PUFFED RICE UPPUMA (PORI UPPUMA)

PUFFED RICE UPPUMA (PORI UPPUMA)

We were used to snacking in the evenings and every evening Amma used to rustle up some tiffin for us, but sometimes we used to get bored with the usual fare and then amma used to make Pori (Click on the link to know more about Pori ) Uppuma for us, which is not only nutritious but tasty and kids love the softness and guess what a lot of vegetables used to go in along with it. I kind of forgot about this dish, but, one day after I was married and moved into Singapore, while I was pondering over what to make for nashta (evening snack or tiffin as it is called), I remembered the Pori Uppuma, so I made it. I served it to my husband(who happens to be a Maharashtrian, by the way) with a dash of lime and he told me they make it too and it’s called “Sushila” I kind of felt weird about the name, sounds like the name of a girl….Its called Pori Uppuma down south….what the heck, call the dish by any name it still tastes the same, there is some variation from one state to another, but I still call it my Amma’s signature dish. So here’s a low fat and nutritious dish that you can rustle up for your loved ones.

Ingredients

Puffed Rice(Pori/ Kurmura) - 400 gms (2 Packets)

Peanuts – 2-3 tbsps

Onion-1(finely chopped)

Potato – 1 (peeled and chopped into cubes)

Tomato – 1 (chopped into cubes)

Green Chillies-2 -3

Grated ginger – 2 tsps

Mustard Seeds -1 tbsp

Bengal gram (Chana dal) l-1 tbsp

Turmeric powder – 1 tsp

Asafetida – a pinch

Salt as per taste

Oil – 2 tbsps

Curry leaves – A sprig

Coriander leaves for garnish

Lemon – ½ a lemon

Method

In a wok, heat 2 tbsps of oil, Fry the peanuts until u see them cracking and slightly brown, keep aside. In the same oil put in the mustard seeds and chana dal and when the mustard seeds start to splutter, add in the green chillies, ginger paste and curry leaves and fry for a minute. Now add Onion and fry until transparent, then add in the tomatoes and potatoes, add salt as per taste, turmeric and a pinch of asafetida. Add in the fried peanuts.

Wash the puffed rice (pori) in a colander and soak for about 5 minutes, you can do this while the vegetables are getting cooked. Once, the potatoes are soft and cooked. Add in the soaked puffed rice. Mix well and cook covered for 5 minutes, then switch off the flame and keep it covered for another 5 minutes. Squeeze lime, mix well and serve hot.