Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Rosematta Atukula Upma

Upma with rice flakes or poha, also known as “Atukula Upma” in Telugu, is a favorite at thousands of road-side stalls specializing in serving quick meals in Andhra, India. The preparation starts with sautéing of vegetables, seasoning and then moistened poha is added. Cilantro, lime juice and roasted peanuts are the garnish, and it is served hot with a side order of coffee or tea. 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.

For our meal today, I have prepared the upma with rosematta poha. The red colored rosematta rice grains which have been parboiled, are flattened by heavy rollers, then dried naturally. This produces coral colored rosematta poha with pronounced nutty taste, which is just addictive. Keeping up with the upcoming season and the festivals, I have added green chickpea sprouts and pistachios to upma. Coral and green, it was a good meal.


Rosematta Atukulu and Green Chickpea Sprouts

Recipe:
(makes a sparse meal for two)

2 cups Poha (atukulu, rice flakes)
1 red onion or 3 small shallots - finely chopped
3 - Indian or Thai variety green chillies - finely chopped
1 cup - chickpea sprouts (small brown or green variety)
¼ cup - roasted and unsalted pistachios (or peanuts)
¼ cup - finely chopped fresh cilantro leaves

for seasoning:
1 tablespoon - peanut oil
1 tablespoon - urad dal - toasted dal tastes wonderful in upma
¼ teaspoon each - cumin and mustard seeds
1 sprig - fresh curry leaves
¼ teaspoon - turmeric
Salt and lime juice to taste

Heat oil in a wide skillet. When oil starts to shimmer, add and toast curry leaves, urad dal, cumin & mustard seeds- in that order. When seeds start to pop, add the onion, chilli and chickpea sprouts. Saute to tender, for about five minutes.

Add the pistachios and cilantro. Sprinkle turmeric and salt. Mix.

While they are cooking, add poha to water and submerge for about 30 seconds. Quickly drain into a colander, or with your hands remove and add the poha to the skillet. (This is done to moisten the poha and do not keep them in water for long. They’ll lose the bite and turn to mushy.)

Toss to mix, and stir-fry for two to three minutes. Serve hot.

Atukula Upma with Chicory Coffee
Worshipping the Verdant Season with Coral Atukula Upma

Health Labels:
Traditional India-Vegan, Diet-friendly
Rosematta Poha: Carbohydrates, the complex kind
Chickpea Sprouts: Protein and Vitamins
Pistachios - Hormone-free fat
Spices - Digestion-aid and for well-being

Notes:
Tomatoes, beans, grated fresh coconut etc are also added to the poha upma.
Rosematta poha, purchased at Apna Bazar, Bellevue, WA.
Rosematta Poha Snack - the sweet kind, from Kerala.

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Poha (Atukulu), Rosematta Rice (Tuesday March 11, 2008 at 6:03 pm- permalink)

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4 comments for Rosematta Atukula Upma »

  1. HI Indira garu,

    Nice attucula upma with little variation. When was in my mother’s home, one thing I could cook before 10th std is attulula upma. It is nice touch to add sprouted green channa to the upma.

    Regards
    laxmi.

    Hi Laxmi garu,
    oh me too.:) it’s easy to prepare and tasty too for evening snack. We used to make it quite frequently back in those days.
    -Indira

    Comment by laxmi — March 20, 2008 @ 12:06 pm

  2. Dear Indra
    Though I am a regular visitor of this blog, I have not interacted . Your recipes are very healthy, I should say.
    Where do we get rosematta rice and poha in US ? Please throw some light on this . Thank you very much .
    Regards
    Prethi

    Comment by Prethi — March 24, 2008 @ 2:35 pm

  3. You must try this, this is so delicious. Thanks

    Comment by yycsepticservices.ca/ — August 18, 2020 @ 9:53 am

  4. I really appreciate your idea here. Thanks

    Comment by About us — August 18, 2020 @ 9:55 am

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