Avalakkl  Upma (Using Tamarind)
Ingrediants 

1. .Jaggery                                 ---2tsp
2. .Medium thick Avalakki         ---1 cup
3. .Tamarind                              ---size of small lime
4. .Salt                                       ---1to 2 tsp
5. .Turmeric  powder                  --1/2tsp
6. .Ground nut                            ---1Tbsp
7. .Curry leaves                          ---few
8. .Coconut(grated)                    ---2Tbsp
9. .For seasoning
1. Mustard seeds          ----  1 sp
2. Urad dal                       --
3. Red chilly (dry)                  ----1or2
10. Cooking oil                            ---2 tsp
11. Red chilly                          ------2

Green chilly(optional)                    ---- 1

Method

Coarsely grind cocoanut, 1/2 tsp mustard seeds,1or2  chillies in a mixie without adding water or use chilly powder(1/2tsp and mustard powder 1/4 tsp) mix with the grated cocoanut..Keep aside.

Wash the avalakki with water and drain the water.  

Take a heavy bottom  kadai ,heat it add oil mustard seeds ,urad dal ,pieces of chilly and ground nut.When the mustard seed splutters add curry leaves and a a green chilly(cut into2).Then put the grind ed  cocoanut mix it properly in a slow flame(2or1minute) and transfer everything in a plate and again keep the kadai in the stove again

Put tamarind extract(soak the tamarind in water and get the juice),jaggery,salt and turmeric powder.Let it boil.Boil till it thickens and the raw smell goes,just sufficient to coat the avalakki.

Put the avalakki ,mix properly,and then add the seasoned cocoanut, mix it properly for a minute or2 and switch it off.Or

After the avalakki is mixed you can switch it off and then you can add the cocoanut.
Note
Hing and coriander leaves are optional.

Avalakki(beaten rice) Poha Upma

Aval akki  upma can be prepared in 2 methods. One with tamarind(south canara type)and another with onion and lime juice.

Medium  thick  variety  aval is preferred

          Avalakki Upma( using lime and onion)

Ingredients

Avalakki                        -1 cup

Onion                            - 1or2 (medium size)

Green chilies               - 2or 3

Lime juice                     - 1tsp

Mustard seed              -1tsp

Urad dal                      --1tsp

Red chili                      - -1

Curry leaves                 -Few

Groundnut                      -2 tsp

Cooking oil                     1Tbs

Turmeric powder         -1/2 tsp

Salt                                   -1tsp(according to taste)

Sugar                               -1tsp

Method

1.Cut onions and chilies

2.Clean and wash the avalakki with water ,drain the water. Add salt, sugar  and lime juice. Mix gently.

3.Take heavy bottom kadai ,heat it.Add oil and turmeric powder and season it(put mustard seeds,urad dal and pieces  of red chilly and ground nut. When the mustard seed splutters) ,add curry leaves and cut onions  and green chillies

4.Saute onions

5.When the onions are fried add the avalakki mix it and fry for few minutes in slow flame and remove from the fire
6.Grated cocoanut and finely cut coriander leaves can be added

Note

1.Washed avalakki should be cooked within15 minutes.If there is more water or if the avalakki soaked for longer time aval akki becomes soggy

2.You can add cucumber,carrot.fresh peas capcicum and tomato either one or all can be added while you are adding onion

3.As the avalakki is already cooked it does not take much time to prepare.

                                    Vermiceli(semiya) upma
Ingredients
Vermicelli              -1 up
Onion                  - 2 medium size

Salt                      - 1tsp(according to taste)
Green chillies        - 2 or 3
Lime juice             - 1tsp
sugar                     - 1tsp
 Oil                       -  1Tbs
Red chilly                1
Mmustard  seed        1tsp
Urad dal                  1 tsp
Turmeric powder      1/4 tsp
Optional                  While seasoning ground nut ,cashew nut and Channa can be added(1 tsp)

Method
Excess starch which generates while cooking vermicelli has to be discarded otherwise upma becomes sticky.
Cut onions and chillies
Take a tawa add 1 tsp of oil and fry the vermicelli in medium flame evenly
Take a big vessel  add 3 cups of water and heat it and let it start boiling.When it is about to boil add the fried vermicelli
and cook for 2or3 minutes.When it becomes soft like cooked rice,switch it off and drain the water and keep aside.The semiya should not be over cooked, It is better  after switching off strain the vermicelli in a strainer while  the running water is falling on the vermicelli so the cooked vermicelli comes back to room temperature immediately.Otherwise you can add more water to the cooked vermicelli so that it comes to room temperature quickly.Drain all the water
Make sure the vermicelli is not over cooked.

 Now add salt,sugar and lime juice ,mix properly
Take a tawa,heat it add oil or ghee.season it( put mustard seed,urad dal and red chilly. When the mustard seed spulters and urad dal turns slightly brown ,you can add ground nut or cashew-nut )add the cut onions and chillies  Shallow fry it till onion turns golden color, add curry leaves(while adding onion you can add finely cut  carrots and beans,can add fresh peas too).
Add the cooked vermicelli mix it and switch off,.
Add finely cut coriander leaves and cocoanut scrapings .
Now it is ready to eat