Spinach Puffed Rice Upma

11 Sep

Palakura Maramarala Upma.

Puffed rice is washed under running water and kept aside to make it soft. Chopped spinach and onion are cooked in oil along with whole spices. Finally puffed rice is mixed in and finished with dalia powder. Serve spinach puffed rice upma as a breakfast or as a quick snack.
Makes: around 2 Servings of Spinach Puffed Rice Upma


Puffed Rice 2 1/2 Cups
Spinach 2 Cups Packed
Potato 1 Small (optional)
Onion 1
Green Chillies 1 – 2
Turmeric Powder a big Pinch
Garlic 2 Cloves
Dalia 1 1/2 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
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash spinach thoroughly and finely chop it.
Remove stems, wash and chop the green chillies.
Peel and chop the onion.
Peel, wash and finely chop the potato.
Peel and crush the garlic cloves.
Grind dalia / roasted gram into fine powder using a spice grinder.

Soak puffed rice in enough water for couple of seconds to half a minute.
Strain the puffed rice and keep aside.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic.
Fry briefly, add green chillies, potato (if using) and onion.
Fry for a minute or two till onion is translucent and potato turns soft and stir in spinach.
Once the spinach wilts, stir in soaked puffed rice and salt.
Mix carefully and make sure all the excess moisture is gone (if any).
Stir in ground dalia powder and serve spinach puffed rice upma as a breakfast or as a snack.
Notes: Don’t over soak the puffed rice.

Suggestions: If puffed rice is over soaked, then spread it on a kitchen towel and let it dry for couple of minutes before using it.
Variations: You can also check other recipes with puffed rice here.
Other Names: Spinach Puffed Rice Upma, Palakura Maramarala Upma.

3 Responses to “Spinach Puffed Rice Upma”

  1. chethna September 12, 2012 at 9:26 am #

    Where is the spinach in the ingredients???

  2. Raji September 12, 2012 at 12:40 pm #

    oh dear! i wish i can give you good reason.
    thanks for keen eye.
    updated the post with spinach

  3. samrajya lakshmi September 15, 2012 at 12:05 am #

    nice evining tiffin, but where i get dry spinach? i think i use fresh spinach.

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