indianEasyveganvegetariangluten freedairy free

Chuda Upma

Name: Chuda Upma
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup poha (medium thickness, rinsed quickly and drained); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 3 tbsp peanuts; 8 pcs curry leaves; 2 pcs green chili (slit); 1 tsp ginger (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs potato (small, peeled and finely diced); 1 pinch turmeric powder; 0.5 tsp salt; 0.5 tsp sugar; 3 tbsp water (to soften the poha while cooking); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(72)

TASTE SCORE

8/10

Light, comforting flattened rice upma made with onions, peanuts, curry leaves, and gentle spices. It cooks quickly, stays fluffy when handled right, and makes a simple Indian breakfast or snack that feels warm and satisfying.

PREP

10m

COOK

12m

SERVES

1 KATORI

309 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Rinse the poha and set it aside.
Place the poha in a colander, rinse it quickly under running water, and drain well. Let it rest for 5 minutes so it softens without turning mushy.
TIPRinse quickly and do not soak; extra water makes the poha sticky.
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 cumin seeds, peanuts, and curry leaves.
4.Cook until the peanuts smell nutty and turn lightly golden.
saute · ~6 min
Cook the aromatics and potato.
1.Add green chili and ginger and sauté for 30 seconds.
2.Add onion and cook until soft and translucent, about 3 to 4 minutes.
3.Add the diced potato and cook until just tender, stirring often, about 4 to 5 minutes.
TIPCut the potato small so it cooks through fast and blends neatly into the upma.
mix · ~2 min
Season and add the poha.
1.Add turmeric powder, salt, and sugar to the pan and mix well.
2.Add the softened poha and toss gently so the flakes stay fluffy.
3.Sprinkle in the water and mix once more to moisten evenly.
saute · ~2 min
Cook until heated through.
Cover the pan and cook on low heat for 2 minutes, then uncover and toss gently. The poha should look soft, warm, and evenly yellow.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
serve · ~1 min
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Use medium-thick poha only; thin poha turns pasty after rinsing and resting.
2
After rinsing, press a few flakes between your fingers; they should soften but still hold shape.
3
Let the mustard seeds fully splutter before adding cumin, or the tempering will taste flat.
4
Fry the peanuts until lightly golden before adding onion so they stay crunchy in the finished upma.
5
Dice the potato very small for quick, even cooking without over-browning the onions.
6
Toss the poha gently with a flat spatula; vigorous stirring will break the flakes and make it clumpy.
7
Add lemon juice only after switching off the heat to keep its fresh, bright edge.
8
If leftovers dry out, sprinkle a little water and reheat covered on low for a minute.