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

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 upma