Dill leaves Poha Upma

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How long it takes: 45 minutes

Number of servings: 3-4

It is a long time since I have put up Poha/Beaten rice dishes. We normally prepare the popular Alu-poha, konkani poha and today I am putting up an interesting variation. Frankly before I tried this I never thought it would turn out so great. I added capsicum for extra flavor to the dish and also in a way we will be relishing poha with veggies ( = healthy !) too instead of the usual plain poha.  Here is my version of the dish.

What you need to have:

1. Medium poha – 1 and 1/2 cups

2. Chopped Dill leaves – 2 cups

3. Chopped capsicum – 2 cups


Chopped dill leaves & capsicum

Ingredients of seasoning & garnishing:

1. Chopped onions – 2 cups

2. Cumin seeds – 1 teaspoon

3. Turmeric powder – 1 teaspoon

4. Chili powder – 1 teaspoon

5. Curry leaves – 2 sprigs

6. Fresh grated coconut – A handful

7. Chopped cilantro – A handful

8. Lemon juice – 1 Teaspoon

9. Salt As needed


Ingredients of seasoning & garnishing

1. Soak poha in water for about 10-15 minutes (if it is medium poha) and drain out the water and keep it aside.

2. Wash and chop dill leaves and capsicum fine and keep aside.

3. Place a skillet with 2-3 teaspoons of cooing oil in it on medium flame. Add cumin seeds and when it splutters add chopped onions and required quantity of salt, turmeric powder and curry leaves and fry till onions turn transparent


Onions being fried till transparent

4. When onions turn transparent, add chopped dill leaves  & capsicum from step 2 to it  and fry till cooked closing it with a lid on simmering the flame.


                             Chopped capsicum & dill leaves being added

5. When done, add chili powder and give stir and finally add soaked poha from step 1 to it and stir it and leave it for about 10 minutes.                                                                   KONICA MINOLTA DIGITAL CAMERA

                           Chili powder being added to the cooked veggies


                                             Soaked poha being added

6. When done garnish with chopped cilantro and fresh grated coconut and squeeze lemon juice  too.


                            Poha being garnished with cilantro& coconut


Closer view of the dish

Good to remember:

1.  Always use medium poha for the dish – it soaks faster and also cooks faster.

2. One can use any veggie of your choice for the dish in place of capsicum, except it should be something that cooks fast.

3. I did not use green chili since we can’t distinguish these from capsicum.


8 thoughts on “Dill leaves Poha Upma

    Apu said:
    August 12, 2013 at 10:23 am

    Yumm! I love the flavour of dill and this is just such a great way to use it!

      prathibalrao responded:
      August 12, 2013 at 9:45 pm

      Hi Apu,

      I think long back you visited my blog. Thanx a lot for your comments.

    sneha said:
    August 12, 2013 at 4:07 pm

    Wow you really come with great combination recipe dill nd poha. I must try it. What was special for Nag panchmi at your place………

      prathibalrao responded:
      August 12, 2013 at 9:43 pm

      Hi Sneha,

      Actually since “dill” leaves is very good from the health point of view i planned to prepare this dish.

      prathibalrao responded:
      August 12, 2013 at 9:45 pm

      Hi Sneha,

      The special dish for Naga panchami is “Patholi” at home. I am planning one more dish with Dill leaves next week. I have already put up Dill leaves idli, Chithranna etc. Do check it out.

    smitha kalluraya said:
    August 31, 2013 at 4:42 pm

    Hi , happened to stumble upon your site.. a great site.. Im also basically from Udupi. Ill surely foloow your site. there are many easy and interesting 1s.Do visit my place in your free time.

      prathibalrao responded:
      September 2, 2013 at 4:14 pm

      Hi Smitha,

      I am basically from Bangalore but now settled in Manipal with my family. So happy to know you are from udipi. Be in touch at least thru this blog.

    Dill leaves Sujee upma | The Indian Food Court said:
    September 15, 2013 at 10:09 am

    […] leaves is Sabbasgi soppu in Kannada. I have already put up a few dishes like the Dill leaves Poha upma, Chithranna, spicy and sweet idli and today it is the Sujee upma with dill leaves instead of the […]

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