Loading...
A unique and flavorful breakfast from Odisha! This savory upma combines flattened rice with tender prawns, crunchy peanuts, and a fragrant tempering of mustard seeds and curry leaves. A quick, protein-packed meal ready in under 30 minutes.
For 4 servings
Prepare the Chuda (Flattened Rice): Place the thick chuda in a colander. Rinse it under cold running water for about 30 seconds, moving your fingers through it gently. Do not soak. Shake the colander well to drain all excess water and set it aside. The chuda will soften as it rests.
Fry Peanuts & Prepare Tempering: Heat oil in a wide pan or kadai over medium heat. Add the raw peanuts and fry for 1-2 minutes until golden and crunchy. Remove them with a slotted spoon and keep aside. In the same hot oil, add mustard seeds. Once they begin to splutter, add cumin seeds and curry leaves. Sauté for 30 seconds until fragrant.
Sauté Aromatics and Cook Prawns: Add the chopped onion, slit green chillies, and grated ginger to the pan. Sauté for 2-3 minutes until the onions turn soft and translucent. Add the diced potatoes, cover, and cook for 4-5 minutes until they are almost tender. Now, add the cleaned prawns, turmeric powder, and a pinch of salt. Stir and cook for 3-4 minutes until the prawns curl up and turn pink. Be careful not to overcook them.
Combine and Steam: Add the softened chuda, the remaining salt, and the fried peanuts to the pan. Gently toss everything together, ensuring the chuda flakes are evenly coated with the spices without breaking them. Cover the pan and cook on low heat for 2-3 minutes. This steaming step allows the chuda to absorb all the flavors.
Garnish and Serve: Turn off the heat. Squeeze the fresh lemon juice over the upma. Garnish with chopped coriander leaves and optional fresh grated coconut. Give it a final gentle mix and serve hot immediately.
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A unique and flavorful breakfast from Odisha! This savory upma combines flattened rice with tender prawns, crunchy peanuts, and a fragrant tempering of mustard seeds and curry leaves. A quick, protein-packed meal ready in under 30 minutes.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 345.32 calories per serving with 15.73g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Omit the prawns and add 150g of cubed paneer or a handful of green peas and chopped carrots along with the potatoes for a hearty vegetarian alternative.
For extra texture and flavor, substitute peanuts with roasted cashews or add a mix of both. Add the cashews along with the tempering to lightly toast them.
Add one finely chopped small tomato along with the onions for a slightly tangy and moist version of the upma.
Prawns are an excellent source of lean protein, essential for muscle repair, growth, and overall body function. Combined with protein from peanuts, this dish helps keep you full and satisfied.
The flattened rice (chuda/poha) provides a good source of complex carbohydrates, which are digested slowly, providing sustained energy throughout the morning without causing a sharp spike in blood sugar levels.
Poha is known to be a good source of iron. When paired with a squeeze of lemon juice (rich in Vitamin C), the iron absorption is enhanced, making this dish beneficial for preventing iron deficiency.
Yes, it's a well-balanced meal. The prawns provide high-quality protein, poha offers easily digestible carbohydrates for energy, and peanuts add healthy fats and fiber. Using minimal oil makes it a nutritious option for breakfast or a light meal.
One serving (approximately 1 cup or 165g) contains around 300-350 calories. The exact count can vary based on the amount of oil and peanuts used.
Absolutely! To make a vegetarian version, simply omit the prawns. You can replace them with diced paneer (add it towards the end of cooking) or increase the quantity of vegetables like carrots and peas for a delicious Veg Chuda Upma.
It is crucial to use the thick variety of poha, known as 'Jada Chuda' in Odia. Thin poha will absorb too much water too quickly and turn mushy, ruining the texture of the upma.
The key is to rinse the poha just before you need to add it to the pan. After mixing everything, covering the pan and steaming it on low heat for 2-3 minutes helps the poha absorb moisture and flavor without drying out. A final squeeze of lemon juice also adds moisture.