I make Poha, Atukulu, or Beaten Rice for breakfast every week. I make it in very many different ways as:
- Kanda Pohe or with Onion
- Batata Pohe or with Potato
- Vangi Pohe or with Brinjal
- Matar Pohe with Peas
- Indori Pohe as made in Indore
- North Indian Style Poha with Fried Potatoes and Peanuts
- Dadpe Pohe, an uncooked version from Maharashtra
- Atukula Daddojanam or Mosaru Avalakki with Dahi or Yogurt
- Benarasi Chura Matar
Today I am presenting Nimmakaya Atukula Pulihora, which is a easy-to-make snack or breakfast; it is light yet filling. It is a variation of Nimmakaya Pulihora which is made with rice.
- Cups Atukulu/Poha/Beaten Rice - 1.5
- tbsp Peanuts - 2
- tsp Udad Dal - 1
- tsp Rai/Mustard Seeds - 1
- Red Chillies - 3 or 4
- tbsp Lemon Juice - 3
- tbsp Oil - 1
- Salt to Taste
- Pinches Turmeric - A Couple of
- Leaves Curry - A Few
- Soak the beaten rice in water for about 30 seconds.
- Drain and set aside in a colander for about 30 minutes.
- In a kadai/wok, heat the oil.
- Add mustard seeds and let them splutter.
- Add udad dal and fry till light brown.
- Add the peanuts and split red chillies.
- Fry till the peanuts start to pop.
- Add the curry leaves and turn off the heat.
- Add the soaked beaten rice, salt, and turmeric.
- Mix well.
- Add the lemon juice and mix well.
- Set aside for 10 mins.
- Serve the Nimmakaya Atukula Pulihora.
Do not soak the beaten rice for too long, otherwise it will turn to mush.
As with any dish with lemon, if you serve this immediately it will taste too sour.