Poha upma


2 cups - Thick Pova(Atukulu,Beaten rice
1 lemon sized - Tamarind (chinthapandu)
3-4 -Green Chillies
1/4 cup - Roasted peanuts
1/4 cup - Grated coconut
1/4 tsp - Turmeric
2 tsps - salt or to taste
3 tbsp - oil

For tempering(poppu,tadka):

1 tsp -Mustard seeds (Avaalu,rai)
1 tsp - Channa dal (sanaga pappu)
1 tsp - Urad dal (mina pappu)
2 - Red chillies
pinch of Asafoetida (inguva,hing)
Few curry leaves


Soak tamarind in about 1/2 cup warm water. Wash poha briefly with water, else it will become a mush, and drain out all the water. Squish and squeeze out the pulp of the tamarind and take out the tamarind skin. Pour the squeezed pulp into the poha, add turmeric and mix well. Just make sure that you add less water into poha. The lesser the water, the less mushy it gets.

Heat the oil in a pan. Do the tempering in the order given above. When the mustard seeds splutters and the dals become golden brown, add the roasted peanuts and fry a bit. The reason I've asked to use roasted peanuts is that it adds crunchiness to the upma. Add the poha, which has been soaking in tamarind juice to the pan. Stir well for about 5 mins. Add grated coconut now and stir once again for about a minute.

Serve hot.

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