Puffed Rice Upma is also known as borugula upma in Telugu, Pori upma in tamil is a south Indian breakfast, snack or brunch food. This is similar to pav bhaji or bhel in Mumbai It’s a common street food in rayalseema and north karnataka.
This dish originated from North Karnataka originally served with mirchi bhajji or yogurt, which can be found only these regions.
My variation is bit different from which its prepared in andhra, in which they use tamarind ( generally do not use as my wife is allergic ;-)….) , fried gram and fresh coconut.
- Serves: 3 nos
- Preparation time: 10 to 15 minutes
Ingredients:
- Puffed Rice – 250 Grams
- Groundnuts – 50 gms
- Green Chili’s – 2 to 3 nos
- Turmeric – 1 tsp
- Tomato – 1 nos (Optional)
- Salt to taste
For Tempering:
- Mustard – 1 tsp
- Jeera – 1 tsp
- Urad Dal – 1 tsp
- Channa Dal – 2 tsp
- Curry Leaves
For Garnishing:
- Coriander Leaves
- Lemon Juice
Method:
- First wash and soak the puffed rice (murmura) in deep pan of water for about 5 minutes. Squeeze out the water by hand and keep the puffed rice aside for further use.
- Fry the groundnuts and keep them aside for later use.
- Heat oil a heavy bottomed vessel or wok , add mustard seeds and allow to splutter. Add cumin seeds, urad dal, channa dal and saute till the dal turns red and then add curry leaves and green chilis and saute for a few seconds.
- Add chopped onions and then add tomatoes (optional) fry them till nicely done.
- Finally add the puffed rice to the pan and toss it along with the other ingredients in the pan.
- Toss it until the wetness goes in the puffed rice. Now add the roasted groundnuts and the lemon juice and garnish it with chopped coriander leaves.
- Always after adding lemon juice please check for salt and put in more if required.
Serve this with Mirchi Bhajji / Yogurt / Individually also would be fine.
Kalyon Subbarao 