Puffed rice is washed under running water and kept aside to make it soft. Chopped fenugreek leaves and onion are cooked in oil along with whole spices. Finally puffed rice is mixed in and finished with dalia powder. Serve fenugreek puffed rice upma as a breakfast or as a quick snack.
Makes: around 2 Servings of Fenugreek Puffed Rice Upma
Puffed Rice 2 1/2 Cups
Fenugreek leaves 1 Cup Packed
Potato 1 Small (optional)
Green Chillies 1 – 2
Tamarind 1 inch Piece
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 fenugreek leaves thoroughly and roughly 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 tamarind in few tablespoons of warm water and extract the thick pulp discarding any veins.
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), onion and tamarind pulp.
Fry for a minute or two till onion is translucent and potato turns soft and stir in fenugreek leaves.
Once the fenugreek leaves are fried well, 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 fenugreek leaves 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: Fenugreek Leaves Puffed Rice Upma, Menthikura Maramarala Upma.