A classic Odia breakfast made with flattened rice, sautéed with onions, potatoes, and a fragrant tempering of mustard seeds and curry leaves. It's a quick, wholesome, and delicious meal ready in under 20 minutes.
A crunchy, pungent side dish from Odisha made by crushing fried lentil dumplings with onion, garlic, and mustard oil. This rustic classic adds an incredible texture and flavor kick, perfect with Pakhala Bhat (fermented rice) or simple dal and rice.
Quick to make Chuda Upma with Badi Chura - an energy-giving, gut-friendly homestyle meal.
This odia dish is perfect for lunch. With 587.95 calories and 19.09g of protein per serving, it's a high-fiber option for your meal plan.
fat
(Slit lengthwise)
1 pcs Onion (Medium-sized, finely chopped)
1 pcs Potato (Small, peeled and diced into 1/4-inch cubes)
0.5 cup Green Peas (Fresh or frozen)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
1 tsp Sugar (Balances the flavors)
2 tbsp Lemon Juice (Freshly squeezed)
0.25 cup Fresh Coconut (Grated, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Poha (Chuda)
Place the thick poha in a large colander. Rinse it under cold running water for 30-40 seconds, gently tossing with your fingers to ensure all flakes are moistened.
Drain all the water completely. It's crucial not to soak the poha. Let it rest in the colander.
Sprinkle 1 tsp of salt and the sugar over the damp poha. Mix very gently with your fingertips and set aside for 10 minutes. The poha will absorb the moisture and soften.
2
Sauté Aromatics and Vegetables
Heat oil in a wide pan or kadai over medium heat. Add the raw peanuts and fry for 2-3 minutes until golden and crisp. Remove with a slotted spoon and keep aside.
In the same oil, add mustard seeds. Once they begin to crackle, add cumin seeds, urad dal, and chana dal. Sauté for about a minute until the dals turn a light golden brown.
Add the asafoetida, curry leaves, and slit green chilies. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the diced potatoes and the remaining 0.25 tsp of salt. Mix well, cover the pan, and cook on low-medium heat for 5-6 minutes, stirring occasionally, until the potatoes are tender.
Add the green peas and cook for another 2 minutes until they are done.
3
Combine and Steam the Upma
Add the turmeric powder to the pan and stir for 30 seconds to cook out the raw smell.
Add the softened poha to the pan. Gently fold and mix everything together until the poha is evenly coated with the spices and turns a uniform yellow color. Avoid mashing the flakes.
Reduce the heat to low, cover the pan with a lid, and let the upma steam for 2-3 minutes. This step is key to making the poha soft, fluffy, and flavorful.
4
Garnish and Serve
Turn off the heat. Uncover the pan and drizzle the fresh lemon juice over the upma.
Add the chopped coriander leaves, grated coconut, and the fried peanuts you set aside earlier.
Give it a final gentle mix to combine. Serve the Chuda Upma immediately while it's hot and fresh.
192cal
10gprotein
29gcarbs
5gfat
Ingredients
1 cup Urad Dal Badi (Sun-dried lentil dumplings)
0.5 cup Mustard Oil (For frying)
1 medium Onion (Finely chopped)
4 cloves Garlic Cloves (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
0.5 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Chopped, for garnish (optional))
Instructions
1
Fry the Badi
Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
2
Crush the Badi
Once the fried badi are completely cool, transfer them to a mortar and pestle.
Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
3
Combine the Ingredients
In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
Mix everything thoroughly with a spoon or your hands until well combined.
4
Garnish and Serve
Garnish with freshly chopped coriander leaves, if using.
Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.