Poha (Aval) Upma

Category : Upma, Carrot

Time Taken : 15-30 mins

Ingredients: 

poha - 1� cup

tamarind juice - 1cup

onions - 2 medium sized

tomatoes - 2 medium sized

carrot - 1cup

cauliflower - � cup

peas - � cup

coarsely ground long red chilli powder (preferably chinese long red chillies) - 1tsp

garam masala powder - 1tsp

turmeric powder - 1tsp

curry powder - 1tsp

spring onions as per your taste

coriander leaves as per your taste

curry leaves as per your taste

olive oil - 2� tbsp

curry powder

gram dhal (channa dhal) - 2 tblsp

dhania - 2 tblsp

black pepper - 1 tsp

asafoetida - a pinch

red chillies (gundu milagai) - 2 in number (small)

vegetable oil - 1 tsp

salt to taste

Method

1. Heat oil in a kadai and fry all the above mentioned items for about 3 to 5 mins. Do not add water.
2. Coarsely grind the mixture and keep aside.
3. You can use this curry mixture for vegetables and kootu as well.
4. So you can increase the quantity of all if you like.
5. Keep dhania and gram dhal in 1:1 proportion.
6. Rest of the ingredients can be added as per your taste.
7. Wash poha or aval(flaked rice) and soak it in tamarind water until all the water has been absorbed by the poha.
8. In a kadai heat the olive oil fry onions, mustard, jeera, urad dhal together until onions become pink in colour.
9. Add all the dry powders along with springonions, corianderleaves and curryleaves and fry for 2-3 mins
10. Now add all the veggies (the ones mentioned here are just a reference, you can even add capsicum, broccoli, potatoes, etc., if you like) and fry for 3-5 min.
11. (The time varies depending on how much you want the veggies cooked - fully or half. Nevertheless keep in mind that potatoes and broccoli must be cooked before it is added along with rest of the veggies)
12. Now add salt and mix well.
13. Then finally add soaked poha and mix well but gently so as to not to mash it, keeping it in a low flame.
14. Leave for about a minute and serve with ketchup, green chutney or mint chutney.