Nov 19, 2011

Brown Poha Upma / Usli

Brown Poha Upma / Usli

Serves: 2

You will need

For poha (brown poha, thick or thin variety):

1 cup (200 g) poha
2 cups water


For thick poha: Soak thick brown poha in 2 cups water for 1 minute 15 seconds and immediately squeeze out water and keep aside.

For thin poha: Soak thin brown poha in 2 cups water for 45 seconds and squeeze out water and keep aside.

For upma / usli:

1 tablespoon oil oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
1 onion, finely chopped
1/2 -inch piece ginger, finely chopped
1 spring curry leaves (6 nos)
1 green chilli , slit lengthwise
1/2 cup finely sliced / cubed and separately boiled mixed vegetables (like carrot, French beans, green peas or potato cubes , optional)
2 teaspoon lemon juice (optional)
1/2 teaspoon salt
2 teaspoon chopped coriander leaves


In a pan, heat oil. Add mustard seeds. When they begin to pop, add cumin (jeera) seeds and urad dal.

Add finely sliced onion and fry low to medium heat until pink color.

Add slit green chilli, chopped ginger and curry leaves. Saute for 3 - 4 minutes / you will get a nice aroma.

Add softened poha, lemon juice (optional), separately boiled vegetables (optional), salt to taste and mix well. Cover with a lid and cook for 10 minutes on a low to medium heat until done and soft.

Sprinkle chopped coriander leaves. Serve hot.

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