Peas poha upma

It’s that time of the year in Chennai when everyday is a potential school holiday. Give one holiday and we’re spoilt. We keep checking the news and whatsapp groups for a holiday announcement every day after that. For me, a school holiday means an extra hour of sleep, so that I start cooking late and I am late to office by the same amount of time that I am late on school days. I am consistent that way.

Peas Poha upma

I feel vulnerable when I am out of idli maavu (idli/dosa batter). It’s like you’re at a function and nobody seems to notice you and you don’t have your phone, so you can’t act busy. You could have scrolled through your empty whatsapp chat and looked at people’s profile pictures. Now you’re forced to look at people, half-smile because it’s not clear if they’re smiling at you. You end up making conversation with some aunty next to you and realize it’s not so bad after all. You realized you’re not as anti-social as you thought you were.

Only when I am out of idli maavu do I explore other tiffen possibilities. I quite enjoy the different tiffens that I come up with and I am surprised I didn’t try these more often. One of those days, I made Peas poha with the leftover Aval (poha) from Krishna Jayanthi. I like my poha on the chewier side, so I don’t cook it too long. If you like it softer, you can sprinkle a little bit of water and cook a little longer. This Poha Upma is infinitely customizable. I skipped the usual boiled potatoes because I wanted to cut down the carbs. Instead I added peas. You could add sweet corn or paneer or anything else you fancy. You can add some grated ginger for extra zing. You can add fried cashews for extra interest. Make it your own. It’s infinitely easy and is full of fresh, yummy flavours. Enjoy!

Peas Poha upma

Print Friendly, PDF & Email
Print Recipe
Peas poha upma
Peas poha upma is infinitely easy and is full of fresh, yummy flavours. Enjoy!
Peas Poha upma
Prep Time 5 minutes
Cook Time 5-8 minutes
Servings
3-4 people
Prep Time 5 minutes
Cook Time 5-8 minutes
Servings
3-4 people
Peas Poha upma
Instructions
  1. Soak poha/aval in a large shallow bowl of water for 2 minutes. Squeeze out the water and transfer the soaked and squeezed poha to a plate. Set aside.
  2. To a pan, add oil and when the oil turns hot, add mustard seeds and wait for them to splutter. Add the chopped onion and green chillies and fry until the onion turns translucent. Add green peas, turmeric powder and salt and mix. Add the soaked and squeezed poha to the pan and mix well until the poha is incorporated thoroughly with the spices. Close with a lid and cook for 3 minutes on low heat. Open and mix well. Taste and adjust seasoning. If you’d like your poha a bit more well- cooked/softer, sprinkle a bit of water, cover the pan and cook further for 2-3 minutes. Pour in the lemon juice, add the coriander leaves and mix well. Switch off. Serve hot.
Share this Recipe

Leave a Reply