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Poha (Atukulu) Upma

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Poha (Thick) - 3 cups

Onions - 1 medium sized chopped

Potato - 1 medium sized cut into pieces (optional)

Tomato - 1 medium sized chopped (optional)

For tadka:

Mustard seeds - 1/2 tsp

Hing - a pinch

Turmeric - a pinch

Urad dal - 1/2 tsp

Channa dal - 1/2 tsp

Green chillies: 1-2 (depending on spice level)

Curry leaves - 4-5


Remember to use ONLY thick poha for this upma. Do NOT use thin poha, as it will become a paste, and you will not like the consistency of the upma at all.

1. Soak poha in water for 1 minute. Drain all the water and keep it aside.

2. Heat 2-3 tsps of oil in a wok.

3. Add mustard seeds. Let them splutter. Add hing, turmeric, urad dal, channa dal, green chillies, curry leaves and fry till the dal starts to turn brown.

4. Add onions and saute till it turns almost transparent.

5. Add potatoes. Saute for 2 mts.

6. Add tomatoes. Saute for a min.

7. Add salt to taste and close the lid, and turn the heat to medium. Keep stirring in between to prevent charring.

8. Once the potatoes are cooked, add the soaked poha and mix well.

9. Garnish with finely chopped coriander.

Serve it alone or with Yogurt. You may add the juice of half a lime at the very end.

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Poha (Atukulu) Upma