Breakfast Series: Red Poha Vegetable Upma Recipe ( Vegetable Aval Upma Recipe )

Fiber Rich and Nutritious red beaten rice is good for everyone, it's easy to digest and not heavy. Add any vegetable as per your choice, I've chosen and had only carrot and peas during this lockdown.

Carrot and peas is a classic combo and adds colorful texture to the dish. This recipe is vegan, perfect to serve during breakfast or for tea time tiffin.

Red Poha Vegetable Upma Recipe on Vidyascooking Channel

Ingredients:
250 Grams Red Beaten Rice
1 Cup Finely Chopped Onion
1/4 Cup Carrot Finely Chopped
1/4 Cup Frozen Peas
4 Tbsp Freshly Grated Coconut
2 Tbsp Finely Chopped Coriander
2 Sprigs Curry Leaves
1/4 Tsp Each (Asafoetida, Mustard Seeds, Cumin Seeds, Black Gram Dhal)
Salt as per taste
3 Tbsp Oil (Groundnut Oil Preferable)
Roasted and crushed peanuts optional for garnish
1 Tsp Lime Juice for garnish

Method:
Wash the beaten rice twice, drain excess water and reserve. The beaten rice will eventually puff up perfectly just before adding to the masala.

Heat a wok with 3 tbsp oil. If your using ground nut or sesame oil allow to smoke a bit.

Add mustard seeds, cumin seeds, and blackgram dhal allow the mustard to sputter and stop sputtering.

Break the dried red chillies into half and add to the mustard along with onion, curry leaves and green chilies fry all the ingredients for 30 seconds.

Add chopped carrots, 2 tbsp coriander, peas and 2 tbsp coconut...add 1/4 cup water and salt stir well cover and cook until veggies are cooked well.

Once the veggies have cooked place on high flame allow the excess moisture to evaporate. Add the washed and drained poha to the veggie masala.

Incorporate the veggie masala in the poha, check and add salt if needed. Place the poha on medium flame allow to heat all the way thru.

Once the poha has cooked for 3 minutes and heated all the way, garnish with reserved grated coconut, coriander, lime juice...serve hot...Enjoy 😉