8 cashews, split

1 Tbs butter

2 cups aval, beaten rice

4 Tbs oil

1 tsp mustard seeds

4 tsp urad dal

1 onion, minced

2 green chilies, minced

1/2-inch piece ginger, minced

1/2 tsp turmeric

3/4 tsp sambar powder

8 curry leaves

1 tsp salt

1/4 cup cilantro

1 tsp lemon juice


1. Fry the cashews in butter until they begin to brown. Drain on a paper towel and set aside.

2. Soak the aval in water and drain immediately using a colander.

3. In a nonstick skillet, heat 2 tablespoons of oil. Add the mustard seeds. When they start to pop, add the urad dal, onion, green chilies and ginger. When the onion browns, add the turmeric, sambar powder, curry leaves and butter. Stir well.

4. Add half of the drained aval and salt; mix well to get the aval coated in the spices. After a minute add the remaining aval and cashews; mix well. Sprinkle a tablespoon of water if the aval is too dry. Add the cilantro and lemon juice. Adjust the salt as needed.

Aval Uppuma [Indian rice Recipe]

Uppuma is a traditional recipe that is served across South India (Kerala and Tamil Nadu) for breakfast or as a light snack late in the afternoon which is part of the group called Tiffins. I have loved the traditional Uppuma recipe for years and typically have the cream of wheat version for Sunday brunch. This version is made with aval, or beaten rice, which is just as wonderful. This recipe for Aval Uppuma is just as easy to make as the original.