Aval Upma

Aval Upma is a simple South Indian breakfast dish made with flattened rice, tempering spices and curry leaves. Known by various names such as Poha Upma or atukula upma, it is a one pan dish that can be made under 25 minutes. It does not need any sides but a bowl of yogurt, podi or chutney makes for a good accompaniment.

About Aval Upma

Aval is the Tamil word for flattened rice and Upma is a south Indian dish of semolina, curry leaves and spices. In this recipe, semolina is replaced with flattened rice, hence the name Aval Upma. It is made much similar to the dish Poha but this one tastes different.

Flattened rice is a minimally processed product that comes from the whole grain paddy. The whole grain paddy is soaked, roasted and flattened to aval. So it is fiber rich and much more nutrient rich than the plain old white rice.

You find white and brown fiber-rich types in the market. While you can use any, I have used white aval here. There are thick, medium and thin kinds and you will use only the medium variety here.

The use of chana dal, urad dal, curry leaves and ginger impart South Indian flavors to this aval upma. If you have fresh or frozen raw coconut, you may use it to garnish. I also prefer to use tomatoes in this recipe to add tang, flavor and some moisture. But you are free to omit that if you do not want.

If you like to use mixed vegetables, you may use very finely chopped carrots, young tender green beans, peas and boiled potatoes. You need to keep them very small, saute and cook down with a splash of water until tender, before adding the softened aval.

How to Make Aval Upma (Stepwise photos)

1. Add 2 cups poha to a bowl and rinse them well twice. Drain the water completely, cover and set aside to soften for 10 mins. Meanwhile prepare the following:

  • 1 medium onion (slice or chop)
  • 1 medium tomato (deseed and chop or omit and use lemon juice while serving)
  • 2 green chilies (chop or slit)
  • 1 teaspoon ginger grated or minced (optional)
  • 2 tablespoons coriander leaves

After 10 mins, check the aval if they are soft. Press down a few flakes with your fingers. They should get mashed easily. Else sprinkle some water, mix and rest until the tempering is ready.

2. Pour 2 tablespoon oil to a hot pan. Add 3 tablespoons peanuts or 12 to 14 cashews and fry them until golden. Remove to a plate and reserve to garnish later. I did not reserve them in the pictures but I recommend doing that. Add

  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds. When they splutter, add 1 pinch of hing.

3. Add green chilis, ginger, onions and curry leaves.

4. When the onions turn transparent, add chopped tomatoes, half teaspoon salt and ¼ teaspoon turmeric. You can also skip tomatoes and use lemon juice towards the end of making it. Fry until the tomatoes turn soft and mushy. If the pan is too dry, add a splash of water and cook down.

5. Add soaked poha and mix well. If your poha is too dry, sprinkle little water and mix well (do not pour). If using frozen cold coconut add 2 tablespoons at this stage.

6. Cover with a lid and steam cook on the lowest heat till aval upma turns hot. Turn off the stove. Taste test and add more salt if needed. Add lemon juice and garnish with 2 tablespoons fresh coconut (optional), fried peanuts and chopped coriander leaves.

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