Poha / Flattened rice / Rice flakes are soaked in water to turn them soft. Finely chopped spinach, onion and peas are fried in oil along with whole spices and poha is added as a finishing step. Lemon juice adds the freshness to the poha. Serve spinach poha upma immediately.
Makes: around 2 Servings of Spinach Poha Upma.
Thick Poha 1 Cup
Spinach 1 1/2 – 2 Cups Packed
Green Chiles 1 – 2
Onion 1 Small
Green Peas 4 Tbsps
Turmeric Powder a big Pinch
Lemon Juice 2 Tbsps
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps
Method of preparation:
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Wash and finely chop the spinach leaves discarding any hard stems.
Wash the poha under warm water.
Strain the poha and season with salt and stir in lemon juice.
Keep aside for around 5 – 10 minutes for poha to absorb the salts and puff up a little.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Fry till onion turns golden brown in color, add chopped spinach, green peas and salt.
Fry till spinach completely wilts and start to brown.
Stir in soaked poha, turmeric powder and salt (only if required).
Remove from heat and stir carefully to avoid breaking the poha into pieces.
Serve spinach poha upma immediately.
Notes: Make sure not to over soak the poha.
Suggestions: If poha is not soaked well, sprinkle water on the poha to make it soft. If poha is over soaked, spread it over a plate in single layer and let it dry for few minutes. Add more spinach to the onion if desired.
Variations: Check other recipes with poha here.
Other Names: Spinach Poha Upma, Palakura Atukulu Upma.