Poha Uppuma

  • Servings: 2
  • Difficulty: Simple
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A Happy Birthday recipe for my friend Revathi Subramanian:

Poha Uppuma

Splutter mustard, cumin a few black peppercorns, and urad dal in 1/2 canola and 1/2 sesame oil. Sauté onions, green chillies, chopped ginger. Add turmeric and sambar powder. Curry leaves, a few baby carrots cut into sticks and some potatoes cut into stick (small 1/4 inch by 1 inch) 🙂 . Chopped cilantro and a few mint leaves. Add 12 cherry tomatoes and cover and cook on low heat till tomatoes are soft. Salt and juice of one lime. Add 3 cups of washed thick poha (pounded rice – available at any Indian grocery store) and stir over low heat till warm. Garnish with fresh grated coconut and minced coriander.

Serve with lime pickles (cut into small pieces) and a yogurt raita of your choice. With as many candles on the side as you can bear to have lit.

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