Aval Upma is something that is a light evening tiffin in many south Indian homes. Like every Indian recipe out here, this humble dish also has different variations. In this post, I am sharing how to make Avalakki (Aval) with coriander, coconut & zucchini.
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Avalakki
in Kannada or Aval in Tamil, no matter how you refer to these rice flakes, they have a special place in many South Indian homes. Served typically as breakfast or a light evening snack, it is filling, easy to put together and serves a crowd easily.
During festival times or when I am hosting a get together where I need to serve food without onion and garlic, this recipe remains my go-to.
You can easily double or triple it and it requires almost no chopping. Win!
Ingredients
My recipe has a fresh coconut and coriander paste, cashews and zucchini along with regular white Poha. To put it in a nutshell, we need
- Medium thick Poha or rice flakes
- Cashews
- Peanut oil
- Mustard and Urad Dal
- fresh coconut, coriander leaves, ginger etc for the spice paste
- lemon juice for that zesty kick
- some mixture to top it all off before you serve (if you like it)
Variations
Red Poha
To give your Avalakki an instant fiber boost, switch from regular white rice flakes to red rice flakes or any variety of heirloom rice flakes.
- My version is without onions and garlic. But you can add lots of onions to make this a crossover between Kanda Poha and regular Aval Upma.
- Using other nuts and seeds like almonds, sunflower seeds and peanuts is a great way to add more good fats to this recipe.
- Other vegetables that taste delicious in this include potatoes, bell peppers, carrots, beans and green peas. You could also do a mixed vegetable version for a more colorful visual appeal.
- A typical way of enjoying Poha in the northern regions of India is topping it with nylon Sev. In our house, we like adding Khatta Meeta mixture as a topping. This is optional but recommended.
More Poha Recipes
If you are looking for more ways to use up rice flakes or simply love Poha, here are some more recipe ideas.
Recipe Notes
Dry Poha or Aval Upma
is the biggest challenge many people face. Of course, eating it when it becomes dry is not such a great experience. Here are some tips to ensure that your Poha stays moist and fluffy throughout the time until ready to eat.
- If you are using thick rice flakes, you have to soak them in water for at least 20 mins. This makes it well hydrated and prevents it from drying later.
- For medium flakes, I recommend adding at least 1/2 cup water while you cook it over heat. This balances any moisture that evaporates and helps retain the fluffy texture.
- Thin flakes are not a great choice for making Upma. Ideally, they are used in Chiwda recipes. But if that is all you have, then just place it in a colander, rinse it until water runs clear and cook covered over heat. This traps in the steam and moisture.
To retain the vibrant green color in this dish, do not skip the lemon juice. This helps maintain the gorgeous green color even after it cools down.
Shelf life, making ahead and storage
- Personally, since this recipe comes together in a jiffy, I really don’t bother freezing it.
- If you live in a cold weather country like Germany and are making this during any time other than summer, you can easily prepare it at least 4 to 6 hours before the event.
- Since it is heavy in coconut, I do not recommend storing it for more than 1 day in the fridge.
- Steam any leftovers in a steamer or in the Instant Pot and serve hot.
Serving Suggestions
Ever since we moved to Germany, I do pack this as lunch along with some salad and a smoothie. You can also enjoy this just like us or with some Masala Chai.
For a step by step video recipe, please click the JUMP TO VIDEO button at the very top.
Directions
- Place the rice flakes in a colander and wash it well until water runs clear. Let the water drain. While this happens, make the spice paste.
- To a blender, add cilantro, green chilis, ginger, cumin seeds, lemon juice, coconut, sugar, salt and turmeric. Blend to a slightly coarse paste. Set aside.
- Heat a heavy bottomed 5 quart skillet or frying pan with peanut oil.
- When the oil is hot, add cashews and once they begin to brown, tip in the Urad Dal.
- When the Dal begins to brown, add the mustard seeds, reduce the heat to medium and allow them to splutter.
- Now, add the zucchini and saute on medium heat until it softens. This takes about 2 to 3 mins.
- As soon as the zucchini softens, add the ground spice paste, stir well to combine and cook on low heat for 1 minute.
- Next, add the hydrated Poha to the pan. Stir a few times until the mixture coats the soaked Poha evenly.
- To keep the Poha from drying up further, add 1/2 cup water to your blender, rinse well and add this to the Poha at this stage.
- Add the remaining lemon juice and continue to mix well to ensure that everything is well incorporated.
- Switch off the heat and cover the pan.
- Take the pan off the cooking range and let it sit covered for at least 30 mins before serving.
- This step helps the Poha to become fluffy and stay moist
Aval Upma with coriander and coconut
Ingredients
For the spice paste
- 3 green chilis
- 1/4 inch knob of ginger
- 1 tsp cumin seeds
- 1 cup cilantro finely choppped
- 1 cup fresh coconut sliced
- 1.5 tsp salt or to taste
- 1 tsp sugar
- 1 tsp ground turmeric
- 1 tbsp lemon juice
Other Ingredients
- 2.5 cups rice flakes medium thick variety
- 1 tbsp peanut oil
- 12 to 14 cashew halves
- 1 tsp mustard seeds
- 1.25 tsp urad dal
- 1 cup zucchini finely chopped
- 1 tbsp lemon juice
- 1/2 cup water
Instructions
- Place the rice flakes in a colander and wash it well until water runs clear. Let the water drain.
- While this happens, make the spice paste.
- To a blender, add cilantro, green chilis, ginger, cumin seeds, lemon juice, coconut, sugar, salt and turmeric.
- Blend to a slightly coarse paste. Set aside.
- Heat a heavy bottomed 5 quart skillet or frying pan with peanut oil.
- When the oil is hot, add cashews and once they begin to brown, tip in the Urad Dal.
- When the Dal begins to brown, add the mustard seeds, reduce the heat to medium and allow them to splutter.
- Now, add the zucchini and saute on medium heat until it softens. This takes about 2 to 3 mins.
- As soon as the zucchini softens, add the ground spice paste, stir well to combine and cook on low heat for 1 minute.
- Next, add the hydrated Poha to the pan. Stir a few times until the mixture coats the soaked Poha evenly.
- To keep the Poha from drying up further, add 1/2 cup water to your blender, rinse well and add this to the Poha at this stage.
- Add the remaining lemon juice and continue to mix well to ensure that everything is well incorporated.
- Switch off the heat and cover the pan.
- Take the pan off the cooking range and let it sit covered for at least 30 mins before serving.
- This step helps the Poha to become fluffy and stay moist
Video
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
if not for the dosa batter and the upma varieties our morning would indeed be a torrid affair; good one anu !
Loved reading the post – funny, poha looks awesome !!
WOW, coriander being my favorite green, I'm sure this must have tasted splendid. imagine the aroma. Yummmm…