Spring has sprung in our parts , a glorious warm weather is what we have been having for the past few days.
When the weather starts getting warm, a need for light breakfast arises. Gone are the winter days of dark and gloom, when all you wanted was to fill yourself with some comfort food which was heavy and filling and not necessarily healthy, leading to more sluggishness in both mind and body. Come warm weather all that changes, something light and easy is all you crave for, to catch up with all the activity around you.This recipe made with Aval/Flattened Rice /Poha is typical of the South Indian state of Tamil Nadu where I grew up and is healthy, light and easy to cook and digest, a favorite breakfast item in most households in the warmer months. Kothumali /Cilantro/Coriander has a lot of health and medicinal benefits, and often called the wonder herb is an essential in most of South Indian cooking. My spice box is filled with nostalgia for me, irrespective of the season I use it in, yet this recipe churns memories of laughter and fun filled road trips of childhood.So here I am oceans apart, recreating childhood memories through food for my child, in a land I have begun to call home now. Enjoy the simple joys that life brings packed in cultural wraps around food and its people !
- 2 cups Aval /Poha (Flattened rice)
- 1- Big Onion (sliced fine)
- 1/4 teaspoon Turmeric powder
- Salt to taste
To be Ground to Paste
- 1/4 cup Fresh coconut
- 1/4 cup Coriander (Cilantro) Leaves , roughly chopped
- 7-8 Green Chillies
- 1 tablespoon Jaggery
- Juice from one lemon
- Coconut Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Urad Dal
- A sprig of Curry leaves
1. Prepare the ‘paste to be ground’ in a blender and set aside.
2. In a wok warm some oil for seasoning add in the seasoning ingredients one by one in that order till they splutter. To this add the ground coarse paste and stir a little before adding in the moist Poha/Aval/Flattened Rice.
3. For moist Poha- Gently wash the Aval/Poha/Flattened Rice under cold running water swiftly, in a strainer not allowing it to clump together, which is not how we want it for the recipe. The Poha should be slightly moist & still retain it’s shape for cooking. It is good to use thick Poha instead of the thin one, which clumps easily. Set aside.
4. Stir the Aval/Poha in till it blends with the coarse paste & seasoning ingredients. Remove from heat & serve hot. Makes a good light breakfast in Spring time or during summer months or an evening snack with a hot cup of coffee !
For more of my Poha recipes ,please check out the links below :