This recipe is something that I discovered quite by accident, which turned out so very well that it has become a favourite at home. It is so simple to make, yet tastes so delicious that all of us love it to bits. The rasam powder, grated coconut and dry red chillies that I use in it gives the dish a gorgeous flavour – a different twist from the usual ways we make poha upma.
Want to know how I make it? I’ll tell you!
Ingredients (serves 2):
- 2 medium-sized glasses of poha/aval/beaten rice (I use Bhagyalakshmi brand – neither too thin, nor too thick)
- 2-3 dry red chillies
- 8-10 fresh curry leaves
- 1 tablespoon oil
- 2 teaspoons mustard seeds
- A pinch of asafoetida
- 2 tablespoons fresh grated coconut
- 1-1/2 tablespoons rasam powder, or to taste (I used A2B’s rasam powder)
- Red chilli powder, to taste
- 1/4 cup groundnuts
- Salt, to taste
- 1-1/2 tablespoons powdered jaggery, or to taste
- 1/2 teaspoon turmeric powder
- Take the poha in a colander, and wash it under cold, running water. Let the excess water drain away, and then fluff up the poha. Add turmeric powder, chilli powder and salt to taste to the poha, in the colander. Mix well. Let the mixed poha rest till you are ready to use it in the preparation.
- Meanwhile, get the groundnuts roasted and ready. Dry roast the groundnuts in a pan, on a medium flame, till they get crisp. Remove them onto a plate.
- In the same pan, heat the oil on a high flame and add the mustard seeds. Let them splutter. Now, add the dry red chillies and the asafoetida. Let them stay in for just a minute. Add the peanuts and cook for a couple of seconds.
- Now, add the poha, curry leaves, powdered jaggery, and rasam powder. Turn down the flame to medium. Mix well.
- Cook on medium flame for about 5 minutes, stirring intermittently, to ensure that the poha doesn’t stick to the bottom of the pan. In between, check for salt and red chilli powder, and add more if required.
- Now, add the grated coconut and mix well. Cook for 1-2 minutes more on medium flame. Turn off the gas.
- Serve hot.
- You could even use finely chopped fresh coriander leaves to garnish the dish, if you please.
- If you do not like the idea of a little sweet taste in your food, feel free to skip the jaggery powder. Personally, though, I think it is the combination of jaggery and rasam powder that elevates the taste of this dish to a whole new level.
You like? I hope you will try this out at home, too!