Kothamali Aval Upma (Dhania Poha) – Tamil Nadu Style
Description:
Kothamali Aval Upma, also known as Dhania Poha, is a delightful and aromatic South Indian breakfast dish originating from Tamil Nadu. Made with flattened rice flakes (poha), this simple yet flavorful dish is enhanced with a fresh coriander paste that imparts a beautiful fragrance and taste. A unique twist comes from the addition of toasted peanuts, giving the poha a satisfying crunch. This dish, while known by different names across India—poha in the North and upma in the South—is a favorite breakfast option that’s easy to make and wonderfully nourishing. Whether enjoyed as a morning treat or a light snack, Kothamali Aval Upma promises to brighten your day with its vibrant flavors and textures.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh coconut | 1/4 cup |
| Coriander (Dhania) leaves | 1/4 cup, roughly chopped |
| Green chillies | 2, chopped |
| Jaggery | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 2 sprigs, roughly torn |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Instructions:
-
Prepare the Poha:
- Begin by thoroughly washing the flattened rice (poha) under cold running water using a strainer. Ensure the rice is well-drained, allowing it to sit for a moment while the excess water drains off. This ensures the poha is soft but not soggy.
-
Grind the Coriander Paste:
- In a mixer, combine the fresh coconut, coriander leaves, green chillies, jaggery, and lemon juice. Grind these ingredients to a coarse mixture—avoid making it too smooth. The texture should remain a bit chunky to enhance the dish’s rustic feel. Transfer this mixture to a bowl and set it aside.
-
Season the Oil:
- Heat oil in a kadai (or a large pan) over medium heat. Once hot, add mustard seeds, urad dal, and curry leaves. Allow the mustard seeds to splutter and the urad dal to turn golden and crispy—this should take about 2 minutes. This step adds a delightful crunch and flavor to the dish.
-
Cook the Poha:
- Next, add the ground coconut-coriander mixture to the pan. Stir well to combine, allowing the fragrant paste to infuse the oil and mustard seeds.
- Add the soaked and drained poha to the kadai, gently tossing it with the coconut mixture to ensure every grain is coated evenly. Stir-fry for 3 to 4 minutes, allowing the flavors to meld together. If needed, adjust the seasoning by adding salt and pepper to taste.
-
Simmer and Serve:
- Cover the pan with a lid and allow the poha to simmer for another 2 minutes. This allows the flavors to fully absorb and the poha to become tender but not too soft.
- Once done, turn off the heat and transfer the Kothamali Aval Upma to a serving bowl.
-
Serving Suggestion:
- Serve this Tamil Nadu-style Kothamali Aval Upma hot, ideally paired with a steaming cup of masala chai for the ultimate South Indian breakfast experience.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 3g |
| Sodium | 250mg |
This dish is not only comforting and filling but also packed with the goodness of coriander, coconut, and the natural sweetness of jaggery. The unique combination of ingredients brings together spicy, sweet, and savory flavors in every bite. Ideal for a wholesome start to your day, Kothamali Aval Upma is sure to become a regular favorite in your breakfast rotation!
Enjoy this South Indian delicacy and let its aromatic flavors bring a touch of Tamil Nadu into your kitchen.
