INGREDIENTS
3 hours soaked and filtered Aval - 3 cups
Chopped onion - 2
Chopped Tomato - 1
Green Chilly - 3 or 4 Nos.
Curry Leaf - 2 Twigs
Coriander Leaf - 1 Twig
Bengal Gram - 1 spoon
Urad Dhall - 1 spoon
Mustard - 1/2 Spoon
Turmeric Powder - Pinch
Oil and Salt - to taste
METHOD:
Keep pan, add oil. Add mustard allow it to splutter. Add Bengal gram and urad dhall, fry until it turns golden burn. Add chopped onion, tomato, green chilly, curry leaf and coriander leaf, saute it for a while. Add soaked aval, mix it with the fried items along with turmeric powder and salt. Pour a spoon of oil along the sides of pan and fry until the raw smell goes off.
Note:This can also be tried with idly.
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January 13, 2011
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January 13, 2011
Aval Upma
INGREDIENTS
3 hours soaked and filtered Aval - 3 cups
Chopped onion - 2
Chopped Tomato - 1
Green Chilly - 3 or 4 Nos.
Curry Leaf - 2 Twigs
Coriander Leaf - 1 Twig
Bengal Gram - 1 spoon
Urad Dhall - 1 spoon
Mustard - 1/2 Spoon
Turmeric Powder - Pinch
Oil and Salt - to taste
METHOD:
Keep pan, add oil. Add mustard allow it to splutter. Add Bengal gram and urad dhall, fry until it turns golden burn. Add chopped onion, tomato, green chilly, curry leaf and coriander leaf, saute it for a while. Add soaked aval, mix it with the fried items along with turmeric powder and salt. Pour a spoon of oil along the sides of pan and fry until the raw smell goes off.
Note:This can also be tried with idly.
3 hours soaked and filtered Aval - 3 cups
Chopped onion - 2
Chopped Tomato - 1
Green Chilly - 3 or 4 Nos.
Curry Leaf - 2 Twigs
Coriander Leaf - 1 Twig
Bengal Gram - 1 spoon
Urad Dhall - 1 spoon
Mustard - 1/2 Spoon
Turmeric Powder - Pinch
Oil and Salt - to taste
METHOD:
Keep pan, add oil. Add mustard allow it to splutter. Add Bengal gram and urad dhall, fry until it turns golden burn. Add chopped onion, tomato, green chilly, curry leaf and coriander leaf, saute it for a while. Add soaked aval, mix it with the fried items along with turmeric powder and salt. Pour a spoon of oil along the sides of pan and fry until the raw smell goes off.
Note:This can also be tried with idly.
2 comments:
- Kurinji said...
-
Nice dish and thankyou to link with my event dear and happy to follow you...
- 2:06 AM, January 24, 2011
- Sangeetha Nambi said...
-
@ Kurinji: Thx for ur comment Kurinji. But am unlucky to join formally in ur event :( Keep Visiting !!!
- 3:23 AM, January 24, 2011
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Blog Archive
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2011
(121)
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January
(31)
- Aviyal
- Vada Curry
- Field or Mochai bean Kuzhambu
- Yellow Pumpkin Poriyal
- Besan Flour/Kadalai Maavu Sambar
- Brinjal Drumstick Fry
- Toor Dhall Rice
- Egg Poriyal
- Brinjal Dry Fish Gravy
- Simple Sambar I
- Lady's finger Puli Kuzhambu
- Oil Brinjal kuzhambu
- Brinjal Potato Puli kuzhambu
- Sirukeerai Kootu
- Gobi 65
- Rava/Sooji/Semolina Kichadi
- Elephant Yam/Karunai Kizhangu Fry
- Groundnut/Peanut Chutney
- Hotel Sambar
- Aval Upma
- White Vegetable Kurma
- Channa Masala
- Potato Podimass
- Onion Chutney
- Moong Dhall Sambar
- Traditional Tomato Chutney
- Bisibella Bath / Sambar Rice
- Onion Pakoda
- Vathakuzhambu
- Mor / Butter Milk / Curd Kozhumbu
- Pudhina or Mint Chutney
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▼
January
(31)
2 comments:
Nice dish and thankyou to link with my event dear and happy to follow you...
@ Kurinji: Thx for ur comment Kurinji. But am unlucky to join formally in ur event :( Keep Visiting !!!
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