Скачать или смотреть Lemon Aval Poha Everyday South Indian Breakfast

This is the most common way poha is cooked in South India, known as Lemon Aval Poha.
Light, tangy, mildly spiced, and never sweet, this is everyday breakfast food served in Tamil Nadu, Karnataka, and Andhra homes, as well as temples and office canteens.
Unlike sweeter versions, South Indian poha typically uses:
• Mustard seeds
• Urad dal & chana dal
• Curry leaves
• Peanuts
• Turmeric and fresh lemon
No sugar. No heavy masalas. Just a simple, widely cooked home-style dish.
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Ingredients (Serves 2–3)
Main
• Thick poha (aval / flattened rice) — 1½ US cups | 1½ UK cups | 120 g
• Water (for rinsing) — as needed
Tempering
• Oil (vegetable or groundnut) — 2 tbsp | 30 ml | ~27 g
• Mustard seeds — ½ tsp | 1 g
• Urad dal — 1 tsp | 3 g
• Chana dal — 1 tsp | 3 g
• Raw peanuts — 2 tbsp | 30 g | ~¼ US cup | ~¼ UK cup
• Curry leaves — 1 sprig (10–12 leaves)
• Green chillies, slit — 2 small (adjust to taste)
Seasoning
• Turmeric powder — ¼ tsp | 0.5 g
• Salt — ¾ tsp | 4–5 g (to taste)
Finish
• Lemon juice — 1½ tbsp | 22 ml
• Fresh coriander, chopped — 2 tbsp | 6 g (optional)

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