Milagu Aval (Pepper Poha)

Now the next recipe in Poha series is ‘Milagu Aval’. Here pepper dominates the taste though we add cumin along with pepper. If you have the pepper cumin powder handy then this is the easiest recipe in the world. Just do tadka, add the pepper cumin powder along with poha and your breakfast is ready. Same as other poha dishes, this have to be eaten hot to get the actual taste. The same method can be used to make ‘Milagu podi sadham,’ just replace rice with aval.

 Ingredients:

Aval / Poha (thick) - 2 cups
Pepper cumin powder – 1/2tbsp
   Black Pepper – ½ cup
   Cumin – ¾ cup
   Dry roast both together (for 2 to 3min) and ground them to fine powder.
Mustard seeds -1tsp
Asafoetida / hing – 1/2tsp
Urad dal – 1tsp
Curry leaves – 1tbsp
Salt to taste
Oil -1½ tbsp.

Method:

Wash and soak poha in water for 10min.

In a kadai or wok heat oil and add mustard seeds. When they start splutter add the other tempering ingredients, urad dal, hing, curry leaves, pepper cumin powder, salt and fry.
Remove the water from the Poha completely and add them to the wok.
Stir well and close the lid.
Let them cook for 2 to 3min. (sprinkle water if needed)
Remove from heat and serve hot.

Tips: The pepper cumin powder can be stored in an airtight container for 2, 3 months. Add them while making subzi or curry, it will enhance the taste. 

Add ghee while serving, they give nice flavor to the dish. Also ghee reduces the burning sensation, some may experience while taking pepper.

 

Puli Aval (Tamarind Poha Upma)

Another Poha upma in Poha recipe series, here tamarind is the main ingredient as the name goes, ‘Puli aval’ tastes tangy and spicy. I used thin aval here but thick aval is best for upma as I mentioned here. Puli aval goes well with onion raita, chips, vadam. They taste so good if eaten hot.

Ingredients:

Aval / Poha (thin) – 2cups
Tamarind / puli – medium Alma size (make thick puree out of it)
Green chilli – 1number
Red chilli – 3 numbers
Turmeric – 1/2tsp
Mustard seeds – 1tsp
Urad dal – 1tsp
Chana dal / bengal gram – 1tsp
Hing / asafoetida – 1/2tsp
Curry leaves – 1tbsp
Oil – 11/2tbsp
Salt to taste

 

Method:

Wash the poha and drain the water. Keep aside for 10min. (for thick poha soak in water for 10min)
Heat oil in a pan and splutter mustard seeds, add all other ingredients, urad dal, chana dal, curry leaves, hing, red chilli, green chilli, and turmeric powder one by one.
Fry for 2 to 3 seconds and add the tamarind puree.
Let them boil for 2min.
Now add the poha and stir well. Close with a lid for 5min (if they look dry, sprinkle some water)
Remove from the heat and serve hot.

Thayir Semiya / Vermicelli in yogurt

 

Ok its summer….here goes the recipe to cool your tummy, ‘Thayir Semiya’. You will feel the calm, chill tummy once this vermicelli pass through your throat J usually upma or payasam is made using semiya, here plain curd is used with semiya to make this recipe. This is also a Kongunadu special recipe. You will find this in many kongunadu wedding menu. Finally add toppings like grapes, grated carrots, pomegranates, roasted cashew and also dates to this semiya for more taste.

Ingredients:

Semiya (roasted) – 1cup
Green chilli – 2
Mustard seeds – ½tsp
Urad dal – 1tsp
Curry leaves – 1tbsp
Chopped coriander – 1tsp
Oil – 1tbsp
Water – 1½ cup
Beaten Curd / thayir – 2cup
Salt to taste

 

Method:

If using roasted semiya, just dry fry for 1 or 2min in a kadai. For non-roasted samiya, dry fry them till turning light brown.
Add water to it and stir well. Let them cook for 4 to 5min in low flame.
When they are fully cooked, remove from fire and keep aside. Let them cool.
Heat oil in a tempering pan, add mustard seeds, when they splutter add urad dal, curry leaves, green chilli and fry.  Transfer them to the semiya.
Add salt and beaten curd to the semiya and mix well.
Now garnish with chopped coriander and whatever topping you have and serve. (here I used green grapes)