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Red poha upma

               RED POHA UPMA [ has more nutrition than white poha ]

INGREDIENTS

  • Red poha – 2 cup
  • Onion finely chopped – 2
  • Green chilli – 2 or 3 or as per taste
  • Grated ginger – 1 tsp
  • Curry leaves – few
  • Grated cocnut – ¼ cup
  • Oil – 1 or 1 ½ ybsp
  • Mustard seeds + urad dal – 2 tsp
  • Jeera – 1 tsp
  • Asafoetida – a generous pinch
  • Salt to taste
  • Lemon wedges for serving
  • Finely chopped coriander leaves for garnish

PREPARATION

Clean , wash and rinse twice to remove any impurities or husk .Soak it  for 5 mins  – **** Soaking time depends on the thickness of the poha ,mine was of medium thickness  so it took time .If the poha is thin ,you need not soak ,it softens on washing. You don’t have to soak it in much water just little to immerse it OR just sprinkle water after washing , cover and keep aside .After soaking the poha should be separated and not mushy .

METHOD

Heat oil in a pan add mustard seeds + urad dal + jeera ,let it splutter .

Add onion + green chilli + curry leaves + ginger  and fry till translucent .

Add the soaked poha  + salt  and mix well on medium low flame .

Cover and cook till it is done ,mix in between.[ cooking time depends on the thickness of the poha . if it is very dry sprinkle few drops of water ]

Add coriander leaves + coconut and mix well .

Serve hot with lemon wedges.

NOTES

  1. *** Red poha is healthier than white poha . It is rich in iron , zinc ,calcium , manganese etc . It is red because of the pigment called anthocyanin . It does not undergo excessive processing like white poha .
  2. Be careful while soaking ,should not become mushy .
  3. You can also add finely chopped potatoes .
  4. Y not add a tsp of sugar .
  5. while tempering you can also add peanuts /chana dal .
  6. You can drizzle few drops of lemon juice towards the end after putting off the flame and mix well
  7. Y not garnish with crushed skinless roasted peanuts .

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