Monday, April 8, 2013

Vegetable Poha / Vegetable Aval Upma

Yet another recipe for the "Beginners"


Thick Poha / Aval - 2 cups

Pressure Cooker
  • Carrot and Beans - 1/2 cup (sliced)
  • Potato - 1 (diced)
  • Fresh or Frozen Peas - 1/4 cup
Tadka and Saute
  • Oil - 2 teaspoons
  • Mustard and cumin seeds - 1/2 teaspoon each
  • Green chillies - 2 or 3 (slit)
  • Onion - 1 finely chopped
  • Curry leaves - little
  • groundnuts - 2 tablespoons (optional)
Salt - 1 1/2 teaspoons or as needed

  • Lemon - 1 (optional)
  • Coriander leaves - little (finely chopped)
  • Wash poha very well and drain it under a colander  /filter
  • Take carrot, beans and diced potatoes together in a vessel.and fill it up with water till it get immersed
  • Take peas in another vessel and again fill it up water as above
  • Pressure cook them for 1 whistle
  • Heat oil in a kadai and throw in mustard seeds.Once it splutters put jeera and let it crackle
  • Saute curry leaves and fry groundnuts at this stage
  • Add green chillies and onions.Saute till the onions become golden brown
  • Drain water from the half cooked vegetables and add it to the above tadka
  • Put 1/2 teaspoon of salt and turmeric and cook for few minutes till the vegetables becomes soft
  • Now add the drained poha and the remaining salt.Mix well. Poha will get cooked very fast (matter of 2 minutes)

  • Switch off the stove and garnish with corriander leaves
  • Squeeze lemon and mix well
Hot Poha Upma is ready.Serve it curd and pickle