Recipe Name: Lemon Avol Upma,Tamarind Avol upma andCurd Avol
Recipe by: Sowmiya
Ingredients:
Lemon Avol upma: oil 2tsp,mustard 1/2tsp,channa dhall 1/2tsp,urad dhall 1/2tsp,groun nut 2tsp,Hing,green chilly 4,one big onion finely chopped,turmeric powder,salt as per taste,curry leaves,coriander leaves,lemon juice.soaked Tiffen Avol. Tamarind upma : Tamarind small lemon size,oil 2tsp,mustard 1/2tsp,channa dhall 1/2tsp , urad dhall 1/2tsp , ground nut 2tsp, red chilly 4,little jaggery,salt,curry leaves,coriander leaves. Curd Avol : curd,oil,mustard 1/2tsp,channa dhall 1/2tsp, urad dhall1/2tsp ,Hing,curry leaves,green chilly,salt as per taste,coriander leaves.
Procedure:
LEMON AVOL UPMA : Soak Tiffen Avol one day before night water level should be one inch upper level of avol. In Next day morning Take a kadai add oil after oil heats add mustard seeds after splutters make flame slow and add channa dhall,urad dhall,ground nut all 3 together and fry till it turns light golden colour and add hing then add green chilly and add onions fry till onion cooks then add turmeric powder fry it & add soaked avol (before adding avol just give a mix of soaked avol with hands to loosen it )and make a gentle mix all together add salt,lemon juice atlast add coriander leaves. lemon avol is ready to serve.
CURD RECIPE : Soak Tiffen Avol one day before night with light sour curd it should be one inch upper level of avol. In next day morning Take a kadai add oil after oil heats add mustard seeds after splutters make flame slow and add channa dhall,urad dhall fry till it turns light golden colour and add hing,curry leaves then add green chilly fry it add this seasoning in soaked curd avol (before adding seasoning just give a mix of soaked avol with hands to loosen it )and make a gentle mix all together add curd, salt, and coriander leaves.Curd Avol Ready to serve.
TAMARIND AVOL : Soak one day before night Tamarind in water for half an hour and squeeze it keep tamarind water separately soak Avol with tamarind water with little jaggery mix it and add soak. it should be one inch upper level of avol.Next day Morning Take a kadai add oil after oil heats add mustard seeds after splutters make flame slow and add channa dhall,urad dhall,ground nut fry all till it turns light golden colour and add hing,curry leaves then add red chilly fry it now add soaked avol (before adding seasoning just give a mix of soaked avol with hands to loosen it ) add salt, and make a gentle mix all together .Tamarind Avol is Ready to serve.
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