Aval upma / Avalakki bath

Aval Upma / Avalakki Bath

Recipe Details

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Ingredients

• Aval / Poha / Flattened rice – 3 cups
• Water – 6 cups, for soaking and rinsing the aval
• Oil – 2 tsp
• Mustard seeds – 1/4 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Peanuts – 1/2 cup
• Curry leaves – 2 sprigs
• Asafoetida / Hing – a pinch
• Onion – 1, chopped
• Green chilies – 3, slit
• Tomato – 1, chopped
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Coriander leaves – 2–3 tbsp, chopped

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Preparation

1. Place the aval in a bowl and soak it in the measured water for about 5 minutes.
2. Drain thoroughly in a strainer and let it sit for about 10 minutes so the excess water drains away. The aval should become soft and fluffy without turning mushy.
3. Chop the onion and tomato.
4. Slit the green chilies and chop the coriander leaves.
5. Dry-roast the peanuts in a pan over medium heat for about 5–10 minutes, stirring frequently, until aromatic. Keep aside.

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Cooking Instructions

1. Heat the oil in a non-stick or heavy-bottomed pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the urad dal and chana dal and fry until they begin to turn lightly golden.
4. Add the roasted peanuts and fry briefly.
5. Add the asafoetida, curry leaves, green chilies, chopped onion, turmeric powder, and a little salt.
6. Sauté until the onion becomes soft and translucent.
7. Add the chopped tomato and cook until it softens and becomes slightly pulpy.
8. Add the drained aval and gently mix until evenly coated with the seasoning.
9. Cook over low heat for about 2–3 minutes, stirring gently so the softened aval does not become mashed.
10. Taste and adjust the salt if needed.
11. Add the chopped coriander leaves, mix gently, and remove from the heat.

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Tips

Choose the Right Poha: Medium or thick aval works best for upma because it holds its shape better after soaking. Very thin poha softens much faster.

Do Not Oversoak: Soak only until the aval becomes soft. Excessive soaking can make it mushy.

Drain Well: Allow the soaked aval to drain thoroughly before adding it to the pan so the finished upma stays fluffy rather than wet.

Mix Gently: Once the aval is added, fold it gently into the seasoning instead of stirring vigorously.

Capsicum Variation: Finely chopped capsicum can be sautéed with the onion for additional flavor and texture.

Lime Variation: A little fresh lime juice can be added after turning off the heat for a brighter, tangier flavor.

Serving Suggestion

Serve Aval Upma warm with coconut chutney, plain curd, or a cup of tea or coffee.