⅓cupcoconutgrated. If using frozen, thaw it to room temperature.
Wash the flattened rice thoroughly and drain the water. Now sprinkle ½ cup of water and let it sit for 8 to 10 minutes. A minimum of 5 minutes is sufficient.
After around 5 minutes, you can start the tempering/seasoning process.
Heat a pan or kadai and add the coconut oil.
When the oil is hot, add the mustard seeds, urad dal, and chopped green chili. Let the mustard seeds splutter and then add the curry leaves—Fry for 30 seconds.
Reduce the heat to medium-low. Now add the flattened rice. (flattened rice would have absorbed all the water that you sprinkled by now) Add the salt and gently mix—yet another critical thing in getting non-mushy and grainy aval poha. Do not mix so hard.
Immediately add the coconut and gently mix. And turn off the heat.
That's it. Aval upma is ready. Serve warm with sugar or pickle.
Adjust the green chilies and salt according to your taste preference.
You can use white poha as well, but make sure to use the thick variety.
I did not include any nuts. You can roast some peanuts or walnut or blanched almonds as well. Roast it first until it turns crunchy then start the tempering process.
Coconut oil adds a nice flavor to this recipe, so I highly recommend it.