Chuda Upma with Badi Chura

Instructions

1. 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. 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. 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. 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.