Poha upma is one of the most simple and delicious breakfast made of
flattened rice.
Poha is also known as
pohe or
atukula or
avil in different languages in India. This
poha is a popular dish from
Maharashtra and western region of India. It is one of the easy to cook, nutritious snack and often eaten for breakfast or brunch or as a snack. People usually on a low
calorie diet are often asked to eat
poha for
breakfast.
Pohay recipes or
Pohe upma is a traditional dish of
Maharashtra. Its origins are unknown.
Northern variants of this dish tend to be sweet, while
Maharashtrian pohay tends to be spicy. It is also often served with an extremely spicy curry, locally called 'tarri'.
Pohay with tarri is a relished snack in the
Vidharbha region of
Maharashtra state.
Pohay is made of
flattened,
processed rice,
roasted with
chilies,
onions,
mustard and
cumin seeds and
curry leaves (called
Kadi-fatatas). It is a high carbohydrate, low fat, quick meal that can be made in minutes.
Pohay is easily available in most tea shops (
amrutul-
lyas) and other restaurants. In
Maharashtra,
Kande Pohe is a classic item made with lots of onion and
Pohe to makes a very tasty breakfast dish.
Kande Pohe is served with hot tea. This dish is very
simple, nutritious and easy to make. Even kids, adult, young, and old or just everyone love to eat.
They also add potatoes and peas to make it tastier for kids. You can also add any fresh sprouts if you want it to be nutritious. It is a part of global cuisine nowadays though it is believed to have its origin in the
Indian cuisine.
Poha upma is a healthy breakfast or anytime snack made out of
flattened/
beaten rice,
groundnuts,
spiced with
green chilies,
curry leaves and
garnished with
coriander leaves and lemon juice to give that extra zing of tanginess to the dish.
It is fragrant and mild.
Poha in its raw form feels hard. It is usually washed and drained so that it absorbs the water. It is also used to make savory dishes like
potato poha,
papads,
poha dosa,
chivda,
poha ladoo etc.
Poha is available in 2 varieties in the Indian grocery stores -
Thick pohaand
Thin poha.The
Thick variety is thicker as the name indicates. The thin variety is used specifically to make "
chivda".
Poha upma is made out of the thick variety of poha. Everyone has their own subtle variation of making the
Atukula upma or
Poha upma.
Atukulu recipes are also very flexible in the way that they adapt to the major ingredient in the recipe. I've heard of Poha being used instead of rice in
Pulihora,
Curd Rice,
Tomato baath, Aloo baath. Well I guess its just upto your mood and taste where you want to use them, so go on and try.
Atukula upma is a very common tiffin item in
Karnataka and few states of southern India. For centuries, this common food fare is a “fills the belly and wards off the hunger” kind of morning meal whether one works as a tenured servant or as a daily laborer.
This is the easiest, quickest and yummiest breakfast. Wash and soak Poha in water for 3 mins and strain the water and keep aside. Heat oil in a
pan, add
mustard seeds, cumin seeds, dry
red chillies, channa dal, urad dal,
peanuts, fresh curry leaves and hing.Saute till the get fried properly. Add turmeric powder, salt, chopped green chillies and onions and sauté. Saute till the onions are cooked then add the soaked poha and mix well and cook for 5 mins. Garnish with freshing chopped coriander leaves and close and for cook for another 2 mins.
Remove and lastly add lemon juice mix and serve hot. In the states of
Karnataka and
Tamil Nadu they add fresh grated coconut in the last and serve. For a different variation, coastal region of Maharashtra add sweet peas or dried shrimp in the
Poha upma which is called Sode in
Marathi.Some variations that you can also make are, while adding onions; you may also add fresh green peas and or peanuts (If adding peanuts take care to fry them well with the onions). Garnishing sprinkle some grated coconut or dry coconut along with coriander. Do try this yummy breakfast item and keep your family happy.
desi97244 Posted on Sat Apr 07 2012
Great explanation & enthusiasm. When do you add the salt?
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