Atukula Upma

Name: Atukula Upma
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup poha (thick variety); 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (finely chopped); 8 pcs curry leaves; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 tsp chana dal; 2 tbsp peanuts; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp oil; 0.25 cup water (to sprinkle and soften the poha while cooking); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(147)

TASTE SCORE

7/10

Light, savory poha upma made with softened flattened rice, onions, green chili, and a simple South Indian tempering. It cooks quickly, tastes comforting, and works beautifully for breakfast or a light evening meal.

PREP

10m

COOK

12m

SERVES

1 KATORI

267 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Rinse and soften the poha.
1.Place the poha in a colander and rinse it quickly under running water.
2.Set it aside for 5 minutes so the flakes soften without turning mushy.
3.Fluff gently with your fingers to separate the grains.
TIPUse thick poha for upma. Thin poha softens too fast and can break down in the pan.
temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal, chana dal, and peanuts.
4.Cook until the dals turn light golden and the peanuts smell nutty.
TIPKeep the heat moderate so the dals brown evenly without burning.
saute · ~4 min
Cook the aromatics.
1.Add curry leaves, green chili, and ginger to the pan.
2.Add onion and sauté until soft and lightly translucent.
3.Stir in turmeric powder and salt.
mix · ~3 min
Add the poha and combine.
Add the softened poha to the pan and toss gently so the tempering coats it evenly. Sprinkle in the water a little at a time and mix just until the poha is heated through and soft.
TIPMix with a light hand so the poha stays fluffy instead of clumping.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle in the lemon juice, and fold in the coriander leaves for a fresh finish.
serve
Serve the atukula upma hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse thick poha quickly and rest it only until just softened; over-soaking makes the upma pasty.
2
Let the mustard seeds fully splutter before adding dals, or the tempering will taste raw.
3
Fry the chana dal, urad dal, and peanuts to light golden so they stay crunchy against the soft poha.
4
Sprinkle water gradually while mixing; too much at once can turn the flakes sticky and clumped.
5
Add lemon juice only after switching off the heat to keep its brightness fresh.
6
If making ahead, store without coriander and lemon, then reheat gently and finish fresh before serving.

RECIPE VARIATIONS