Thursday, July 27, 2006

Atukulu Upma/ Rice Flakes Savoury

Dear Foodies,

Atukula upma or Poha upma is one of my favourite breakfasts. Its very easy to make and not time consuming at all too, you can get it ready in around 20 mins from scratch. This is my own version of how I think my mom makes it :-). Everyone has their own subtle varaitions to this recipe I guess.
Atukulu 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 experiment :-)


Ingredients:
  • 2 cups - Atukulu/thick Rice flakes
  • 1 nos - Onion, finely chopped
  • 2 Tbsp - Peanuts
  • 1 tsp - Urad dal
  • 1 tsp - Channa dal
  • 1 tsp - Mustrad seeds
  • 1 tsp - Cumin seeds/Jeera
  • 1 tsp - Turmeric powder
  • 2 tsp - Chilli powder/ 2 green chillies, finely chopped
  • 1 pinch - Asafoetida/Hing
  • 1 sprig - Curry leaves
  • 2 Tbsp - Oil
  • 2 Tbsp- Lime juice
  • Salt to taste
Procedure:
  1. Wash the atukulu in 2-3 changes of water, drain and let it sit for 5-8 mins. You can chop the onions in the mean time.
  2. Now take the atukulu in handfuls and squeeze the water out of them. But be careful to not crumble them out of shape. Just take a little in your fist and squeeze out as much water as you can. You will know that the water is out when the atukulu are still flaky without lumps in them. The time that you soak them in water also affects their flakiness.
  3. Heat oil in the wide pan and toss in the peanuts and roast them till they start opening up. Add the mustard and cumin seeds, once the mustard seeds start spluttering add the urad dal and channa dal. As they turn a slight red color add the curry leaves and hing.
  4. Add the chopped onions and turmeric powder and saute till the onions turn translucent.
  5. If you are using green chillies add them along with the onions, else add the chilli powder just before the Poha is added.
  6. Toss in the poha, salt and mix lightly trying to keep the poha intact. Cover with a lid and let it stay on low heat for a couple of minutes so the spices get absorbed into the poha.
  7. Turn off the heat , add lemon juice and toss well.

12 thoughts:

Sumitha said...

I too love to eat this hot and spicy,it is nice to eat as an evening snack too with a cup of tea,yum!

Priya,
Even I like it 'that way, and depending on my mood I either sprinkle sugar or have Maggi Hot n Sweet ketchup on the side :-) mmm..

Nandita said...

Did you know that this one is my fav? It's called 'kanda pohe' locally which means onion poha. I love it so much that i can eat it any time of day or night...
Sooper entry Priya :)

Priya
Ohh...thats wonderful Nandita, even I just love it and have been waiting to post it for the event :-)

Arsu said...

Very nice entry Priya..poha gives lot of energy with less calories.

Priya
Very tru Arsu, I wanted to mention that too.Poha is really filling and has very few cals

Anupama said...

Priya, this a family favorite with us and we can eat it at any time of the day. We call it kande pohe if made with onions only, batate pohe if made with potatoes and matar pohe if made with green peas. In fact it is the dish which used to be typically prepared in a marathi household in our parents generation if a boy was going to come to see a girl for the first time as a prospective bride. So this programme of boy meeting girl is still jokingly referred to as Kande Pohe Programme.

Priya
Ohh..!! Thats an interesting tidbit Anupama. And thanks for the names, I knew the variations but dint know they had individual names.

Krithika said...

I love this too. I like to eat it with hot pickle and curd. Good one.

Priya
Wow..thats a wonderful combo Krithika :-)

Nabeela said...

Hi Priya,
Thank you for stopping by at my blog. Your poha(that's what we called it) looks just delicious! I haven't had poha in almost 4 years now...must get some soon to try your recipe.

Priya
Time to cook some up then Nabby :-)

indosungod said...

Priya, the Aval uppuma looks inviting, tasty and easy to prepare, good as snack or a meal.

Priya
Very true ISG, aval uppuma is a great snack

Àñìkét §®ívá§tàvâ said...

hey this really looks very tasty, wud love to get it cooked, and eat..
sorry, i'll have to get it cooked, cuz i'm not at all good in cooking.

Priya
Hey Aniket, I'm sure u can cook it up..its too easy to pass on !!

DeepzUnlimited said...

wow that looks awesome priya.... i m sure it tasted the same.....this reminds me, i haven't made atukula upma from quite sometime.... will try your way this time.... :)

Priya
Deepu...ventane vellli cheyyi..:-)

katyayini said...

Thank you for the 'atukula upma'. My daughter loved it when my mother made it. I am going to make it now.
Katya

Honey said...

Eppude chusana.emmmmmmmm thenali ani vundhi.let me try that for breakfast.I am sure it will be yummyyyyyyyyyyyyyyy.Best is very easy to make.isnt it.Thanx.

Hema said...

Heyy Priya,

How r u doing? I am a regular user of your receipes for my daily cooking. I feel they taste more like the way we make at home.You would defintely agree with me!!:))Need to talk to you soon lady, now that am here in US..

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