![\"\"](\"\/mahanandi\/images\/atukulu\/atukulucopyrightedimage1.jpg\")
\n Rosematta Atukulu<\/em> and Green Chickpea Sprouts <\/small><\/center><\/p>\n
Recipe:<\/strong> 2 cups Poha (atukulu, rice flakes)<\/a> for seasoning: Heat oil in a wide skillet. When oil starts to shimmer, add and toast curry leaves, urad dal<\/a>, cumin & mustard seeds- in that order. When seeds start to pop, add the onion, chilli and chickpea sprouts. Saute to tender, for about five minutes.<\/p>\n Add the pistachios and cilantro. Sprinkle turmeric and salt. Mix.<\/p>\n While they are cooking, add poha to water and submerge for about 30 seconds. Quickly drain into a colander, or with your hands remove and add the poha to the skillet. (This is done to moisten the poha and do not keep them in water for long. They’ll lose the bite and turn to mushy.)<\/p>\n Toss to mix, and stir-fry for two to three minutes. Serve hot.<\/p>\n Health Labels:<\/strong> Notes: Upma with rice flakes or poha, also known as \u00c3\u00a2\u00e2\u201a\u00ac\u00c5\u201cAtukula Upma\u00c3\u00a2\u00e2\u201a\u00ac\u00c2\u009d in Telugu, is a favorite at thousands of road-side stalls specializing in serving quick meals in Andhra, India. The preparation starts with saut\u00c3\u0192\u00c2\u00a9ing of vegetables, seasoning and then moistened poha is added. Cilantro, lime juice and roasted peanuts are the garnish, and it is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,103,166],"tags":[],"class_list":["post-1153","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-poha-atukulu-riceflakes","category-rosematta"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1153"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1153\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(makes a sparse meal for two)<\/p>\n
\n1 red onion or 3 small shallots – finely chopped
\n3 – Indian or Thai variety green chillies – finely chopped
\n1 cup – chickpea sprouts (small brown<\/a> or green variety)
\n¼ cup – roasted and unsalted pistachios (or peanuts)
\n¼ cup – finely chopped fresh cilantro leaves<\/p>\n
\n1 tablespoon – peanut oil
\n1 tablespoon – urad dal<\/a> – toasted dal tastes wonderful in upma
\n¼ teaspoon each – cumin and mustard seeds
\n1 sprig – fresh curry leaves
\n¼ teaspoon – turmeric
\nSalt and lime juice to taste<\/p><\/blockquote>\n![\"Atukula](\"\/mahanandi\/images\/atukulu\/atukulucopyrightedimage2.jpg\")
\nWorshipping the Verdant Season with Coral Atukula Upma<\/center><\/p>\n
\nTraditional India-Vegan, Diet-friendly
\nRosematta Poha: Carbohydrates, the complex kind
\nChickpea Sprouts: Protein and Vitamins
\nPistachios – Hormone-free fat
\nSpices – Digestion-aid and for well-being<\/p>\n
\nTomatoes, beans, grated fresh coconut etc are also added to the poha upma.
\nRosematta poha, purchased at Apna Bazar, Bellevue, WA.<\/a>
\nRosematta Poha Snack – the sweet kind, from Kerala.<\/a><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"