Have you planned your breakfast tomorrow?
Tomato poha or thakkali aval is a lighter version of breakfast of the tomato rice. Delicious and filling breakfast using poha/ flattened rice.
- 1 cup Aval/ Poha
- 1 onion
- 3 tomato (1 cup chopped)
- 2 green chilli
- 1 tsp ginger garlic paste
- 1 tbsp carrot
- 2 tbsp peas
- 1/8 tsp turmeric
- 1 tsp chilli powder
- 1/2 tsp garam masala
- 2 tbsp Coriander leaves
- 1 tsp ghee
- 1 tbsp oil
- 1/2 tsp mustard
- 1 tsp urad dal
- 1 tsp chana dal
- Curry leaves (optional)
- Wash poha 2-3 times well to remove dust and hand pick any impurities in it. Set aside for 10 mins.
- Heat a broad pan or kadai with oil. Once hot, splutter mustard. Add urad dal and chana dal and roast until golden in medium flame.
- In goes finely chopped onion. Fry for a minute.
- Add ginger garlic paste and fry for 30 seconds. In goes finely chopped carrot, peas and slit green chillies.
- Cook for another minute. Add finely chopped tomato, salt as needed and turmeric, red chilli powder and garam masala powder.
- Cook until mushy and tomato turns glossy, doesnt stick to pan.
- Add soaked poha and mix well. Level and cook covered.
- After 3-4 minutes. Switch off flame and fluff it. Add ghee and garnish with coriander leaves.
Poha or aval as we call in tamil is known for it's easy digestion and quick to cook. Best when you want something filling to fuel your energy for the whole day's work. I am big fan of aval varieties amma make. It is evident from the collection I have posted right from my early days of blogging.
A super quick fix to hunger pangs, amma makes it both for breakfast as well as dinner. My personal favorite is puli aval. She is a pro in making these as it is in our regular menu every week. I had it even during my last year's trip. The moment I taste the first mouth, I knew how I missed her own hand's puli aval. Not that I never prepare, but then only I knew how her aval is so much flavourful and tasty comparatively.
FAQ
Which poha variety is best for this recipe?
I used thick variety poha but you can also use medium thick or red rice poha. Thin variety may turn mushy as the tomatoes lend a lot of moisture.
I used the country variety (India naatu thakkali) kind. It was small, but tart. You can use any variety, just make sure to balance the spice accordingly. And use ripe ones for best colour, taste and flaovur.
Why poha turns mushy?
Letting it soak in too much water and over cooking. Depending on the thickness of the flattened rice, reduce water for soaking or skip soaking completely. Reduce cooking time accordingly.
Why my poha (flattened rice/ aval) is too dry?
Depending on the variety of the rice/ flattened rice, it's degree of absorbing moisture varies. So give more soaking time or use warm water/ hot water to ensure it is cooked soft. Use lots of oil in case it is too dry while serving. Sesame oil or coconut oil works best.
You can use this as a basic recipe idea and do your own variations:
Use fennel seeds or cumin seeds while tempering.
Use mint leaves for extra flavour.
Skip ginger garlic and onion, make it satvik.
Skip garam masala powder.
Use chopped / sliced garlic instead of ginger garlic paste.
Use tomato puree instead of chopping.
Skip veggies and just keep it simple.
Tomato poha/ tomato aval method:
Add ginger garlic paste and fry for 30 seconds.
In goes finely chopped carrot, peas and slit green chillies. Cook for another minute.
Add finely chopped tomato, salt as needed and turmeric, red chilli powder and garam masala powder.
Cook until mushy and tomato turns glossy, doesnt stick to pan. Add soaked poha.
Mix well. Level and cook covered.
Serve hot and pair it with a cup of chai. My serving suggestion is as such but you can also top with some sev or have a raita by side.
1 teaspoon ginger garlic paste
1 tablespoon carrot
2 tablespoon peas
⅛ teaspoon turmeric
1 teaspoon chilli powder
½ teaspoon garam masala
2 tablespoon Coriander leaves
1 teaspoon ghee
To temper
1 tablespoon oil
½ teaspoon mustard
