POHA UPMA/ AVAL UPMA/ ATUKULA UPMA/ CHUDA UPMA/ CHUDA SANTULA/ AVALAKKI UPPITTU/ RULAV PHOVU/ FLATTENED RICE UPMA

Poha is used in various parts of India to make different dishes that are most generally had for breakfast or snacks. Poha upma is a West Indian style of poha recipe which is a variety to the basic Rava Upma. Like how Idli, Dosa and Upma are conventional breakfast plans of Southern India, Poha Upma or Pohe is customary and generally liked, snappy and delectable breakfast/snacks recipe in Western India made with flattened rice, mixed vegetables, herbs and spices.

Poha Upma is a much-adored Indian breakfast / snacks recipe that has various variations in different parts of the nation. There's an explanation, poha Upma is viewed as the ideal breakfast nourishment and has picked up footing across India, yet in addition universally. To begin with, it's unimaginably easy to prepare. For second, it's cooked alongwith various vegetables like peas, potato, coriander and even crunchy peanuts are added to it, which makes the dish more nutritious and filling. There are few more popular varieties of poha upma recipes relying on the vegetables used like Kanda poha (Onion Poha), Batata Poha (Aloo Poha), Kanda Batata Poha, Chura Matar, Poha Chiwda and Indori poha and so on.

Poha is known by a variety of names: avalakki in Kannada, pohe in Gujarati and Marathi, poya in Rajasthani, chuda in Odia and Maithili, atukulu in Telugu, aval in Tamil and Malayalam, chiura in parts of Bihar and Jharkhand, sira in Assamese, chira in Bengali, chiura in Nepali, Bhojpuri and Chhattisgarhi, poha or pauwa in Hindi, phovu in Konkani and beaten rice or flattened rice in English. Consequently this recipe is otherwise known as Chuda upma / Aval upma/ Poha upma/ Atukula upma/ Chuda santula/ Avalakki Uppittu/ Rulav phovu/ Flattened rice Upma.

INGREDIENTS:

• Thick poha (Flattened rice) - 2 cups
• Turmeric powder - 1/2 teaspoon
• Sugar - 1/2 teaspoon or as per taste
• Salt - As per taste
• Potato - 1, medium, chopped 
• Carrot- 1, small, chopped
• Cauliflower - 3 to 4 florets
• Green peas - 1/3 cup
• Oil - 2 tablespoons
• Chana dal (Bengal gram) - 1 teaspoon
• Urad dal (Black gram) - 1 teaspoon
• Cashewnuts - 10 to 12
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Asafoetida (Hing) - 1 pinch
• Onion - 1, medium, finely chopped
• Ginger - 1/2 inch, finely chopped
• Green chillies - 1 to 2, chopped 
• Dried red chili - 1 no.
• Curry leaves - 8 to 10
• Grated coconut - 2 tablespoons (optional)
• Chopped Coriander leaves - 2 tablespoons
• Lemon juice - 1 tablespoon

PROCEDURE:

1. Wash poha / chuda thoroughly in water for 2-3 times. Keep it in a colander/ food strainer for 10 minutes to drain excess water. Add turmeric powder, sugar and salt to the poha. Mix gently, break up the lumps and keep aside.
2. Wash all the vegetables, chop vegetables like potato, carrot & cauliflower into small pieces and keep aside.
3. In a pan, heat oil and add chana dal, urad dal and cashewnuts. Stir and saute till both the dals and cashews turn golden.
4. Then add mustard seeds, cumin seeds and a pinch of asafoetida. When the mustard seeds crackle, add chopped onion, chopped ginger, chopped green chilies, dry red chili and curry leaves. Stir and saute till the onions turn translucent.
5. Add the veggies and cook them till they become soft with little water.
6. Then add the poha. Stir and mix gently. Check the taste and add more salt or sugar if required.
7. Lastly add chopped coriander leaves, grated coconut, lemon juice and mix gently.
8. Switch off the flame, cover the pan and keep aside for 5 minutes to allow the residual heat to moisten the poha.
9. Serve hot or warm with your morning tea or coffee or as an evening snack along with lemon or lime slices or a lemon pickle or coconut chutney or dal / dalma as a side dish.

NOTE:

• Thick or medium poha should be used for poha upma. The thin poha becomes soggy and mushy when rinsed, hence should be avoided. You can use any variety of poha, either white or red variety.
• You can use any vegetables of your choice to add nutrition to this dish. You can even skip the vegetables, if you want.
• You can steam the veggies first and then add them or cook the veggies along with the tempering and then add the poha. 
• You can also add peanuts instead of cashews or you can add both.
• You may even increase the satiety factor and make it protein-rich by adding some soya bean chunks.

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