Yesterday I prepared Uma’s Murmura (Pori) Upma. The upma was absolutely delicious. It’s a very light meal, suited for breakfast with some tea/coffee or juice or can be given as after school/work snack. I made it for my husband, but that day he came from office around 6.15pm. We usually have dinner around 6.30pm. So he ate the upma and I also prepared his favorite cracked wheat kanji for dinner.
I followed the basic recipe, but the modifications I made were adding some peanuts while tempering, 4 tablespoons of crushed tomatoes instead of fresh ones, some curry powder and 4 cups of murmura (pori) instead of 2 cups mentioned in the recipe. I wish I had prepared some more. I would suggest using 4 cups of pori per adult. While measuring the dry pori you would think that it’s a lot, but once you soak it in water, drain the water and sauteed it wilts. Uma, your recipe rocks! I’m gonna keep preparing this regularly. I can already imagine a number of variations to this basic recipe.
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