Thursday, 14 January 2016

Red Poha Upma - Sivappu Aval Upma - Aloo Poha

Red Poha Upma - Sivappu Aval Upma - Aloo Poha, this is a little different upma preparation. Usually, we will not add potatoes in upma. But, here we are going to add mashed potatoes with aval/poha while making the regular upma. The combination of poha and aloo will be wonderful to eat. I have used red poha / sivappu aval here, but the same dish can be prepared using white aval/poha also. This dish tastes good with any poha.

Aval / Poha - 1 Cup
Boiled Potato - 2 No.
Onion (Small Size) - 4 No.
Green Chili - 2 No.
Ginger - 1/2 inch piece
Curry Leaves - 3 Strings
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Turmeric Powder - 1/4 tsp.
Oil - 1 tbsp.
Salt to taste

1. Boil the potatoes and keep other ingredients ready. Wash the poha/aval and soak it water for 2 to 3 minutes. Drain the water and keep the soft poha aside.
2. Boil the potatoes and mash it roughly. Finely chop the onions, ginger and green chili. Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, add the urad dal and fry till it reaches light brown color.
3. Add in the chopped onions, green chilies, ginger and curry leaves. Saute till onions turns transparent. Add the mashed potatoes and mix well.
4. Add salt and turmeric powder and mix well. Cook on medium flame for 5 minutes.
5. Drain the water from poha/aval and add it to the potatoes. Mix well and cook on medium flame for 5 more minutes. Keep stirring often to avoid potato sticking to the bottom of the pan. Once done switch off the flame.

Red Poha Upma - Sivappu Aval Upma - Aloo Poha is ready to serve. Serve it as a healthy breakfast.

1. Should not soak poha for long time. If soaked for long time, it will stick to each other.
2. Soaking time depends on the type of poha used. If the poha is stiff and rough, it will need more time for soaking. If it is soft, just wash it and drain the water.
3. After soaking, when you feel the poha is becoming soft, drain the water immediately. 

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