Aval Upma
Ingredients :
Aval/Poha - 1 cup
Onion - 1 (medium) - chopped
Ginger - 1 inch piece (chopped fine)
Lemon juice - from 1 small lemon
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 2 tsp
Jeera - 1 tsp
Green chilies - 2 or 3
Turmeric powder - 1/2 tsp
Salt - per taste
Coriander leaves
Curry leaves
Method:
Soak the aval for about 2-3 minutes and wash it well in cold water and strain it.
And let it dry in the strainer and the aval will absorb all the little bit of water left along with it.
Heat some oil in a pan and add mustard seeds, jeera and the dal. When dals turn to golden color add ginger and green chilies.
Then add the onions and fry them till they become golden brown. Add the curry leaves too at this point.
Now add turmeric, the soaked aval and salt. Mix them well and let it cook in slow flame for few minutes. Sprinkle a little water if it looks too dry in between.
Finally add the lemon juice and chopped coriander leaves.
This is an easy and yummy tiffin to prepare in no time. Goes well as an evening snack for kids too. Tip: You can also add some ghee fried cashews to it at the end to make it more kids-friendly!! π
Thanks DeviPriya for reminding me about the Molagappodi. I've been long wanting to get the recipe for this one. Your blog's step-by-step pics are so cool!
Guys.. My paatti used to make the best Molagappodi in the WWW (Whole Wide world) π Somehow, my Mom doesn't make it quite like her. She never learnt the trick from my Paatti, but now it's too late.
I just love the authentic taste of Molagappodi made in the Tam Bram households. Pardon me for being too specific, but can any of you give me that recipe for the Molagappodi? Very recently, I'd learnt how to make Idlis and I sooooooo miss the Molagappodi that it should be paired with.
for you jenim...a typical tam bram podi!
ingredients
2 cups of well dried destalked Red
chillies/Kayntha milagai(30gms
1/2 cup kadalai paruppu
1/2 cup uzhutham paruppu
A small piece of cake (katti) perungayam.
(Hard perungayam has more aroma than the powder)
Salt to taste
A tsp of Oil.
1. Heat a kadai and DRY roast the kadalai paruppu and uzhutham paruppu SEPARATELY until deep brown... take care not to over or under fry.. Remove them in a plate to cool
2. Now add oil in the same kadai and roast the piece of perungayam. Remove soon and keep aside.
3. In the same oil fry the red chillies, taking care not to burn them, in a low flame till the colour changes and its aroma comes outβ¦.Add salt and mix. Remove the chillies from the kadai.
4. Cool the roasted ingredients and powder altogether in a mixie. Some prefer it a little coarse and some like it too powdery. Choice is yours
Note: If you like the flavours of ellu, roast 4 tsps of ellu separately after the paruppus, and grind together with the other ingredients. If ellu is used, my mom adds a bit of vellam as well to remove the slight bitterness of the ellu. The vellam also goes into the mixie to be powdered!
Edited by jasunap - 16 years ago