Tuesday, June 19

Atukula Upma (Poha Upma)

Every day its tough to decide what to prepare for the breakfast. Though there are many varieties of them out there, it is still difficult to pick one. Any variety of upma will be on the top list as they are quick and easy to prepare.

A plate of Atukula upma, recipe source Atukulu upma from Akshayapaatram

Looking at the theme for this month from The Spice Cafe, Going lite, I thought poha upma will be the best to make. Breakfast being the most important meal of the day, its better to have a tasty and yet lite breakfast.

I took this recipe from Akshayapatraam's, Atukulu upma and made my version of it with little variations.

Here is the recipe:

2 cups Atukulu/Poha
1 Onion
1 tbsp cashews (Original recipe used 2 tbsp peanuts, since I did not have them I used cashews)
1 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 Serrano pepper (Original recipe used 2 tsp chilli powder/2 green chillies)
1 pinch hing
1 sprig curry leaves
1 tbsp oil (Original recipe used 2 tbsp oil)
1 Juicy Tomato (Original recipe used 2 tbsp lime juice)
1/4 cup Edamame seeds (Original recipe did not have this)
Salt to taste

1. Heat oil in a wide pan add green chillies, urad dal, chana dal, mustard seeds, cumin seeds and cashews. When they turn golder brown colour add chopped onion, curry leaves and let the onion become translucent.

2. Now add tomato, a pinch of salt and 1/4 cup of water. Cover and cook until the tomato becomes soft.

3. Now wash the poha and remove the water. Squeeze out the excess water and drop the poha into the pan. I did not soak the poha and washed just before adding it into the pan because I used thin poha. If you are using thicker one then please follow the original recipe and soak the poha for 5 min.
4. Add salt, turmeric and mix everything well. Take it into a plate and serve.



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