Pori Upma - Murmur Kichidi

This is my take on Bhelpuri. This is a cooked version, with less spices and a great way to empty that 4 pound bag of puffed rice you bought last year!

Pori Upma / Murmur Kichidi

Ingredients:

• puffed rice / pori/ murmur - 4 cups
• onion - 1 big
• tomato - 1/2
• green chilies - 2
• carrot - 1
• green beans - 5
• turmeric powder - 2 tsp
• mustard seeds - 1 tsp
• curry leaves - 2 sprigs
• cilantro, enough for 1/4 cup
• peanuts - 2 tbsp
• high heat oil, for sauteing
• salt and pepper, to taste

Method:

1. Peel and cut carrots into matchsticks.
2. Snap and de-string the beans. Chop the beans finely.
3. Chop onion and tomatoes finely. Also cut the green chillies into thick slices.
4. Finely chop cilantro. You will need about 1/4th of a cup.
5. Take the pori in a sufficiently big bowl and fill enough water to completely soak the pori. Add salt and 1 tsp turmeric powder. After 2 minutes, squeeze out the water from the pori and keep it aside.
6. Marvel at the gunk left behind, in the water. Try not to think of the possible nutrients lost in the process. This step is optional :)
7. In a wok or kadai, heat oil for sauteing. Add the green chilies and saute until the chiles have blistered. Remove and discard the chilies, with a slotted spoon.
8. To the chili-infused oil, add mustard seeds. When the mustard seeds splatter, add the peanuts.
9. After a minute, add the onion and curry leaves. Let it turn translucent.
10. Add carrots, beans, remaining turmeric powder and enough salt. Cook covered until carrots are cooked. This will take less than 10 minutes.
11. Now add the tomatoes. Before the tomatoes are completely cooked, add the pori.
12. Taste and adjust salt. If needed, add ground pepper.
13. Stir in the cilantro and mix to combine.
14. Serve immediately with a squeeze of lemon on top.

Pori Upma

This makes a great rainy day snack.