Avalakki Upma

1. 1
   prep · ~6 min

   Rinse and soften the poha.

   1.Place the poha in a colander and rinse it quickly under running water.

   2.Drain well and let it sit for 5 minutes so it softens without turning mushy.

   3.Fluff it gently with your fingers to separate any lumps.

   TIPUse thick poha for upma. Thin poha softens too fast and can become sticky.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal, chana dal, and peanuts.

   4.Cook until the dals turn light golden and the peanuts smell nutty.

   TIPKeep the heat medium so the dals crisp evenly without burning.
3. 3
   saute · ~4 min

   Cook the aromatics.

   1.Add green chili, ginger, and curry leaves to the pan.

   2.Stir for a few seconds until fragrant.

   3.Add onion and cook until soft and translucent.
4. 4
   mix · ~2 min

   Season and add the poha.

   Add turmeric powder and salt, then mix well. Add the softened poha and toss gently so the tempering coats it evenly without breaking the flakes.

5. 5
   simmer · ~3 min

   Steam it briefly in the pan.

   Sprinkle in the water, cover, and cook on low heat until the poha is fully soft and warmed through.

6. 6
   garnish

   Finish with lemon juice and coriander.

   Turn off the heat, drizzle in the lemon juice, and add coriander leaves. Toss gently and let it sit for 1 minute before serving.

7. 7
   serve

   Serve the avalakki upma warm.

Cuisines we love