Poha Upma
Poha Upma (Brown Flattened Rice Flake Upma/Kichdi) (Aval Upma in Tamil)
INGREDIENTS:
Poha (white/brown) : 2 cups (I have taken brown poha)
Onion a small one
Green chili / Dry Red chili – 3/4
Peanuts – 1 tbsp (either powdered coarsely or roasted in a tsp on oil with or without skin)
Potato : 1 big size or 2 small ones – skinned and cut into small cubes
Curry leaves – a fistful
For tempering: 1tsp mustard seeds, 1-2 tsp channa dal, 1-2 tsp urad dal (tempering I am following the typical south Indian type)
Water
Salt to taste
Oil 1 tbsp
Lemon – 1/2 or 1 (optional)
-
- roasted powdered peanut
-
- roasted peanuts
-
- small fried potato cubes
-
- brown poha
-
- for tempering
-
- onion, curry leaves, ginger
-
- tempering and sauteing the onion
-
- adding the soaked poha
-
- adding the groundnut powdered coarse
-
- mixing well…
-
- poha upma
-
- Poha Upma/Brown Flattened Rice Flake Upma/Aval Upma
-
- Poha Upma
METHOD
- Rinse the poha just for under a minute in running water, strain and keep aside.
- Roast the peanuts (groundnuts), deskin and make into a coarse powder. (Optional) (can also add as full roasted peanuts after tempering). I have used both pictures in this post.
- Cube the potatos into very small size after skinning and keep aside (if you want sprinkle light salt).
- Take a wok/kadai and 2 tbsp oil to it. When it is hot enough, deep fry the potato cubes to brown and strain and cool on a tissue paper. No not switch off the gas stove.
- Grate the onion and ginger and slit the green chili. (keep it handy before starting to deep fry the potato cubes)
- In the same oil, add mustard seeds, urad and channa dal and red chili (in lieu of green chili) to temper.
- Add full roasted peanuts if any at this stage.
- Add the grated onions next with ginger and green chili (in lieu of red chili) and curry leaves
- Saute to golden brown
- Add the wet soaked poha and turn well.
- Add the pre-cooked/deep fried potatoes and also the roasted whole peanuts.
- Salt it
- Sprinkle water if necessary.
- Poha cooks in 1-2 minutes. No need to add extra water than what is necessary. In most cases the soaked water must be enough.
- Poha will be cooked soon enough (with or without lid closing)
- Add finally the peanut powdered (if you have not added full roasted peanuts earlier)
- Mix evenly and keep stirring for a couple of minutes.
- Squeeze half or full lemon when upma is done. Mix once more.
- Switch off flame.
- The Brown Poha Upma is ready (Aval upma in Tamil)
- Serve it piping hot with coconut chutney
- The serving can feed 3-4
Poha is an easily digestible tasty food. Staple Maharashtrian breakfast and vratham (fasting/fast breaking food after pujas). I have merely lent it a Madrasi twist to suit my palate. Brown poha (of red/brown rice) rather than white poha is a healthy alternative.
