Tag Archives: Poha

Poha Coconut Upma

8 Nov

poha_coconut_upma
Atukulu Kobbari Upma.

Poha / Flattened rice / Rice flakes are soaked in water to turn them soft. Shallot is sliced and fried in oil along with whole spices and scraped coconut. Once the vegetables are cooked, poha is added. The poha coconut upma is finished with lemon juice. Serve poha coconut upma immediately.
Makes: around 2 Servings of Poha Coconut Upma.

Ingredients:

Thick Poha 3/4 Cup
Scraped Fresh or Frozen Coconut 1/4 Cup Packed
Green Chiles 1 – 2
Shallots 2
Lemon Juice 1 Tbsp
Cashews 5 (optional)
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove ends, peel and slice the shallots.
Remove stems, wash and slice the green chiles.
Roughly chop the cashews (if using) and keep aside.
Wash and tear the curry leaves.

Wash the poha under warm water for few seconds.
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 cashews and green chiles.
Fry briefly, add sliced shallots.
Fry briefly, add coconut and salt.
Stir in soaked poha and carefully mix and remove from heat and stir in lemon juice.
Serve poha coconut 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 extra minutes.
Variations: If using grated coconut, pulse the coconut couple of times before using. Check other recipes with poha here.
Other Names: Poha Coconut Upma, Atukulu Kobbari Upma.

Mango Dahi Poha

26 Sep

mango_dahi_poha
Mango Dahi Poha.

Thick poha / flattened rice is added to the yogurt / dahi. Raw mango is grated and added to the poha soaked in yogurt. Finally whole spices are fried in oil and added to the poha mixture. Serve mango dahi poha immediately.
Makes: around 2 Servings of Mango Dahi Poha

Ingredients:

Thick Poha 3/4 Cup
Yogurt 1 Cup
Raw Mango 1 Cup (Grated)
Green Chiles 2
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and either julienne or grate the raw mango.
Remove stems, wash and slice the green chiles.

In a mixing bowl, whisk together yogurt and around quarter cup of water.
Stir in poha, grated raw mango, turmeric powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles.
Fry briefly and remove from heat and add to above poha bowl.
Stir well and serve mango dahi poha immediately.
Notes: Make sure not to over stir once the poha is added to yogurt.

Suggestions: Adjust the consistency with water. If raw mango is not sour enough, add few drops of lemon juice to the dahi poha.
Variations: You can also add roasted peanuts and chopped cilantro to the poha mixture.
Other Names: Mango Dahi Poha, Mango Yogurt Flattened Rice, Perugu lo Atukulu.

Crispy Masala Rice Flakes

20 Jul

masala_rice_flakes
Masala Atukulu Mixture.

Thin rice flakes / poha is toasted on low flame till they are crisp. Whole spices briefly fried in oil along with garlic and crushed with help of a pestle. The crushed spice mixture is then mixed with toasted rice poha for flavor and spice. Serve crispy masala rice flakes as a tea time snack.
Makes: around 2 Cups of Crispy Masala Rice Flakes.

Ingredients:

Brown Rice Flakes / Poha (Thin) 3 Cups
Raw Cashews 5
Turmeric Powder few Pinches
Coriander Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Red Pepper Flakes 1/4 tsp
Garlic 1 Clove
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Caraway Seeds a Pinch
Cardamom 1
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Oil 2 tsps

Method of preparation:

Break raw cashews into small bits and keep aside.
Peel and slice the garlic cloves.
Heat a wide pan on medium – low heat, add thin rice poha and roast until crisp. (around 3 minutes).
In a big mixing bowl, add roasted rice poha and broken cashews.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add sliced garlic.
Fry breifly, remove the pan from heat, add red pepper flakes, red chile powder, coriander powder and turmeric powder to the pan.
Immediately pour the spices onto poha/ rice flakes bowl.
Add salt and mix everything carefully and store tight in a clean dry jar and it stores fresh for a month or two.
Serve crispy masala rice flakes as a snack.
Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with red chili powder or red chilli flakes.
Variations: You can also deep fry the poha in which case, use thick poha.
Other Names: Crispy Masala Rice Flakes, Masala Atukulu Mixture.

Poha Methi Upma

13 Jun

poha_methi_upma
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.

Ingredients:

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

Talimpu:

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.

Spinach Poha Upma

23 May

spinach_poha_upma
Palakura Atukulu Upma.

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.

Ingredients:

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

Talimpu:

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.