One of my favorite breakfast while growing up was Poha upma. Each family/region probably has a different version of this and I found that the Oriyan version is much more simpler and faster to make.
Since we have got used to our version of Poha Upma, it was definitely a lot different and plain. Next time I would add a few peanuts and more vegetables. The kids missed the potatoes in this for sure!
Check it out for Day 2 Week 3 of BM #29.
Source - here
Ingredients -
Thick Poha / Flattened Rice 2 cups
Onions, finely chopped 1/2 cup
Tomato, chopped 1/2 cup
Turmeric 1/4 tsp
Green Chillies 2-3 (or to taste)
Salt as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Curry leaves few)
Method Of Preparation -
In a wok/kadai heat oil and prepare the seasoning. Add the mustard seeds and cumin seeds. After they pop, add the curry leaves and saute the onions until they are translucent.
Wash and drain the thick poha in a colander. Set aside for upto 5 min.
Add the green chillies, tomatoes, turmeric and salt. Cook until the tomatoes are mushy.
Transfer the drained poha and mix well. Remove from fire and serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.
Preparation Time 15 min
Serves 2-3
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