Milagu Aval Upma
As I have mentioned earlier in the Batata Poha recipe, poha/aval is a great alternative to rice. It cooks faster and packs a lot of nutrients. You can add any spices and flavors to it and it will hold it beautifully! I Heart Poha/Aval ! One on mankind’s best invention…sounds like an exaggeration…but that is my absolute belief 😁!
This version of the aval upma is a Tamil Cuisine classic that i have eaten all my life and is my favorite kind. My mother makes an absolutely incredible milagu aval upma……well..she is the Midas in our culinary sphere, everything she touches tastes beyond delicious….no..this time I am not exaggerating !! This is her recipe, every time I make it and eat it takes me back to my days of devouring this in her kitchen….it is so hard to stop eating anything she cooks…so much self control is necessary 😁!
A very simple and easy recipe. Walk into an Indian Grocery store and look for Thick Poha or Medium Thick poha, they are the most ideal for this recipe. There are so many poha recipes so you can easily use up your stash. You can also use red rice or brown rice poha, they are nuttier and more wholesome than the white poha.
Recipe : Milagu Aval Upma
|Prep Time – 15 minutes||Cook time : under 10 minutes|
|Spice level – 🌶🌶||Ease level – 😃|
- Thick poha – dry – 1 cup
- Shredded coconut – fresh/frozen/dessicated – 1/4 cup
- Raw peanuts – a handful or skip or use roasted paenuts
- Crushed Black pepper – 1 teaspoon or to taste
- Black mustard seeds – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Split urad dal – 1/2 teaspoon
- Green chili – slit in the middle – 1
- Curry leaves – 4 or 5
- Asafetida – 1/8 teaspoon
- Salt to taste
- Coconut oil – 1 tablespoon
- Water – 2 tablespoon
- Sugar – 1/4 teaspoon – optional
How to :
- Take the poha in a colander and rinse thoroughly until the water runs clear. Set it aside for 10 minutes. The dampness will help rehydrate the poha.
- Heat a skillet on medium and add the coconut oil. Once it heats up, add the mustard seeds, wait for it to splutter, the add the cumin seeds and urad dal, next add the green chili, curry leaves and asafetida. Takes about a minute.
- Then add the peanuts and roast them until they darken in color. Keep mixing/sautéing to avoid burning. Takes about a minute.
- Now add the rehydrated poha to the skillet, the 2 tablespoon of water and mix well. Let cook on medium heat for 2 minutes.
- Now add salt, cover and let sit for a minute.
- Next sprinkle the shredded coconut and crushed black pepper and mix well. Wait another 30 seconds and turn off heat.
- Cover and let sit for a minute. Sprinkle sugar if you desire and serve. You don’t ideally need a side for this upma, but a cup of plain yogurt is a good idea.
- I ate mie with a hot cup of coffee!
Add more or less of your favorite ingredients, make it your own and enjoy !! Thank you for stopping by !!