Pori Upma Recipe | Puffed Rice Upma | Mumra(Rice Puffs) Upma | Churumuri Susla

Upma is a versatile recipe that can be served as a meal for breakfast/dinner, or as a snack or evening tiffin and there are tons of varieties too. Today, I am a popular Upma recipe from Kannadiga Cuisine, Karnataka special Churumuri Susla, nothing but a Pori Upma. This recipe was introduced to me by my friend Aishwarya's Mom. When i was talking about the kids after school snack recipes, she suggested me to try this tasty Pori Upma.

I love any type of upma and I don't even need chutney or any special side dish, just a spoon of curd and sugar is more than enough. Like me My kids also liked Upma but now-a-days they are not interested except Aloo Poha & Vermicelli Upma. For a change, tried this Pori Upma to serve my kids as after school snack, first on hearing the word "Upma" they said then after tasting a spoon they finished the whole bowl in no time. Pori Upma is so easy to make and tasty snack to go along with your tea. I suggest you to add more onions and peanuts, as it makes this humble dish to an extraordinary recipe with lovely flavor and taste. If you haven't tried or tasted Pori Upma, please give it a try and I am sure you will love it.

Pori Upma | Churmuri Susla Recipe

Prep time : 5 Minutes | Cook time :  10 Minutes or less

Recipe Category : Snack/Tiffin | Recipe Cuisine : Indina

Serves   2(kids)

Ingredients

1. Puffed Rice/Pori /Mumra     2 cups or more
2. Onion   1 no.(thinly sliced)
3. Green Chilli  2 no.(chopped)
4. Ginger   1 tsp(finely chopped)
5. Roma Tomato   1/4 cup (seeds removed, chopped)
6. Hing   a pinch
7. Curry leaves   few
8. Cilantro   1-2 tbsp(finely chopped)
9. Lime or Lemon Juice   1/2-1 tsp
10. Turmeric Powder    1/4 tsp
11. Chilli Powder   1/2 tsp
12. Salt    to taste
13. Oil   2-3 tsp
14. Mustard seeds    1/2 tsp
15. Urad dal   1 tsp
16. Peanuts   2 tbsp

Method 

• Chop vegetables and keep ready.
• Take pori in a colander and rinse it in a running water and leave it aside.
• Now heat oil in a kadai, when it is hot add mustard seeds and allow to splutter, then add peanuts and urad and fry till golden brown.
• After that add hing, sliced onion, ginger, curry leaves and saute for 1-2 minutes.
• Then add turmeric powder, chilli powder and stir fry for few seconds and then add chopped tomato and mix well.
• Immediately, add the rinsed and drained pori, enough salt and mi everything well and stir fry for a minute.
• Lastly add some finely chopped cilantro and lemon juice and switch off the stove.
• That's it..Tasty Pori Upma ready, serve hot with some Kara Boondi or Plain Sev on top.

Notes:
Adding tomato is optional. If using, use half ripe plum or roma tomato without seeds.
Pori Upma tastes best when served hot, top it with some boondi or sev to get extra crunch.
You can either green chilli or chilli powder, i used both as my chillies were not that spicy.
Adding salt is optional, here the rice puffs we get are without salt so I added.

Step by Step Pictures :
Chop onion, green chilli, ginger, cilantro and wash puffed rice/churmuri/pori and keep ready.

Heat oil in a kadai, add mustard seeds allow to splutter then add peanuts, urad dal and fry well, saute onions, stir fry with turmeric and chilli powder.

Then add tomato, mix gently and immediately add washed and drained pori, mix well, add lemon juice and cilantro. Serve Hot.