Tamil Nadu Style Kothamali Aval Upma Recipe – Coriander Poha Recipe
Discover the delightful flavors of Tamil Nadu with this refreshing Kothamali Aval Upma, also known as Coriander Poha, a nutritious and vibrant dish perfect for breakfast or as a light snack. This traditional South Indian recipe highlights the subtle sweetness of jaggery, the freshness of coriander, and the comforting texture of poha (flattened rice), making it a beloved addition to any meal. The dish is quick to prepare, taking only 25 minutes from start to finish, and is ideal for vegetarians seeking a wholesome option. Let’s embark on this culinary journey that embraces the essence of Tamil Nadu cuisine!
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt and Pepper | To taste |
| Fresh coconut | 1/4 cup |
| Coriander (Dhania) leaves | 1/4 cup, roughly chopped |
| Green chillies | 2 |
| Jaggery | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Sunflower oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| White urad dal (Split) | 1 teaspoon |
| Curry leaves | 2 sprigs, roughly torn |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 4g |
| Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Fat | 5g |
| Saturated Fat | 1g |
Instructions
-
Prepare the Poha: Begin your culinary adventure by washing the flattened rice (poha) in cold running water using a fine strainer. Rinse it gently to avoid breaking the flakes, and once thoroughly rinsed, set it aside to allow excess water to drain.
-
-
Make the Coconut-Coriander Mixture: In a mixer or food processor, combine the freshly grated coconut, roughly chopped coriander leaves, green chillies, jaggery, and lemon juice. Grind the mixture to a coarse consistency; ensure it remains slightly textured rather than smooth. Once blended, transfer it to a bowl and set aside for later use.
-
Prepare the Tempering: Heat a flat skillet or pan over medium flame and add the sunflower oil. Allow the oil to warm before adding the mustard seeds. As they start to splutter, add the split urad dal and torn curry leaves. Sauté briefly until the urad dal turns golden brown, releasing its nutty aroma.
-
Combine Ingredients: Carefully add the ground coconut-coriander mixture to the skillet, stirring it into the tempering to infuse the flavors. Next, gently fold in the soaked and drained poha, ensuring each flake is coated with the aromatic mixture. Season with salt and pepper to taste, adjusting according to your preference.
-
Serve: Once everything is well combined, turn off the heat and let the dish sit for a minute, allowing the flavors to meld beautifully. Serve the Tamil Nadu Style Kothamali Aval Upma hot, garnished with additional coriander if desired, and pair it with a cup of steaming Masala chai for an authentic experience.
Enjoy Your Meal!
This delightful Kothamali Aval Upma is not only simple to prepare but also embodies the essence of South Indian breakfast cuisine. The unique blend of textures and flavors makes it a favorite among family and friends. Enjoy this dish as part of a nutritious breakfast, or relish it as a light meal at any time of the day!
