. If you want to make a vegetarian version of this upma, skip the asafoetida.
More about Avar Upma
I have also added some vegetables like potatoes, carrots and green beans in this Aval Upma. But this is not mandatory as sometimes I might skip adding these. You can steam the vegetables first and then add or cook the vegetables with tempering and then add the poha. Choose something that is easy for you.
However, if you are tempering Poha Upma while cooking vegetables, then you will need to add some water. Cover the pot and cook the vegetables. Once the vegetables are tender, simmer until the water is reduced and then add the flattened rice.
Poha or flattened rice/beaten rice/fried rice is widely used in Indian cuisine. Just like this Aval Upma, you can make various other dishes using this amazing ingredient (which is basically a form of rice).Some of the better-known Indian flat rice preparations include Poha Chivda, indoliboha, Pohadosa, Pohaydli, Chula Matar and Poha Schnitzel.
You can have this wholesome vegetable Poha Upma with your morning tea or coffee or as a hearty evening snack.
Step-by-step guide
How to Make Awal Upma
Prepare
1. If you plan to add vegetables, you need to steam the vegetables. I used 1 potato, 1 carrot, and ⅓ cup green beans. After steaming, peel and chop the potatoes and carrots and set aside. You can also reheat the vegetables directly in the pot or leave them out.
2. Rinse 2 cups of concentrated Poha with water using a colander or strainer a few times. Move the poha by hand while rinsing. The poha just needs to soften. So rinse gently.
3. Add ½ teaspoon turmeric powder, ½ teaspoon sugar and salt to the poha as required.
4. Mix gently. Set aside.
making temper
5. In a pan, heat 2 tablespoons oil and add 1 teaspoon mustard seeds.
6. When mustard seeds pop, add 1 tsp chana dal (optional), 1 tsp urad dal (optional) and 10 to 12 cashew nuts. You can also add a tablespoon of peanuts instead of cashews.
7. Stir and fry until the dal and cashew nuts turn golden brown.
8. Now, add ⅓ cup chopped onion, 1 teaspoon chopped ginger, 1 teaspoon chopped green chilli, 1 dry red chilli, 8 to 10 curry leaves and a pinch of asafoetida (optional).
10. Stir and sauté until the onions turn translucent.
Making Avar Upma
11. Add vegetables
12. Stir evenly.
13.Then add poha.
14. Stir gently to combine. Check the taste and add more salt or sugar if needed.
15. Make sure all ingredients are mixed well and simmer for 3 to 4 minutes. After mixing well, you can also cover the pot and let the Poha Upma steam over low heat for 3 to 4 minutes.
16.Finally add 2 to 3 tablespoons of chopped coriander leaves and stir gently. You can also add 2 to 3 tablespoons of grated fresh coconut, drizzle with some lime or lemon juice and mix.
17. Aval Upma Serve hot or warm with lemon or lime slices or lemon pickle.
Expert Tips
- While rinsing the flattened rice or puha, always move it with your hands. It just needs to soften. So, be sure to rinse gently.
- You can make this upma with or without vegetables. If adding vegetables, they can be added after steaming. Or cook directly in the pot over high heat.
- If adding green peas, choose fresh or frozen peas. Add whatever is available in your home kitchen.
- Chana dal (shelled bengal gram), urad dal (shelled black gram) and asafoetida (hing) are optional in this recipe. You can do this upma without these.
- In addition to cashews, you can also add a tablespoon of peanuts to this recipe.
- If you want spicier upma, increase the quantity of green chillies.
- Before serving, you can garnish the upma with grated fresh coconut and drizzle some lemon juice on top and mix. Or you can serve the upma with lemon slices next to it.
More Aval recipes to try!
candy recipes
gluten free recipes
breakfast recipes
breakfast recipes
Masala Dosa Recipe (Mastering the Perfect Batter and Filling)
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Avar Upma | Boha Upma
This vegetable poha upma is a quick and delicious upma snack recipe made with flattened rice, mixed vegetables, herbs and spices.
Preparation time 15 minute
cooking time 15 minute
total time 30 minute
Preparation materials for aval upma
Tempering and other ingredients
Prevent screen from dimming while making recipes
Prepare vegetables
If you plan to add vegetables, you will need to steam them. I used 1 potato, 1 carrot and some peas.
After steaming, peel and chop the potatoes and carrots and set aside. You can also cook the vegetables directly in the pot. You can even skip vegetables.
Prepare for Poha
Place 1 cup of concentrated Poha in a colander or strainer and rinse with water a few times. The poha just needs to soften. So rinse gently.
Add 1/2 teaspoon turmeric powder, sugar and salt to the poha.
Mix gently. Set aside.
Tempering and making poha upma
Heat 2 tablespoons of oil in a pan and add 1 teaspoon of mustard seeds.
When the mustard seeds burst, add 1 tsp chana dal (optional), 1 tsp urad dal (optional) and 10 to 12 cashew nuts. You can also add peanuts instead of cashews.
Stir and fry until both dal and cashews turn golden brown.
Now add 1/3 cup chopped onion, 1 teaspoon chopped ginger, 1 teaspoon chopped green chilli, 1 dry red chilli, 8 to 10 curry leaves and a pinch of asafoetida (optional).
Stir and sauté until onions turn translucent.
Add the vegetables and stir well.
Then add poha. Stir gently and combine. Check the taste and add more salt or sugar if needed.
Make sure all ingredients are mixed well and cook over low heat for 3 to 4 minutes. After mixing, you can also cover the pot and let the upma steam on low flame for 3 to 4 minutes.
Finally add 2 to 3 tablespoons of chopped coriander leaves and stir gently.
You can also add 2 to 3 tablespoons of grated coconut at this step. You can also drizzle on some lime or lemon juice and mix. Or serve poha upma with lime slices.
Serve poha upma hot or warm with lemon or lime slices or lemon pickle.
- The addition of vegetables is optional.
The Aval Upma recipes in the archives were first published in June 2015. Updated and republished in April 2024.
