Atukula Upma

Poha, Pohe, Atukulu, Flattened Rice, Beaten Rice, Breakfast, Indian Breakfast, Snack, Blogging Marathon, Buffet On Table,

Softened poha sauteed with onions, green chilies and peanuts is a filling South India tiffin. It is usually served for breakfast and also makes an excellent after school snack & teatime snack.

Course Breakfast

Cuisine Indian

Prep Time 10

Cook Time 10

Servings

Calories 522kcal

Author Usha Rao

Equipment

1 Large bowl to wash atukulu
1 Stainer or a colander
1 Knife & Cutting Board
1 Frying pan & a spatula or a spoon

Ingredients

1 cup Atukulu ~ Thick Poha
1 ½ - 2 tablespoons Oil
⅛ teaspoons Mustard Seeds
⅛ teaspoons Cumin Seeds
1 Dry Red Chili optional
2 tablespoons Peanuts
¼ small Onion sliced
3 small Green Chilies chopped (adjust to heat tolerance level)
4 big Curry Leaves use 10 small leaves
½ teaspoon crushed Garlic
⅛ teaspoon Turmeric
½ teaspoon Salt adjust to taste
Few drops of Lime Juice optional
¼ cup chopped Cilantro or Kothmir for garnish

Instructions

Keep all the ingredients ready; cut onions, chop chilies, wash curry leaves and crush garlic.
Wash atukulu, squeeze out water and put in a colander or a strainer.
Heat oil in a pan.
Roast red chili, then add cumin and mustard seeds.
When seeds pop, add peanuts and stir for a few seconds.
If using any other veggies such as fresh green peas, chopped potato pieces or carrots, add now.
Then saute curry leaves, green chilies and onions, one at a time until onions are translucent, green chilies change color and peanuts are roasted.
Add garlic and saute for another few seconds.
Add turmeric, salt and give a good stir.
Then add washed atukulu and stir until seasoning coats.
Stir fry for a few minutes until atukulu are lightly fried. If required, reduce the flame when stir frying.
Taste and adjust salt. Turn off the flame.
Squeeze some lime juice, garnish with cilantro and serve hot.
If there are any leftovers, refrigerate. Before serving, sprinkle a few drops of water and microwave for a minute or until warm.

Notes

Poha - Use thick poha for firm and not mushy upma. If using thin poha, do not wash it. Sprinkle some water just before adding it to the prepared tempering. For 1 cup of thin poha, sprinkle about 2 tablespoons of water or as needed.
Variation - Substitute peanuts with green peas and/or small potato cubes. You can also use peanuts along with peas and/or potatoes. Carrots and beans are also good addition but my preference is peanuts and/or green peas.
Nutrition - Values mentioned below are approximate values.

Nutrition