- Aval – 1 cup (You can make with white or red aval)
- Ginger – a tiny piece
- Green Chili – 1
- Grated Coconut – 1 tbsp
- Coriander leaves – 1 tbsp (finely chopped)
- Lemon Juice – few drops (about 1/2 tsp)
- Salt – to taste
- Turmeric powder – a pinch
- Oil – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Urad dal – 2 tbsp
- Asafoetida – a pinch
- Curry Leaves – 5-6
- Dry Red Chili – 1
- Groundnut – as needed
- Take the aval in a basin and wash it under running water.
- Let it soak in that moisture for about 5-10 minutes.
- Heat oil in a pan and add the mustard seeds and peanuts, groundnut add the asafoetida, dry red chili and curry leaves.
- Add ginger, green chili and turmeric powder. Saute for a minute.
- Add the soaked aval and mix. Sprinkle few drops of water if needed. Cover with a lid, reduce the flame and cook for 5-7 minutes.
- Add the lemon juice, grated coconut and coriander leaves. Mix well and switch off.
- Now Aval Upma is ready to serve.
You can add vegetables like grated coconut, green peas, potatoes immediately after tempering, cook it and then add the soaked aval.
General guidelines for healthier food – Both body and mind:
- One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
- Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
- Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
- Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
- Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
- Please ensure that food which are not prasadams are not consumed.