How about giving “poha” the popular North Indian breakfast a South Indian make over?? I learned to make this upma with flattened rice flakes/ aval from my husband. They have lived in several states in North India and hence he is very fond of a lot of Northern India preparations. My MIL taught him to make this upma, when he was first travelling to USA. It is more or less made like the North Indian poha except the fact that grated coconut and curry leaves are added to give that typical Kerala taste...
Thin aval/ poha flakes 2 cups, heaped
Red onions 1 medium, finely chopped
Green chilly 1 no, finely chopped
Ginger 1 tsp, finely chopped
Grated coconut 3-4 TBSP
Fennel seeds ½ tsp
Peanuts 2 TBSP (Can be replaced with cashew nuts to your liking)
Curry leaves a few
Mustard seeds ½ tsp
Dry red chilly 2 nos
Salt as needed
Oil 1 tsp
Heat oil in a pan and splutter mustards seeds and dry red chilly. Add the ginger, green chilly, curry leaves, fennel seeds and peanuts. Sauté this until peanuts starts to brown. Add the chopped onions and sauté until translucent. Add salt, turmeric powder and coconut. Now wash the poha/ aval in water (I generally use a strainer and hold the poha under running water for 30-60 seconds. Drain and immediately add to the pan. Mix well and cook for another 2-3 minutes. Switch off flame and serve hot.
Notes: You can use thick aval/poha to make this recipe. I have used thin variety as we like it this way