A quick and wholesome South Indian breakfast made from flattened rice, sautéed with onions, peanuts, and a fragrant tempering. Ready in under 20 minutes, it's a light yet satisfying meal.
Prep10 min
Cook10 min
Servings4
Serving size: 1 cup
294cal
6gprotein
44gcarbs
11g
Ingredients
2 cup Thick Poha (Also known as Gatti Atukulu. Do not use the thin variety.)
2 tbsp Vegetable Oil (You can also use coconut oil or ghee.)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
1 tsp Chana Dal (Split and skinned Bengal gram lentils.)
3 tbsp Raw Peanuts
1 large Onion (Finely chopped.)
2 pcs Green Chilies (Slit lengthwise. Adjust to your spice preference.)
A quick and spicy scrambled egg dish from Andhra Pradesh, packed with the punch of green chilies, onions, and simple spices. Perfect for a hearty breakfast with toast or as a side with rice and dal.
Light, energy-giving Atukula Upma paired with a protein-packed egg scramble – a homestyle start to your day!
This andhra dish is perfect for breakfast. With 492.53000000000003 calories and 16.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
10 pcs Curry Leaves (Fresh curry leaves are recommended.)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste.)
0.5 tsp Sugar (Optional, helps to balance the flavors.)
2 tbsp Lemon Juice (Freshly squeezed.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
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
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
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
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
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.
199cal
11gprotein
7gcarbs
14gfat
Ingredients
6 pc Egg (large)
1 large Onion (finely chopped)
4 pc Green Chili (finely chopped, adjust to taste)
2 tbsp Sunflower Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.5 tsp Urad Dal (optional, for crunch)
10 pc Curry Leaves
0.25 tsp Turmeric Powder
0.75 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Egg Mixture and Aromatics
Finely chop the onion and green chilies. Roughly chop the coriander leaves for garnish.
In a medium bowl, crack the 6 eggs. Add 3/4 tsp of salt and whisk lightly with a fork until the yolks and whites are just combined. Do not over-whisk. Set aside.
2
Temper the Spices
Heat 2 tbsp of oil in a wide, non-stick pan or kadai over medium heat.
Once the oil is hot, add 1/2 tsp of mustard seeds and let them splutter completely. This should take about 30 seconds.
Add 1/2 tsp of cumin seeds and 1/2 tsp of urad dal (if using). Sauté for another 30 seconds until the dal turns a light golden brown.
Carefully add the 10 curry leaves and 4 chopped green chilies. Sauté for 30 seconds until fragrant.
3
Sauté Onions
Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Add 1/4 tsp of turmeric powder and mix well, cooking for another 30 seconds to remove the raw smell.
