After 5 days of eggs for breakfast, today I have a non-egg breakfast from India. Stir fried atukulu ~ poha ~ flattened rice ~ beaten rice is a common preparation in most of the Indian states with some variations.

Growing up, atukulu was prepared at least once a week. It is quick to prepare and is a filling meal. It is also a great evening snack. I don’t make atukulu that often in my kitchen. I always had failures with this and instead make murmura upma. Also, husband is not a big fan of atukulu hence never really bother to figure out why my atukulu were always a flop.

This past summer my father-in-law visited us for few weeks and I knew he likes atukulu. My mother-in-law use to make it very often. I gave it a try and to my surprise, it turned out ok and more important, mamayya ( fatehr-in-law) liked it . Before I forget how I made it, I thought of posting the recipe here for my future reference. I don’t know about other bloggers but I refer to my blog very often when cooking. I know there is at least another blogger who refers to her blog for clarification on when cooking. 🙂

Serves: 1
Ingredients:

• 1 cup Atukulu ~ Thick Poha ~ Thick Flattened Rice
• 1 ½ tbsp. Oil
• 1/16 tsp. Mustard Seeds
• 1/16 tsp. Cumin Seeds
• 1 Dry Red Chili (opt.)
• 1 ½ tbsp. Peanuts
• ¼ small Onion sliced
• 3 Green Chilies, chopped (adjust to heat tolerance level)
• 2 – 4 Curry Leaves
• ½ tsp. Garlic crushed
• Dash of Turmeric
• ¼ tsp. Salt (adjust to taste)
• Few drops of Lime Juice (opt.)
• Cilantro ~ Kothmir to garnish

Preparation:

• Keep all the ingredients ready; cut onions, chop chilies, wash curry leaves and crush garlic.
• Wash atukulu, squeeze water and put in a colander or a strainer.
• Heat oil in a pan.
• Add cumin and mustard seeds.
• When seeds sizzle, add dry chili, peanuts and stir for few seconds.
• Add onion, curry leaves, green chilies and saute until onions are translucent, green chilies change color and peanuts are roasted.
• Add garlic and saute for few seconds.
• Add turmeric, salt and stir.
• Add washed atukulu and stir until seasoning coats. Stir fry for few minutes until atukulu are lightly fried. If required, reduce the flame when stir frying.
• Taste and adjust salt. Turn of the flame.
• Squeeze some lime juice, garnish with cilantro and serve hot.
• If there are any leftovers, refrigerate. Before serving, sprinkle few drops of water and microwave for a minute or until warm.

Note:

• Thick poha is required for this preparation. If using thin poha, do not wash rice. Just before adding to the seasoning, sprinkle some water on poha and then added to the seasoning.

This day in 2012 – Cornflakes Coconut Cookies
This day in 2014: Wuhan Re Dan Main ~ Hot & Dry Noodles
Event Entries: This also goes to Valli’s Breakfast event.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56