Pori Upma Version 2 / Bhel Upma /Muri Upma

I have already explained how to make quick upma using pori or puffed rice in Pori Upma
This version also very similar to the previous one but with little extra fittings

Ingredients

• Pori / Puffed rice - 2 cups
• Green chillies - 2 or 3
• Onion - 1 (medium sized)
• Peanuts (raw) - handful or more
• Carrot - 1 or 2 grated
• Oil - 2 teaspoons
• Mustard - 1 teaspoon
• Curry leaves - little
• Salt - 1 teaspoon
• Turmeric - a pinch

Topping / Garnish

• Sweet and Green Chutney - as required
• Sev / Ompodi - as required
• Coriander leaves - little

Check out for Chutney recipes at Chat Chutneys

Method

• Wash and drain the puffed rice
• In a kadi heat oil and splutter mustard seeds
• Fry chillies, curry leaves and peanuts in it
• Add onions and saute it
• Put carrot and just swirl it once
• Add the soaked puffed rice and mix it well
• Put salt and mix it once again

Serving

• Put the upma in a serving plate / bowl
• Top it with sweet and green chutney(s)
• Garnish it with sev and coriander leaves

Broken Matta Rice Upma / Palakkad Matta Rice Upma

This is a very healthy and tasty breakfast especially for people who are health concious people
You can also find similar recipes in Arisi Upma / Varagu Arisi Upma

Ingredients
Part 1 - Upma

• Broken Matta Rice - 1 1/2 cups
• Toor Dhal - 1/4 cup
• Cumin seeds / Jeera - 1 teaspoon
• Pepper - 1/2 teaspoon
• Water - 2.5 cups
• Salt - 1 teaspoon

Part 2 - Seasoning

• Gingelly oil - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Urad /Channa Dhal - 1/2 teaspoon each
• Red chilly - 2 nos
• Curry leaves - few

Part 3 - Garnish

• Coconut - 2 tablespoons (grated)

Method

Step 1 

• Soak toor dhal, cumin seeds and pepper for 10 minutes
• Filter it but do not discard the water

Filter 

• Grind it into a coarse paste

Coarse paste

Step 2 - Seasoning and Saute

• Heat oil in a kadai.Splutter mustard seeds
• Fry urad and channa dhals in it
• Also season curry leaves and red chillies
• Saute the coarse paste in it

Seasoning

Saute

• Pour water (including the one used for soaking dhal).Add salt and boil
• Add broken matta rice and stir it well

Pour water and boil

Put Matta Rice

Stir the contents

Step 3 - Upma / Pressure Cooking

• Transfer the contents to a container that fits into a pressure cooker
• Pressure cook for 2 whistles
• Once done wait for the pressure to get released
• Open and garnish with coconut

Pressure Cook

Garnish

• Serve hot with chutney

Pori Upma / Puffed Rice Upma / Muri Upma

This is a simple, quick and a tasty upma especially during rainy seasons
This is a very quick version of Pori Upma which can be prepared in no time
Also check out for another version at Pori Upma Version 2

Ingredients

• Pori / Puffed rice - 2 cups
• Green chillies - 2 or 3
• Onion - 1 (medium sized)
• Peanuts (raw) - handful 
• Oil - 2 teaspoons
• Mustard - 1 teaspoon
• Curry leaves - little
• Salt - 1 teaspoon
• Turmeric - a pinch

Garnish

• Coriander leaves - little
• Grated coconut - 2 tablespoons
• Lemon - 1 teaspoon

Method

• Wash and drain the puffed rice
• In a kadi heat oil and splutter mustard seeds
• Fry chillies, curry leaves  and peanuts in it
• Add onions and saute it
• Now put the washed pori , salt and turmeric.Mix well
• After 2 minutes garnish with coconut and coriander leaves
• Switch off the stove and squeeze lemon
• Hot Pori Upma is ready.Serve it with curd

Millet Khichadi

Happy to blog after a long break and here comes healthy and wholesome tiffin
This is done using Varagu and Kuthiraivali Arisi.But you can use any combination
You can find a similar recipe Varagu Arisi Upma in this same blog
The only difference is that in this recipe more vegetables are added

Ingredients

Part 1 - Millet Udasal /Arisi Kurunai

• Varagu Arisi + Kuthiraivali Arisi - 3 cups (You can use any millet combination)
• Toor dhal - 1/4 cup
• Cumin seeds - 1 teaspoon
• Pepper - 3/4 teaspoon
• Dried red chillies - 3 nos

Part 2 - Seasoning and Saute

• Oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Channa dhal + Urad dhal - 1 teaspoon
• Green chillies - 1
• Ginger - little
• Curry leaves - little
• Onion - 1 (finely chopped)
• Tomato -1 (diced)
• Capsicum - 1 (cubed)

Part 3 - Vegetables

• Peas - 1/2 cup
• Beans - 1/2 cup (cut into small pices)
• Carrot - 1 cup (finely chopped)
• Potato - 1/2 cup (cubed)

