Well well well... This is my favourite Indian Tiffin, made jhatpat, when hungry. Although the pics following indicate a little wet poha upma, but it is generally har dana seperate, meaning in telugu we call it as viriviriga. Now lets see the procedure.
One thing to note, if you like it to come close or like in the format of the photos, then add a little water extra(sprinkle more water) otherwise just sprinkle water so that the poha gets a little damp thats all.
I am very fond of vegetables in any item (I feel that would be more healthy than eating just upma), but most of the vegetables are optional except onions. So try it and let me know how it comes !!!
Poha ( Think is preferable since it does not get damp easily, if using thin then put very little water)
Salt to taste
Method of preparation
1. Take a kadai/pan and add oil to it. Let it heat and add mustard seeds,after they splutter add Jeera.
2. Add onion, green chillies to the above and let it turn golden brown. Add turmeric.
3. Add all the vegetables and let them cook. Add salt to taste, for poha also. Add peanuts and cashews if you want to add them.
4. Now take poha and sprinkle water on it. Water should make the poha a little wet but it should not loose its phool phool nature. Add the poha and mix well.
5. Garnish with coriander at the end. Poha upma is ready to serve.
Enjoy Poha upma with any pickle, preferably Tomato or Lime pickle and with Yogurt.