Ragi aval upma | Ragi [finger millet] poha upma


Ragi aval upma | Ragi[finger millet] poha upma


Cuisine Style: Tamil Nadu | Cooking Time: 10 minutes | To Serve: 3 | Type : Breakfast | Take with : Coconut Chutney, pickle

Ingredients

  • Ragi aval [Ragi poha, kezhvaragu avul, finger millet pohe] – 1 cup
  • Onion – 1 [sliced]
  • Green chilli – 1 [sliced or chopped]
  • Ginger – 1 ½ tbsp [finely chopped]
  • Curry leaves – 1 spring
  • Coconut – 2 tbsp [grated, optional]
  • Coriander leaves – 2 tbsp [roughly chopped]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Oil – 2 tbsp
  • Salt to taste

Preparation

  • Wash ragi aval then drain water [don't soak] & steam in idli cooker for 3 min. Then let it cool [2 min].
  • Heat oil in a pan add mustard seeds & let its splutter, Bengal gram, urad dal and peanuts. Then add onion sauté well.
  • Add ginger, capsicum, green chilli & curry leaves sauté. Then add grated coconut.
  • Add ragi aval and salt mix well. Sprinkle chopped coriander leaves. Cut off heat and serve hot with pickle, coconut chutney.

Ragi poha upma

Ragi poha upma

Kezhvaragu Avul upma

Kezhvaragu Avul upma

Ragi pohe upma

Ragi pohe upma


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