Aval Upma Recipe – Recipe for making Tamil style aval upma made with potatoes and onion. Perfect and easy breakfast upma variety that can be made quickly for the busy mornings. Tasty home style Recipe with step by step images / pictures and step by step YouTube video.
Aval upma is one of my all time happy breakfasts that I do at-least once a week. Aval Upma and a hot cup of south Indian filter coffee is all you need to start your day with a big high. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Its also a favorite for both my boys at home. Aval (Beaten rice) is one of my favorite ingredients. Its so versatile and so quick and easy to cook. I used to make this and pack it up during our travel and it tastes so good to eat on the road. There is something about the crunchy peanuts and fried potatoes for breakfast. Do try it at home and enjoy!
Click the link below to find the recipes on the site that uses the main ingredient as aval. Aval is called as Poha in North India. Aval – Poha – Avalakki Recipes Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Thick aval Big Peanuts Turmeric powder Triply Stainless Steel Saucepan with Lid Lemon Juicer
Click the link below to view the YouTube video of how to make Aval Upma Tamil style at home.
Here is the step by step pictures and explanation of how to make quick and easy aval upma at home with peanuts, potatoes and onions.
Prep Work for making Aval Upma Wash and soak the thick aval variety . soak at room temperature in regular water for a minute. Drain the water and set aside. Do not soak the aval for a long time as it will become soggy and thick like a porridge. So be careful and make sure to drain the aval after just a minute. The aval will become puffy after a while. Do this the first thing so our aval is puffed up and ready to add after we cook the veggies and masala for the aval upma. I use this particular brand of aval available in the market and I really like it. Note: There are two types of aval available in the market. The thick variety and the thin variety. The thin variety is used for making snacks like the south Indian mixture / chivda etc… and the thick variety is used for cooking and making upma. Use only the thick variety. The thin variety will not work in this recipe and will immediately turn into a mush once soaked in water. ( I have used thin variety during my early marriage days and I still remember spoiling the breakfast. So do not be like me. Use the correct aval )
Lets make easy Tamil style Aval Upma Heat refined peanut oil in a pan. If you do not have peanut oil, any vegetable oil can be used for making this aval upma recipe. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool. I like to add the roasted peanuts at last just before serving so it adds a nice crunch to the upma.
In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle. The one thing I do wherever possible is to chop the curry leaves as fine as possible so everyone at the table eats it and doesn’t get discarded. Curry leaves are very rich in fiber and very good for health. By finely chopping it, no one even realizes it and its my way of sneaking healthy ingredients into the dishes I cook for my family.
Add in the finely chopped onions and the salt. Saute onions until the onions are soft.
Once the onions are soft, add in the turmeric powder and asafoetida.
Add in the green chillies. I like to finely chop the green chillies so a big chilli doesn’t end up on the plate while having aval upma and its really tasty to have roasted green chillies in the aval upma. Fry for a few seconds. Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making aval upma as it cooks evenly, cooks faster and roasts better. Add in a teaspoon of sugar too to balance out the flavour. Sugar is optional. If you do not want to add sugar, its ok.
Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. If you have added little bigger chopped pieces of potatoes while making aval upma, it can take longer time to cook. Sprinkle little water if you think the bottom of the pan is starting to scorch.
Once the potatoes are soft, add in the drained aval. Add in the lemon juice and coriander leaves. Mix well. Cover the pan with the lid and cook for a minute to heat up the aval. Immediately switch off the flame. Mix the aval upma well and serve hot.
Aval upma is one of my all time happy breakfasts that I do at-least once a week. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Do try the aval upma at home and enjoy! Print
Main Ingredients for making aval upma
- 2 cups aval (thick variety only)
- 3 tablespoon refined peanut oil
- 1/4 cup peanuts
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 tablespoon finely minced ginger
- 2 sprigs finely chopped curry leaves
- 1 cup finely chopped onions
- 1.5 teaspoon salt
- 1.5 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 4 green chillies, finely chopped
- 1 cup chopped potatoes
- 1/2 cup fresh (or) frozen green peas
- 1 teaspoon sugar
- Juice of 1 Lemon
- 3 sprigs coriander leaves, finely chopped
Here is how to make easy aval upma for breakfast
- Wash and soak the thick aval variety. soak at room temperature in regular water for a minute. Drain the water and set aside. Do not soak the aval for a long time as it will become soggy and thick like a porridge.
- Heat refined peanut oil in a pan. If you do not have peanut oil, any vegetable oil can be used for making this aval upma recipe. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool. I like to add the roasted peanuts at last just before serving so it adds a nice crunch to the upma.
- In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle.
