Atukula Upma

Instructions

1. 1

   Prepare the Poha

   • Place the thick poha in a large colander or sieve. Rinse it under cold running water for about 30-45 seconds, moving it around with your fingers to ensure all flakes are moistened.
   • Do not over-rinse or soak the poha. Drain all the water completely by shaking the colander well.
   • Let the poha rest in the colander for 5-10 minutes. It will absorb the residual moisture and become soft and fluffy.
2. 2

   Create the Tempering (Tadka)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the cumin seeds, urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crunchy.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion, slit green chilies, and fresh curry leaves to the pan.
   • Sauté for 2-3 minutes until the onions soften and become translucent. Do not let them brown.
4. 4

   Combine and Steam

   • Add the turmeric powder and salt. Stir for 10 seconds to cook the raw smell of the turmeric.
   • Add the softened poha and sugar (if using) to the pan.
   • Gently toss and mix everything together until the poha is evenly coated with the yellow color and spices. Be careful not to break or mash the poha flakes.
   • Cover the pan with a lid and cook on low heat for 2-3 minutes. This allows the poha to steam and absorb all the flavors.
5. 5

   Garnish and Serve

   • Turn off the heat. Uncover the pan and fluff the upma with a fork.
   • Add the freshly squeezed lemon juice and chopped coriander leaves.
   • Give it a final gentle mix and serve immediately while hot.