Red rice poha upma | Red matta aval upma-How to make-Video

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.
  

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Red matta rice aval upma