- Add in the finely chopped onions and the salt. Saute onions until the onions are soft.
- Add in the turmeric powder and the finely chopped green chillies. I like to finely chop the green chillies so a big chilli doesn’t end up on the plate while having aval upma and its really tasty to have roasted green chillies in the aval upma. Fry for a few seconds.
- Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making aval upma as it cooks evenly, cooks faster and roasts better. Add in a teaspoon of sugar too to balance out the flavour. Sugar is optional. If you do not want to add sugar, its ok.
- Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. If you have added little bigger chopped pieces of potatoes while making aval upma, it can take longer time to cook. Sprinkle little water if you think the bottom of the pan is starting to scorch.
- Once the potatoes are soft, add in the drained aval. Mix well. Cover the pan with the lid and cook for a couple of minutes more.
- Add in the lemon juice and coriander leaves. Immediately switch off the flame. Mix well and serve hot.
- Aval upma is one of my all time happy breakfasts that I do at-least once a week. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Do try it at home and enjoy!
Notes
There are two types of aval available in the market. The thick variety and the thin variety. The thin variety is used for making snacks like the south Indian mixture / chivda etc… and the thick variety is used for cooking and making upma. Use only the thick variety. The thin variety will not work in this recipe and will immediately turn into a mush once soaked in water. ( I have used thin variety during my early marriage days and I still remember spoiling the breakfast. So do not be like me. Use the correct aval )
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
Main Ingredients for making aval upma
- 2 cups aval (thick variety only)
- 3 tablespoon refined peanut oil
- 1/4 cup peanuts
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 tablespoon finely minced ginger
- 2 sprigs finely chopped curry leaves
- 1 cup finely chopped onions
- 1.5 teaspoon salt
- 1.5 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 4 green chillies, finely chopped
- 1 cup chopped potatoes
- 1/2 cup fresh (or) frozen green peas
- 1 teaspoon sugar
- Juice of 1 Lemon
- 3 sprigs coriander leaves, finely chopped
Here is how to make easy aval upma for breakfast
- Wash and soak the thick aval variety. soak at room temperature in regular water for a minute. Drain the water and set aside. Do not soak the aval for a long time as it will become soggy and thick like a porridge.
- Heat refined peanut oil in a pan. If you do not have peanut oil, any vegetable oil can be used for making this aval upma recipe. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool. I like to add the roasted peanuts at last just before serving so it adds a nice crunch to the upma.
- In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle.
- Add in the finely chopped onions and the salt. Saute onions until the onions are soft.
- Add in the turmeric powder and the finely chopped green chillies. I like to finely chop the green chillies so a big chilli doesn’t end up on the plate while having aval upma and its really tasty to have roasted green chillies in the aval upma. Fry for a few seconds.
- Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making aval upma as it cooks evenly, cooks faster and roasts better. Add in a teaspoon of sugar too to balance out the flavour. Sugar is optional. If you do not want to add sugar, its ok.
- Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. If you have added little bigger chopped pieces of potatoes while making aval upma, it can take longer time to cook. Sprinkle little water if you think the bottom of the pan is starting to scorch.
- Once the potatoes are soft, add in the drained aval. Mix well. Cover the pan with the lid and cook for a couple of minutes more.
- Add in the lemon juice and coriander leaves. Immediately switch off the flame. Mix well and serve hot.
- Aval upma is one of my all time happy breakfasts that I do at-least once a week. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Do try it at home and enjoy!
Notes
There are two types of aval available in the market. The thick variety and the thin variety. The thin variety is used for making snacks like the south Indian mixture / chivda etc… and the thick variety is used for cooking and making upma. Use only the thick variety. The thin variety will not work in this recipe and will immediately turn into a mush once soaked in water. ( I have used thin variety during my early marriage days and I still remember spoiling the breakfast. So do not be like me. Use the correct aval )
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/aval-upma-recipe/
Vegetables with Turmeric and Coconut Milk Sauce Recipe. Healthy Vegan and Gluten Free curry recipe. Turmeric curry with coconut milk and spices. Recipe with step by step pictures / images and video.
Lot of people have asked me about this vegetables in coconut milk recipe that I shared one too many times in my Insta stories. This is one recipe I make at home often. Lots of vegetables simmered along with Turmeric and spices finished with a good dose of coconut milk. This is a one pot dish and very filling and super healthy. You can have the curry as a soup or serve it with rice. I like to serve this turmeric curry with brown rice. The turmeric plus ginger adds a nice warmth to the curry while the coconut milk makes for a rich creamy sauce. The choice of vegetables you add to the curry is totally up to you. Add whatever you have at home. Also, don’t break a sweat and use canned coconut milk. It tastes perfectly fine in this recipe. This is one perfect recipe for the soup weather we are having in Bangalore this week.
