Chingudi Chuda Upma

Name: Chingudi Chuda Upma
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: odia
Ingredients: 2 cup poha (thick variety, rinsed quickly and drained); 250 g prawn (small, cleaned and deveined); 1 pcs onion (medium, finely chopped); 1 pcs potato (small, peeled and finely diced); 2 pcs green chili (slit); 1 tsp ginger (finely chopped); 0.5 tsp mustard seeds; 8 pcs curry leaves; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp oil; 0.25 cup water (to soften the poha while cooking); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.2/5(28)

TASTE SCORE

8/10

A homely Odia-style poha dish where flattened rice is tossed with small prawns, onions, green chili, and warm spices. It cooks quickly, stays light on the stomach, and makes a comforting breakfast or evening meal.

PREP

15m

COOK

15m

SERVES

1 KATORI

321 cal

SERVINGS

METHOD · 7 STEPS

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.
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.
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.
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.
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.
garnish
Add lemon juice and coriander leaves.
serve
Serve hot.
Spoon the Chingudi Chuda Upma into katoris and serve right away while the poha is soft and the prawns are tender.

PRO TIPS

What to keep in mind.

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

1
Use thick poha only; thin poha will collapse once tossed with the prawns and added water.
2
After rinsing, rest the poha for 5 minutes so each flake softens evenly without turning sticky.
3
Cook the potato until nearly tender before adding prawns, or the shrimp may overcook while the potato catches up.
4
Add the prawns only after the onions and spices are ready; they need just a short cook to stay juicy.
5
Toss the poha gently with a flat spatula so the flakes stay separate and do not break into paste.
6
Finish with lemon juice off the heat to keep the fresh tang bright and lift the seafood flavor.
7
This dish is best eaten immediately; if reheating, sprinkle a little water and warm very gently to soften the poha.