Friday, April 10, 2009

Atukula (Flattened Rice) Upma

This upma is easy to make and is yummy to eat. We can make this using either thick or thin poha. I like thick poha as it has more flavor. It is a custom in our village to make poha every January, after a new rice crop is harvested. The rice grains are soaked overnight in water and are processed in a mill to produce poha. The smell of the fresh poha is mouth watering. We can also have this fresh poha with Jaggery.


Poha - 1 cup

Raw peanuts - 2 tsp

Onion - 1 (finely chopped)

Green chillies - 2 (finely chopped)

Carrot - 1(optional, finely chopped)

Potato -1 (optional, finely chopped)

Popu mix (cumin seeds, mustard seeds, urad dal, chana dal) - 1 tsp

Curry leaves - 1 stem

Turmeric - 1/2 tsp

Salt - as required

Oil - 3 tsp

Lemon juice - 1 tsp

Coriander leaves - for garnishing

  • Wash poha in water for 2 -3 times and soak for 5mins.
  • Heat oil in a pan and fry peanuts till brown. Add chillies, popu mix, curry leaves to the peanuts.
  • When mustard seeds starts popping, add onion and fry till onion turn brown.
  • Add carrot, potato pieces and fry until they are soft/cooked.
  • Add poha, turmeric and salt to the above mix and fry for 3 mins.
  • Sprinkle lemon juice on top of poha for a better taste.
  • Garnish with coriander leaves and serve hot.


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