While preparing this dish remember Kuchela and Krishna’s Leela.

Ingredients:

• Flat rice/ Poha/ attukulu – 2 cups
• Potatoes – 2 (chopped to small cubes)
• Green chillies – 1 (finely chopped)
• Grated ginger – 1/2 inch piece
• Curry leaves – 10 / handful
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Roasted peanuts – handful
• Fresh grated coconut – 2 tsp (optional)
• Finely chopped tomatoes – 1 (optional)
• Coriander – handful (chopped)
• Asafoetida – a pinch
• Turmeric – 1 tsp
• Lemon juice – from 1/2 a lemon
• Oil – 1 tbsp
• Salt to taste
• Sev

Procedure:

• Wash the flat rice and soak if required (flat rice vary in thickness, if the flat rice is thick soak it for a few minutes or if they are thin just wash them that would be enough to softened the rice)
• In a wok or pan, Heat the oil on medium high
• Add mustard seeds, allow to splatter and then add cumin seeds
• To the above, add asafoetida, curry leaves, chopped green chilly, grated ginger and turmeric powder
• Add the potatoes to the tadka with a pinch of salt which helps the potatoes to cook evenly
• Cover and cook till the potatoes become soft.
• Add the flat rice which was washed and/or soaked and mix well till the flat rice is well coated with turmeric and then add salt.
• Now add the chopped tomatoes, grated coconut, lemon juice and roasted peanuts to the flat rice and mix well. It is not required for the tomatoes to be cooked they have to be a bit raw. This way it adds moisture to the upma. (this step is optional)
• Garnish the Upma with coriander leaves and Sev
• Serve this Upma along with coconut / coriander chutney to Lord Krishna and enjoy His Prasadam