Atukula upma ( Poha upma)

• Atukula (poha/Avalaki) upma is very common tiffin (breakfast) item in Karnataka. The first time I tasted this was in my in-laws house. I am not sure if Andhra people do this upma or not, but my mom never made this. I loved it the very first time I tasted it. All I can say is simplicity at its best.

• Its a very simple recipe which can be whipped up in less than ten minutes. Ultra satisfying and always comes in handy for a quick fix meal.

Recipe:

Poha (Atukulu/Avalaki) - 2 cups

Medium onion- 1

Peanuts about 10

green chille- 4

few curry leaves

coriander leaves

lemon juice and salt.

• In a skillet add a tablespoon of oil followed by mustard seeds. When mustard starts to dance around add the peanuts, half teaspoon each of chana dal and urad dal. When slightly brown add the green chille and curry leaves. Then add the onions, a pinch of salt, turmeric and cook till onion becomes soft.

• While the onion is cooking take the poha under the cold water and rinse it of twice. Put the poha immediately in the collander and drain the excess water.

• Once the onions are soft add the poha, followed by salt. Reduce the heat to low and cook the poha for five to seven minutes. Once done add some lemon juice and chopped coriander.

NOTE:

Its important to use thick poha for this recipe, if not poha will become mushy.

Bisibele bath: A classic Karnataka dish

When I think of Karnataka cuisine the first thing which pops into my mind is Bisibele bath. Bisi means hot, bele means dal so bisibele bath is nothing but hot dal rice. Like obbatu (bobbatlu/puran poli) bisibele bath takes a special place during festivals and weddings. It’s a one pot meal in which you get your protein, carbs and veggies cooked to perfection in our favourite Indian spices. Cucumber raita on the side is a nice compliment to this classic dish of Karnataka.

Freshly ground spices sure taste great. But I just use the powder my co-sister gives me. I generally freeze it and just take little bit at a time. Freezer is absolutely a wonderful way of storing the spice powders. Freezing not only keeps them fresh, they also stay longer. Like I mentioned in my Vangi bath post, having the pre made bisibele bath powder you can really whip up the whole meal in about forty five minutes. Some make their bisibele bath in pressure cooker. I like when my rice is not too mushy but still holds it shape. So, I cook mine directly in a deep pot.

In my inlaws house, who are from Karnataka they use the same spice powder for both Vangi bath and Bisibele bath. For bisibele bath powder recipe click here



For sometime i was thinking about posting this recipe, but when I came to know that lovely Asha was hosting the RCI: Karnataka, then i knew i had to send it to her. I hope i am not too late dear in sending this post.

Ingredients:

(Serves 3 people)

Basmathi rice: 3/4th cup
Toor dal (kandi pappu): ½ cup
Beans (about 30) cut into half inch pieces
Large carrot: 1 cut into half inch pieces
Frozen peas: ½ cup
Small potato: 1 cut into small cubes
Medium size ripe tomato: 2 cut into small pieces
Bisibele bath powder: 3 tsps
Turmeric powder: ¼ tsp
Salt: 2 to 3 tsps
Freshly squeezed lemon juice: 4 tsps
Oil: 1 tsps

For tempering ( talimpu):

Oil: 2 tbsps
Few mustard seeds
Chana dal : 1 tsps
Turmeric: 1/4th tsp
Few curry leaves
Small onion: 1 (chop into small pieces)
Hing (asafetida): 5 pinches





If time permits, soak toor dal for few minutes. Then take a deep pot, add seven cups of water, toor dal, 1 tsp oil and half tsp of salt and bring it to a boil. Then reduce the heat and cook till the dal is half way done. This takes about ten minutes. Mean while prep all the veggies. After ten minutes add the beans and tomato and cook for another five minutes. Then add the rest of the veggies: carrot, potato and peas.

Just stir a minute then add the washed rice, mix and cook till the rice is about eight percent done.

Meanwhile in another pan do the tempering. Add oil and mustard seeds, once the mustard seeds start popping, add the chana dal, curry leaves and onion. Cook till onion becomes soft, then add the hing and turn the stove off.

In a small cup, take the bisi bele bath powder and salt. Mix with few tsps of water, stir and once the rice is about eight percent cooked add this mixture in to it. This helps from forming any lumps. Stir the whole mixture gently, see if you need more water and cook till the rice is completely done.Then at the end add the lemon juice and the tempering and turn the heat off.



Let the bisibele bath sit for few minutes so that all the flavors are well incorporated.

Before serving add some ghee on top, and enjoy with some cucumber raita and chips on the side. It sure is one satisfying meal.