Part 4 - Others

• Water - depends
• Salt - 1 1/2 teaspoons
• Coriander leaves - little
• Lemon juice - 1 tablepoon

Method

Step 1 - Udasal / Kurunai

• Take the items mentioned under "Part 1 " except varagu and kuthiraivali rice in a mixer and grind it coarsely
• Add it to varagu and kuthiraivali rice and mix well
• Measure this udasal / kuranai

Step 2 - Seasoning and Saute

• Heat oil in a kadai. Splutter mustard seeds and season with urad / channa dhals
• Add chillies, ginger and curry leaves 
• Saute onions with a pinch of salt
• Add tomato cubes and cook till it is soft
• Put capsicum in it.Make sure its crunchy
• Add all the vegetables one by one
• Put 1/2 teaspoon of salt now and mix well
• Close the lid and leave it for 5 minutes

Step 3 - Millet Khichadi

• Pour 3 cups of water for 1 cup of udasal
• Put salt and coriander leaves and allow it to boil
• Slowly add the udasal and mix well
• Cover it and cook it in a medium flame
• Open the lid once in 5 minutes and stir the mixture
• Cook till the water is absorbed and vegetables are boiled
• Switch off the stove
• Add lemon juice and garnish with coriander leaves

Serve hot with curd and pickle

Brown Rice Mor Kali / Brown Rice Buttermilk Upma

Mor Kali / Mor Kozhu is made out of rice flour and sour buttermilk.I tried out the same using brown rice and it came out well so here is the recipe for you all

You can find out regular morkali in this link Mor Kali.Similarly there is another popular Andhra tiffin made out of sour curd named "Perugu Pindi" and click this link for the recipe Millet Perugu Pindi

Ingredients
Part 1 - Soaking and Grinding

• Brown rice - 1 cup
• Sour curd - to soak the contents + some more
• Green chillies - 3 nos
• Salt - 1 teaspoon
• Hing - little

Part 2 - Tadka / Seasoning

• Gingelly oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Channa dhal - 1/2 teaspoon
• Curry leaves - little
• Mor milagai / Marinated chillies / Butter milk chillies - 3 or more

Method

Step 1 - Soaking and Grinding

• Soak brown rice in butter milk for about 6 hours

• To it add hing, salt and green chillies and grind it to a thin batter

Step 2 - Seasoning and Brown Rice Mor Kali

• Heat gingelly oil in a kadai and splutter mustard seeds.Season curry leaves and channa dhal
• Fry buttermilk chillies / mor milagai in it

• Carefully pour the ground batter and stir it without lumps.The batter will start thickening.You may pour some more buttermilk if needed

• Close the lid and cook in a slow flame for about 20 - 25 minutes.Stir it in between say once in 5 minutes

• The mixture will start leaving the sides of kadai

• Keep stiring it till it does not stick to kadai completely

Brown rice Mor Kali is reday.Serve hot

வரகு அரிசி உப்புமா / Varagu Arisi Upma / Millet Arisi Upma

This is very much similar to regular arisi upma which is made out of raw rice.Here we use Varagu or any other millet which is very healthy so weight watchers will enjoy this tiffin.It can be made even during fasting days that's the reason I tagged under festival
You can find out the recipe for Arisi Upma here

Ingredients
Part 1 - Arisi Udasal / Arisi Kurunai

• Varagu Arisi / any other millet - 3 cups

• Toor dhal - 1/4 cup
• Cumin seeds - 1 teaspoon
• Pepper - 3/4 teaspoon
• Dried red chillies - 3 nos

Part 2 - Seasoning

• Gingelly oil - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Dried red chilly - 1
• Green chilly - 2 nos
• Urad dhall - 1 teaspoon
• Channa dhall - 1 teaspoon
• Hing - little
• Curry leaves - few

Part 3 -Others

• Water - as required
• Grated coconut - 1/2 cup
• Salt - 2 teaspoons

Method
Step 1 - Udasal / Kurunai

• Take the items mentioned under "Part 1 " except Varagu Rice in a mixer and grind it coarsely

• Add it to varagu rice and mix well

•  Measure this udasal / kuranai

Step 2 - Vragu Arisi Upma

• Heat oil in a kadai / bronze pot (vengala paanai in tamil) and season with "Part 2" items

• Pour water.The ratio of udasal : water should be 1: 2.Put salt and allow it to boil

• Once it starts boiling switch off the stove and add udasal carefully (prepared in step 1) and mix it well

• Cover it with a lid and cook it in a medium flame for about 15 - 20 minutes.Open the lid once in every 5 minutes and stir it

• Once done add grated coconut and switch off the stove and then mix it

• Keep it closed for 5 minutes and then serve

Hot delicious "Varagu Arisi Upma" is ready.Serve with Vatha Kuzhambu and Coconut Chutney