Attukulu Upma --- Aval Upma

 

 Ingredients (240 ml cup used)

• 2 cups aval/poha/ avalakki/ attukulu (medium aval)

• 1 medium onion sliced thinly

• 1 tomato chopped (optional)

• 2 green chilies slit or chopped

• 1 sprig curry leaves

• ¼ tsp. mustard

• ½ tsp. cumin

• 2 tbsp. Peanuts

• 1 tsp. chana dal

• 1 tsp. urad dal

• Pinch of hing

• Turmeric as needed

• Salt as needed

• 2 tbsp. Fresh grated coconut (optional, but adds taste)

• Lemon juice as needed

• Coriander leaves finely chopped

• Oil as needed

Instructions

• Clean and wash aval thoroughly in water. Drain off the water completely or in a colander. Set aside. If you are using the harder variety, you might need to soak them for a while. Drain off and set aside. All the moisture will be absorbed. Break up the lumps and set aside

• Heat oil in a pan, add peanuts, chana dal, urad dal and fry till golden, add mustard, cumin and hing.

• Add onions and curry leaves. Fry till the onions are slightly fried.

• Add tomato and sprinkle turmeric and salt. Fry till the tomatoes turn mushy and the raw smell of the tomatoes should disappear.

• Add poha and coconut. Mix and let it warm up. If needed cover and warm up to prevent it from becoming dry.

• Add lemon juice and coriander leaves. Switch off.