Every thing about POHA UPMA | Vahrehvah, poha upma recipe,
poha upma recipe :
Poha upma is one of the most simple and delicious breakfast made of flattenedrice. Poha is also known as pohe or atukula or avil in different languages in India. Poha is a popular dish from Maharashtra and western region of India. It is one of the easy to cook, nutritious snack and often eaten for breakfast or brunch or as a snack. People usually on a low caloriediet are often asked to eat poha for breakfast.
Pohayor Poheupma is a traditional dish of Maharashtra. Its origins are unknown. Northern variants of this dish tend to be sweet, while Maharashtrian pohay tends to be spicy. It is also often served with an extremely spicy curry, locally called 'tarri'. Pohay with tarri is a relished snack in the Vidharbha region of Maharashtra state.
Pohay is made of flattened, processedrice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-fatatas). It is a high carbohydrate, low fat, quick meal that can be made in minutes. Pohay is easily available in most tea shops (amrutul-lyas) and other restaurants. In Maharashtra, KandePohe is a classic item made with lots of onion and Pohe to makes a very tasty breakfast dish. Kande Pohe is served with hot tea. This dish is very simple, nutritious and easy to make. Even kids, adult, young, and old or just everyone love to eat.
They also add potatoes and peas to make it tastier for kids. You can also add any fresh sprouts if you want it to be nutritious. It is a part of global cuisine nowadays though it is believed to have its origin in the Indian cuisine. Poha upma is a healthy breakfast or anytime snack made out of flattened/beatenrice, groundnuts, spiced with greenchilies, curryleaves and garnished with corianderleaves and lemon juice to give that extra zing of tanginess to the dish.
It is fragrant and mild. Poha in its raw form feels hard. It is usually washed and drained so that it absorbs the water. It is also used to make savory dishes like potatopoha, papads, pohadosa, chivda, poha ladoo etc. Pohais available in 2 varieties in the Indian grocery stores - Thick poha and Thinpoha.The Thick variety is thicker as the name indicates. The thin variety is used specifically to make "chivda". Pohaupma is made out of the thick variety of poha. Everyone has their own subtle variation of making the Atukulaupma or Pohaupma.
Atukulu are also very flexible in the way that they adapt to the major ingredient in the recipe. I've heard of Poha being used instead of rice in Pulihora, Curd Rice, Tomato baath,Aloo baath. Well I guess its just upto your mood and taste where you want to use them, so go on and try. Atukulaupma is a very common tiffin item in Karnataka and few states of southern India. For centuries, this common food fare is a “fills the belly and wards off the hunger” kind of morning meal whether one works as a tenured servant or as a daily laborer.
This is the easiest, quickest and yummiest breakfast. Wash and soak Poha in water for 3 mins and strain the water and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, dry red chillies, channa dal,urad dal, peanuts, fresh curry leaves and hing.Saute till the get fried properly. Add turmeric powder, salt, chopped green chillies and onions and sauté. Saute till the onions are cooked then add the soaked poha and mix well and cook for 5 mins. Garnish with freshing chopped coriander leaves and close and for cook for another 2 mins.
Remove and lastly add lemon juice mix and serve hot. In the states of Karnataka and Tamil Nadu they add fresh grated coconut in the last and serve. For a different variation, coastal region of Maharashtra add sweet peas or dried shrimp in the Poha upma which is called Sode in Marathi.Some variations that you can also make are, while adding onions; you may also add fresh green peas and or peanuts (If adding peanuts take care to fry them well with the onions). Garnishing sprinkle some grated coconut or dry coconut along with coriander. Do try this yummy breakfast item and keep your family happy.
This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles.
Soak Poha in water for 3 min and strain the water and keep a side. Take a pan add oil, murstard seeds,cumin,red chilli, channa dal,urad dal,peanuts,curry leaves,hing,mix then add turmuric,salt,mix well cook till onions are cooked. Then add soaked poha,mix well cook for 5min then add coriander leaves chopped closed it with lemon juice.