PUFFED RICE 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 and the dish is so colorful so kids completely adore it. I kind of forgot about this dish, but, one day after I was married and moved into
, 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. Singapore
Peanuts – 2-3 tbsps
Potato – 1 (peeled and chopped into cubes)
Tomato – 1 (chopped into cubes)
Green Chillies-2 -3
Grated ginger – 2 tsps
Mustard Seeds -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
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 (
) 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. pori
Puffed Rice Uppuma, has got Tomato as one of the ingredients and I believe that tomato adds zest and color to this dish, therefore this dish goes to Sanghi of "Sanghi's Tasty Bites" for her blog's new event
Since Pori Uppuma has so many vegetables and peanuts and is nutritious to eat and kids would love to eat it because its soft, colorful and got potatoes which most kids love, I would love to send this to Deepa of "Simple Home cooking" for the event "Cooking for kids-P
otato", this event is started by Sharmi.
I would also like to send Pori Uppuma to Purva of "Purva's Dawat" for "Festive Food-Holi" event, as it is so colorful and festive looking.
I would also love to send Pori Uppuma to Srivalli’s Monthly Mingle 31 – Kid’s lunches originally started by Meeta as kids simply enjoy the color and softness of this dish and it is healthy and nutritious
I would also like to send this to PJ’s Tasty Bites for Toddlers event.This can be fed to ages 3 and up.