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Main Course

Aval Uppuma

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

2 cup Rice flakes Aval
3 tsp Coconut — grated
2 nos Green chillies slit into halves
1" piece Ginger — chopped
1/2 tsp Garlic — chopped
1 sprig Curry leaves
1/2 tsp Chilly powder
1/4 tsp Turmeric powder
Salt, to taste
1/4 cup Water
1/ 2 tsp Mustard seeds
Black gram (Uzhunnuparippu)
Or
1/2 tsp Bengal gram (Kadalaparippu)
1 cup Potato, Peas, Carrots, Beans boiled
1 nos Onion — chopped
Oil, to taste

Preparation

Step 1
Sprinkle the rice flakes with water to make it soft and set aside.
Step 2
Warm the oil in a kadai or a pan.
Step 3
Let the mustard seeds crackle.
Step 4
Add black gram and allow it to turn brown.
Step 5
Add chillies, garlic, ginger, onions and curry leaves.
Step 6
Sauté, till onions turn light brown.
Step 7
Add the boiled veg, chilly powder, turmeric powder and salt.
Step 8
Cook for about 2 minutes.
Step 9
Add water.
Step 10
Add the rice flakes and Stir everything together thoroughly.
Step 11
The water will get absorbed.
Step 12
Garnish with grated coconut.
Step 13
Serve while still hot with tomato sauce or chutney.
Step 14
Can add a pinch of coriander powder and garam masala for taste.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Aval Uppuma

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

2 cup Rice flakes Aval
3 tsp Coconut — grated
2 nos Green chillies slit into halves
1" piece Ginger — chopped
1/2 tsp Garlic — chopped
1 sprig Curry leaves
1/2 tsp Chilly powder
1/4 tsp Turmeric powder
Salt, to taste
1/4 cup Water
1/ 2 tsp Mustard seeds
Black gram (Uzhunnuparippu)
Or
1/2 tsp Bengal gram (Kadalaparippu)
1 cup Potato, Peas, Carrots, Beans boiled
1 nos Onion — chopped
Oil, to taste

Preparation

Step 1
Sprinkle the rice flakes with water to make it soft and set aside.
Step 2
Warm the oil in a kadai or a pan.
Step 3
Let the mustard seeds crackle.
Step 4
Add black gram and allow it to turn brown.
Step 5
Add chillies, garlic, ginger, onions and curry leaves.
Step 6
Sauté, till onions turn light brown.
Step 7
Add the boiled veg, chilly powder, turmeric powder and salt.
Step 8
Cook for about 2 minutes.
Step 9
Add water.
Step 10
Add the rice flakes and Stir everything together thoroughly.
Step 11
The water will get absorbed.
Step 12
Garnish with grated coconut.
Step 13
Serve while still hot with tomato sauce or chutney.
Step 14
Can add a pinch of coriander powder and garam masala for taste.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.