Chingudi Chuda Upma
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
5 steps. 15 minutes total.
- 1
Prepare the Chuda (Flattened Rice): Place the thick chuda in a colander
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Garnish and Serve: Turn off the heat
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (jada chuda) for upma. Thin poha will become mushy and paste-like.
- 2Rinse the poha just before you are ready to add it to the pan to prevent it from drying out or clumping.
- 3Do not overcook the prawns, as they will become tough and rubbery. They are done as soon as they turn opaque and pink.
- 4For a slight sweetness to balance the flavors, you can add 1/2 teaspoon of sugar along with the salt.
- 5Ensure your pan is wide enough to mix the poha easily without breaking the flakes.
Adapt it for your goals.
Vegetarian Delight
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.
Nutty CrunchNutty Crunch
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.
Tangy TwistTangy Twist
Add one finely chopped small tomato along with the onions for a slightly tangy and moist version of the upma.
Why this is on our healthy list.
Protein Powerhouse
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.
Energy Booster
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.
Rich in Iron
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.
Frequently asked questions
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.