Poha Upma

Introduction:

Poha, also known as flattened rice or aval, is the star of this recipe. Its flattened texture and neutral flavour make it a versatile base for a variety of dishes, from savoury breakfasts to sweet desserts. In Poha Upma, poha is transformed into a light and fluffy porridge, infused with the vibrant flavors of aromatic spices, crunchy vegetables, and a touch of tangy zest.

Gather Your Essentials

To create this culinary masterpiece, you'll need a few essential ingredients readily available in your pantry or local grocery stores. Here's a list for your convenience:

• 2 cups poha (flattened rice)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 cup peanuts, chopped (optional)
• 1 medium onion, finely chopped
• 2 green chilies, slit (adjust to your spice preference)
• 1 teaspoon ginger, grated (optional)
• 2 tablespoons chopped tomatoes
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt, or to taste
• 1 tablespoon chopped coriander leaves (for garnish)

A Culinary Symphony of Flavours

1. Rinse and Soak the Poha: Begin by rinsing the poha in a colander until the water runs clear. This removes any excess starch, resulting in a fluffier upma. Allow the poha to soak for 5-10 minutes, allowing it to soften slightly.
2. Prepare the Tempering: Heat the oil in a medium-sized pan over medium heat. Once the oil is shimmering, add the mustard seeds. As the mustard seeds begin to pop, add the cumin seeds and peanuts (if using). Saute for a few seconds until the peanuts turn slightly golden.
3. Add Onions and Spices: Next, add the finely chopped onions and cook until they turn translucent and slightly browned. This will add sweetness and aroma to the upma.
4. Incorporate the Green Chilies and Ginger (Optional): Slit the green chilies lengthwise and add them to the pan. Stir gently for a few seconds. If using grated ginger, add it now and cook for a minute until fragrant.
5. Add Chopped Tomatoes and Turmeric Powder: Toss in the chopped tomatoes and turmeric powder. Cook for about 2-3 minutes, allowing the tomatoes to soften and release their juices.
6. Transform the Poha into Upma: Drain the soaked poha and add it to the pan. Stir continuously until the poha is well combined with the tempered spices and tomatoes.
7. Season to Perfection: Add salt to taste, adjusting according to your preference. Mix well to ensure the poha is evenly seasoned.
8. Garnish and Serve: Sprinkle chopped coriander leaves over the poha and give it a final stir. Serve hot, garnished with additional cilantro leaves, if desired.

Enjoy the Culinary Delight

Your Poha Upma is ready to tantalise your taste buds! Savour the fluffy texture, the burst of flavours from the spices, and the crunch of peanuts (if using). Serve it warm with a dollop of yogurt or a side of your favourite chutney for an authentic Indian experience.

Bonus Tip for Beginners:

For a richer flavour, you can add a tablespoon of ghee or butter to the pan before tempering the spices. This adds a touch of richness and aroma to the upma.