Chingudi Chuda Upma

1. 1
   prep · ~5 min

   Rinse the poha and prep the prawns.

   1.Place the poha in a colander and rinse it quickly under water.

   2.Drain well and let it sit for 5 minutes so it softens without turning mushy.

   3.Wash the prawns well and keep them ready with the chopped onion, potato, ginger, and green chili.

   TIPDo not soak the poha in a bowl of water or it will break and turn pasty.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and green chili and cook for a few seconds.
3. 3
   saute · ~7 min

   Cook the onion, ginger, and potato.

   1.Add the onion and ginger and cook until the onion turns soft and light golden.

   2.Add the diced potato and cook, stirring often, until nearly tender.

   3.Sprinkle in the turmeric powder and red chili powder and mix well.

   TIPCut the potato small so it cooks fast and blends well with the poha.
4. 4
   saute · ~4 min

   Cook the prawns.

   Add the prawns and salt, then cook for 3 to 4 minutes until they turn opaque and just curl. Stir gently so they stay juicy.

   TIPDo not overcook the prawns or they will turn rubbery.
5. 5
   mix · ~3 min

   Add the poha and finish the upma.

   Add the softened poha and sprinkle in the water. Toss gently until the poha is heated through and coated with the prawn masala, about 2 to 3 minutes.

6. 6
   garnish

   Add lemon juice and coriander leaves.

7. 7
   serve

   Serve hot.

   Spoon the Chingudi Chuda Upma into katoris and serve right away while the poha is soft and the prawns are tender.

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