Aval Upma / Poha Upma/ Beaten(Flattened) Rice Dish

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Chindé in Bengali and parts of Bihar and Jharkhand, Chira in Assamese, Chudaa in Oriya, Chiura in Nepali, Bhojpuri and Chhattisgarhi, Poha[1] or Pauwa[2] in Hindi, Baji in Newari, Pohe in Marathi, Aval in Malayalam and Tamil,Phovu in Konkani, Avalakki in Kannada, Atukula Poni in Telugu, and Pauaa/Paunva in Gujarati.

A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli, Durum wheat semolina or pearl sago. A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts. For a variation called masala upma(known as 'Kharabath' in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies.

The Rice Upma, which is mainly popular in the southern parts of Karnataka is referred to as Akki Tari Uppittu (Rice coarse flour uppittu). Another variant of upma is prepared with grated coconuts instead of onions, especially on holy days, when onion is avoided. This type of upma is generally smeared with ghee at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or Idli instead of flour. Upma made from coarser rava known as Sajjige is a dish of Udupi cuisine. It is sometimes served along with snacks such as sauted and spiced poha or Chevdo.

Ingredients:

2 cups aval or poha (flattened rice, available in Indian grocery stores).
1 tsp black mustard seeds
2 dry red chillies
15 curry leaves
1 tsp cooking oil
1 tsp Turmeric powder
1 small onion, finely minced
2 potatoes, skins scrubbed clean.
1/4 cup peanuts
1/4 cup coconut milk (use coconut shreds if you'd rather)
Chopped green coriander, for garnish
Lemon juice
Preparation:

The above ingredients are for four servings. Before you go ahead with another step in this recipe, place the aval in a large vessel and wash under running water for a minute. Set the vessel and aval aside while you prepare the rest of the recipe.

Cut the potatoes into a small dice and then zap them in a microwave with 1 tbsp water until the potatoes are tender, about 4-5 minutes.

Heat the oil in a saucepan. Add the mustard seeds and when they sputter, add the dry red chillies and curry leaves.

Add the onions and saute, stirring, until the onions begin to soften. Add the potatoes and stir to mix.

Add the peanuts and toss together for another two minutes. Add the coconut milk, mix, then add the drained aval and salt to taste.

Toss the aval and the vegetables together well and check for salt. Turn off the heat and add coriander leaves.

To serve, place in bowls and spritz with some lemon juice (in India, the aval is served with a little wedge of lemon on the side). Eat hot.