• Breakfast Recipes >Vegetable ragi poha upma | Kezhvaragu aval upma with carrot & capsicum

Vegetable ragi poha upma | Kezhvaragu aval upma with carrot & capsicum


Vegetable ragi poha upma


Cuisine Style: TamilNadu, Karnataka South India | Preparation & Cooking Time: 15 minutes | To Serve: 4 | Type: Breakfast, dinner, | Take with: Chutney, sambar

Ingredients

  • Ragi aval [Ragi poha, kezhvaragu avul, finger millet pohe] – 1 cup
  • Onion – 1 [sliced]
  • Carrot – 1 [finely chopped]
  • Capsicum – 2 [chopped]
  • Green chilli – 1 [sliced or chopped]
  • Ginger – 1 ½ tbsp [finely chopped]
  • Curry leaves – 1 spring
  • 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 Method

  • Wash ragi aval then drain water [don't soak] & steam in an 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.
  • Then add onion sauté well.
  • Add ginger, carrot, capsicum, green chilli & curry leaves sauté.
  • Add steamed ragi aval and salt mix well on medium to low flame.
  • Sprinkle coriander leaves mix well & cut off heat.
  • Serve hot with pickle, coconut chutney.

Veg kezhvaragu aval upmaVeg kezhvaragu aval upma


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