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Poha Methi Upma

13 Jun

Atukulu Menthi Kura Upma.

Poha / Flattened rice / Rice flakes are soaked in water to turn them soft. Onion and potato are fried in oil along with whole spices and fresh fenugreek leaves. Once the vegetables are cooked, poha is added. The poha methi upma is finished with lemon juice. Serve poha methi upma immediately.
Makes: around 2 Servings of Poha Methi Upma.


Thick Poha 1 Cup
Fenugreek Leaves 1 Cup Packed
Potato 1 Medium
Green Chiles 1 – 2
Garlic 1 Clove
Onion 1 Small
Turmeric Powder a big Pinch
Lemon Juice 2 Tbsps
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Whole Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Peel, wash and chop the potato into small pieces.
Peel and finely the onion and garlic cloves.
Remove stems, wash and slice the green chiles.
Thoroughly wash the fenugreek leaves.

Wash the poha under warm water.
Strain the poha and keep aside for around 5 – 10 minutes for poha to absorb the water and puff up a little.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and green chiles.
Fry briefly, add chopped potato and onion.
Fry till onion turns golden brown in color and potato is soft and start to brown around the ends.
Add fenugreek leaves and salt and cook till fenugreek leaves wilt.
Fry briefly, stir in soaked poha, turmeric powder and salt (if necessary).
Stir carefully to mix everything and remove from heat and stir in lemon juice.
Serve poha methi 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 and let it dry for few minutes. Fry methi leaves for longer time to reduce the bitterness.
Variations: Check other recipes with poha here.
Other Names: Poha Methi Upma, Atukulu Menthi Kura Upma.