Sunday, February 7, 2010
Puli Aval Upma
Poha (aval) - 4 cups
Tamarind water - 1 cup (can be increased or decreased based on the prefered taste)
red chilly - 4
mustard, urad dhal, channa dhal, oil and salt - as required
Clean poha with water 2 or 3 times. Now sprinkle the tamarind water to the poha nicely. Add salt and turmeric powder. Mix them nicely and keep it aside for 10 mins. Now heat a kadai in the stove and add oil to it. Add mustard seeds, urad dhal, channa dhai, red chilly hing and curry leaves and fry them nicely. Once the dhal changes to golden brown, add the mixed poha to the kadai and mix all of them. Add little bit of salt if the salt added initially is not enough. Keep the flame in sim and keep mixing the upma for 5 mins.
Upma is ready to be served now.
Note: Dry methi can be fried in a plain kadai and can be grind in a mixie to a fine powder. This powder can also be added in little quantity to the upma.