Red rice poha upma | Red matta aval upma | Beaten red rice lemon upma


Red rice poha upma


Cuisine Style: Tamil Nadu, India | Cooking Time: 10 minutes | To Serve: 3 | Type : Breakfast | Take with : Coconut Chutney, Green chutney, mango/ lemon pickle

Ingredients

  • Red rice poha [Red matta rice aval] – 1 cup
  • Peanuts – ¼ cup [roasted, peeled]
  • Onion – 1 [sliced]
  • Green chilli – 1 [sliced or chopped]
  • Carrot - 1 [finely chopped]
  • Curry leaves – 1 spring
  • Ginger – 1 ½ tbsp [finely chopped]
  • Coriander leaves – 2 tbsp [roughly chopped]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Peppercorns - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Lemon juice – 1 ½ tbsp
  • Asafetida a pinch
  • Oil – 2 tbsp
  • Salt to taste

Preparation

  • Wash red matta poha 2 times then drain water.
  • Heat pan with oil add mustard seed let it crackle.
  • Add Bengal gram, urad dal, peppercorns and peanuts.
  • Add onion sauté well then add ginger, green chilli & curry leaves.
  • Add turmeric powder, asafetida & carrot sauté gently.
  • Add red matta poha and salt then mix well.
  • Add lemon juice mix well.
  • Add chopped coriander leaves over it and mix well.
  • Cut off heat and serve hot with pickle, coconut chutney.

Red matta rice aval upmaRed matta rice aval upma


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