Ragi aval upma | Ragi [finger millet] poha upma

Cuisine Style: Tamil Nadu | Cooking Time: 10 minutes | To Serve: 3 | Type : Breakfast | Take with : Coconut Chutney, pickle

Ingredients

• Ragi aval [Ragi poha, kezhvaragu avul, finger millet pohe] – 1 cup
• Onion – 1 [sliced]
• Green chilli – 1 [sliced or chopped]
• Ginger – 1 ½ tbsp [finely chopped]
• Curry leaves – 1 spring
• Coconut – 2 tbsp [grated, optional]
• 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

• Wash ragi aval then drain water [don't soak] & steam in 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 and peanuts. Then add onion sauté well.
• Add ginger, capsicum, green chilli & curry leaves sauté. Then add grated coconut.
• Add ragi aval and salt mix well. Sprinkle chopped coriander leaves. Cut off heat and serve hot with pickle, coconut chutney.

Ragi poha upma

Kezhvaragu Avul upma

Ragi pohe upma