CURRY LEAVES POHA/ FLATTENED RICE UPMA

 

 

 

 

 Flattened rice is my healthy,go-to breakfast option. I have tried and posted seven different breakfast options involving poha/flattened rice on this blog.This time,I wanted to try something new.  This upma is akin to curry leaves rice.In  place of rice,I have used poha.This powder comes in handy, while preparing ,kuzhambu and vegetable curries as well. Hence,whenever there is abundant curry leaves,you can make this powder and stock it inside the refrigerator.Don't add coconut if you want to prolong the shelf life of the powder,as it will turn rancid.

 

 

 

 

 

 

 

 

INGREDIENTS FOR CURRY LEAVES POWDER

 

CURRY LEAVES- 4-5 SPRIGS

 

URAD DAL- 4 TSP

 

GRAM DAL- 4 TSP

 

PEPPERCORNS- 1/2 TSP

 

CUMIN SEEDS- 1/4 TSP

 

RED CHILLIES- 2-3 NOS

 

TAMARIND- SMALL PIECE

 

SESAME OIL (FOR ROASTING)- 1 TSP

 

DRY COCONUT / COPRA- 2 TBSP

SEASONING INGREDIENTS

 

SESAME OIL- 3 TSP

 

URAD DAL SPLIT- 1 TSP

 

MUSTARD- 1 TSP

 

ASAFOETIDA- 3/4 TSP 

 

GROUND NUTS- 4 TSP

 

OTHER INGREDIENTS

FLATTENED RICE-  2 CUPS

 

WATER- 2 CUPS

 

SALT TO TASTE 

PROCEDURE

1. Wash,rinse flattened rice in running water to remove impurities thoroughly. After washing,soak flattened rice in 2 cups of water for twenty minutes. If you are using thick variant,then this quantity of water will be appropriate.

2. In a pan add a tsp of oil and roast the lentils,peppercorns,red chillies,cumin seeds till the ingredients become crisp.

3. In the same pan,fry curry leaves till it slightly changes colour and shrinks in size. A nice aroma pervades the house as the curry leaves gets fried.

4. On cooling,grind roasted ingredients,curry leaves and dry coconut to a fine powder using a blender.

5.In a pan heat sesame oil. Splutter mustard seeds,then add urad dal,groundnuts,asafoetida.

6. Add softened flattened rice over the seasoning and mix well.

7. Add salt with the ground powder and mix well. Now add the same over the flattened rice and blend well.