Avalakki Upma with Boiled Egg

Instructions

1. 1

   Prepare the Poha: Place the thick poha in a large colander. Rinse it under cool running water for about 30-45 seconds, moving your fingers through it gently. Ensure all flakes are wet. Drain all the water completely. Let it rest in the colander for 10 minutes. The poha will absorb the residual moisture and become soft and fluffy. Do not soak it in water, as this will make it mushy.

2. 2

   Prepare the Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the chana dal, urad dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn light golden and the peanuts are crisp.

3. 3

   Sauté Aromatics: Add the slit green chillies and curry leaves to the pan. Sauté for 30 seconds until the curry leaves are crisp and fragrant. Add the finely chopped onions and a pinch of salt (this helps them cook faster). Sauté for 3-4 minutes until the onions become soft and translucent.

4. 4

   Combine and Cook: Reduce the heat to low. Add the turmeric powder, remaining salt, and sugar to the pan. Mix well with the onions. Now, gently fluff the rested poha with a fork to separate the flakes. Add the fluffed poha to the pan. Mix gently but thoroughly, ensuring the poha is evenly coated with the spices and turns a uniform yellow color. Avoid mashing the poha.

5. 5

   Steam for Flavor Infusion: Cover the pan with a lid and let the upma cook on the lowest heat for 2-3 minutes. This step is crucial as it allows the poha to steam and absorb all the flavors of the tempering and spices.

6. 6

   Garnish and Serve: Turn off the heat. Uncover the pan, add the freshly squeezed lemon juice, chopped coriander leaves, and optional grated coconut. Give it a final gentle mix. Serve the Avalakki Upma immediately while it's hot and fluffy.