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Poha Upma

October 25, 2016

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)

 

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.

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