Aval , it is the malayalam word for Beaten Rice or Rice Flakes. We commonly use Red/Brown Aval in Kerala. Aval Unda, Aval Dosa, Aval Velayichathu (Sweetened Rice Flakes)and Aval Nanachathu are the common dish we make using rice flakes. In north India, they usually use a different variety of this, called "Poha".
I don't know whether this Aval Upma is commonly made, but this is a usual breakfast dish in my house, and is served with shallow fried ripe plantain in ghee.This is my son Sampath's favourite...
So here's is the recipe for Aval Upma....
- Aval (Bwown Rice Flakes)- 2 cup
- Onion sliced - 1 Big
- Grated coconut - 3/4 cup
- Green Chilly - 5-6
- Ginger - 1" piece
- Curry Leaves - 2 Sprigs
- Oil - 2 Tbsp
- Ghee - 1/2 Tsp
- Mustard Seeds - 1/2 Tsp
- Dry Red Chilly - 2
- Curry Leaves - 1 Sprig
- Water - 1 cup
- Dust aval if any powdered remains are there.
- In a bowl , mix Aval,grated coconut, onion, green chilly, ginger chopped, curry leaves and salt . Mix nicely with your hand by adding water and keep aside for 10 minutes.
- In a kadai, heat oil & ghee, splutter mustard seeds,add curry leaves and dry red chilly.
- Add the mixed aval to it.Mix well. Close the lid and cook for 10 minutes on low flame.
- Keep stirring in between, so that it cooks evenly.
- Serve hot with shallow fried ripe plantain.
- Do not add too much of water, as aval will become mushy. Then it won't be Aval Upma.