Red Aval Uppumavu
Red Aval Uppumavu
Description
Red Aval Uppumavu is a savory dish ideal for breakfast or snack. Red aval, common in South Indian pre- and post-natal diets, contains anthocyanins that offer anti-inflammatory and cardiovascular benefits. Peanuts add protein, healthy fats, and satisfying crunch while helping stabilize blood sugar. A dash of herbs and spices brings added benefits for overall gut health and immunity.
Note: There are two kinds of flattened rice or rice flakes: thin or thick. For this recipe, use the thicker, coarse variety.
Ingredients
- 2 cups (300 g) red aval (thick flattened red rice flakes)
- 3 Tbsp (45 g) peanuts, without skin
- 1½ Tbsp (25 ml) cooking oil
- ¼ Tbsp (4 g) brown mustard seeds
- 1 dried red chile
- 10-12 curry leaves
- 1 (45 g) small onion, chopped
- 1 tsp grated ginger
- 1 green chile, finely chopped
- ¼ tsp turmeric
- 1 (40 g) small tomato, deseeded and chopped
- Salt for seasoning
- 3 Tbsp (45 g) freshly grated coconut or 1½ Tbsp desiccated coconut
- 1 Tbsp (15 g) chopped fresh cilantro leaves
Directions
-
Step 1
Put the poha in a strainer and run cold water over it, wetting it thoroughly. Cover and set aside. -
Step 2
Heat a small, heavy-bottomed pan or a skillet, and toast the peanuts on medium-low heat for 4 to 5 minutes to a nice golden color. Remove from the pan and set aside. -
Step 3
Wipe the pan clean using a kitchen towel, and add oil. Once the oil is hot, add the mustard seeds. When the seeds begin to pop and splutter, break the red chile in half and add it, along with the curry leaves. Sizzle the spices for 30 seconds until aromatic. -
Step 4
Stir in the onion and sauté on medium heat for 5 minutes, or until translucent. -
Step 5
Add the ginger and green chile and sauté for a minute, until the raw ginger smell gives way to a mellower aroma. This is your cue to add tomatoes, turmeric and the peanuts toasted earlier. Mix well, season with salt and stir-fry for 5 minutes on medium heat. -
Step 6
Add the poha and gently toss the mixture in the pan to combine. Cover and let simmer on low heat for 5 minutes. Serve warm, garnished with freshly grated coconut, chopped coriander leaves, and a wedge of lime.
Substitutions: Use rice flakes in place of red aval. If you have a peanut allergy, swap peanuts with roasted channa dal, or any nuts or seeds of preference for some crunch.
Level up: Drizzle some chile oil on top for a spicy kick.
About the author
Gita Ramesh
Gita Ramesh is India’s leading Ayurveda practitioner and managing director of Kairali Ayurvedic Group. She oversees its retreats and treatment centres. She is the author of bestselling books on Ayurveda cookery.
More by Gita Ramesh