Here is the video of how to make Vegetables with Turmeric and Coconut Milk Sauce
Click the link below to find the recipes on the site that uses the main ingredient as mixed vegetables. Mixed Vegetables Recipes Recipes using coconut milk Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Le Creuset Casserole Pan Vegetable Stock Bouillon Cube Canned Coconut Milk Virgin Coconut Oil Turmeric Powder
Here is how to make Vegetables with Turmeric and Coconut Milk Sauce Heat coconut oil in a pan and add in the finely chopped garlic and ginger. Add in the finely chopped curry leaves too. Saute for a few seconds. The aroma of ginger and curry leaves when it hits the coconut oil is all kinds of aromatic kitchen therapy.
Add in the cashew nuts. Cashew Nuts adds a nice crunch and texture to the turmeric curry. Saute for a minute. Add in the diced onions and saute for a minute.
Add in the finely chopped tomatoes and salt. Saute for a few minutes so the tomatoes become soft and juicy.
Add in the green chillies, turmeric powder, curry powder and a cube of vegetable stock. The vegetable stock cube adds a lot of flavour to the curry. If you do not want to add the stock cube, you can use homemade vegetable stock. Add in the chopped mint leaves. The mint leaves adds a nice flavour to the turmeric curry.
Now we will add in the vegetables. Add in the vegetables that take a long time to cook first. I have added carrots and beans. Add in around 1.5 cups of water, cover with lid and let it simmer for a few minutes.
Add in the corn and the fresh green peas. Cover the pan with a lid and simmer for a couple of minutes.
Finally add in the broccoli. Cover the pan with a lid and simmer for just two minutes. We need to retain the crunch of the vegetables. So do not cook for a long time. Add in the coconut milk to the pan. I have used canned coconut milk today and it works just fine. Note: The vegetables you add to the curry is totally up to you. Use whatever veggies you find in your refrigerator. This is a very forgiving recipe.
Add in the bell peppers and the lemon juice.
After adding the bell peppers, just simmer for a minute and remove from heat. You do not want to cook for a long time as the bell peppers will become soggy and lose their crunch.
Serve hot with brown rice.
Ingredients for Vegetables with Turmeric and Coconut Milk Sauce
- 1 tablespoon virgin coconut oil
- 5 cloves garlic, finely chopped
- 1 inch piece ginger, finely chopped
- 2 sprig curry leaves, finely chopped
- 1/4 cup cashewnut
- 1/4 cup onions, diced
- 1/2 cup tomatoes, finely chopped
- 1 teaspoon salt
- 3 - 4 green chillies, slit
- 1/4 cup mint leaves, chopped
- 1 vegetable stock cube
- 2 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1/2 cup carrots, diced
- 1/2 cup beans, diced
- 1/2 cup sweet corn
- 1/2 cup green peas
- 2 cups broccoli
- 1 cup coconut milk
- 1/4 cup red bell pepper
- 1/4 cup green bell pepper
- Juice of one lemon
How to make Vegetables with Turmeric and Coconut Milk Sauce
Heat coconut oil in a pan and add in the finely chopped garlic and ginger. Add in the finely chopped curry leaves too. Saute for a few seconds.
Add in the cashew nuts. Cashew Nuts adds a nice crunch and texture to the curry. Saute for a minute. Add in the diced onions and saute for a minute.
Add in the finely chopped tomatoes and salt. Saute for a few minutes so the tomatoes become soft and juicy.
Add in the green chillies, turmeric powder, curry powder and a cube of vegetable stock. The vegetable stock cube adds a lot of flavour to the curry. If you do not want to add the stock cube, you can use homemade vegetable stock. Add in the chopped mint leaves. The mint leaves adds a nice flavour to the turmeric curry.
Now we will add in the vegetables. Add in the vegetables that take a long time to cook first. I have added carrots and beans. Add in around 1.5 cups of water, cover with lid and let it simmer for a few minutes.
Add in the corn and the fresh green peas. Cover the pan with a lid and simmer for a couple of minutes.
Finally add in the broccoli. Cover the pan with a lid and simmer for just two minutes. We need to retain the crunch of the vegetables. So do not cook for a long time.
Add in the coconut milk and lemon juice. Add in the bell peppers. After adding the bell peppers, just simmer for a minute and remove from heat. You do not want to cook for a long time as the bell peppers will become soggy and lose their crunch.
Serve hot with brown rice.
Author: Suguna Vinodh
Prep Time: 15m
Cook Time: 20m
