I was telling someone about this Barley Upma that I make for weekend breakfast/brunch sometimes, lazy mornings salvaged by some easy food. I told her I shall mail this recipe with picture to her but then decided to post it on the blog. Barley has been an all time favorite you would know if you have been reading my blog for a while.
Fortified with good amounts of curry patta and coconut to make one have essential nutrients for the day. The husband never likes Upma and when I ask him for this upma I always ask if he would like some Barley Poha or even mixed grain poha. He says yes to a Poha even if it looks like this Upma on his plate. How I have to fool someone to make my way to whatever I have to cook my way. If I say it is Upma he wont ever touch it.
You can call it a Barley Tehri or Tahiri as well. It is almost like a rice dish made with a few modifications in cooking time etc.
(2-3 large servings)
Barley daliya (broken/cracked barley) 1 cup (soaked overnight in 1.5 cups of water
curry patta springs almost 25 , chopped or whole leaves as you like
chopped fresh coconut bits 3-4 tbsp
fried or roasted Cashew about 50 gm
green chillies chopped to taste
ginger chopped finely 1 tbsp
red onion chopped finely 1 cup
cumin seeds 1 tsp
back mustard seeds 1/2 tsp
ghee 1 tbsp
salt to taste
black pepper powder to taste
Lime juice to taste (optional)
Heat the ghee in a kadhai and tip in the cumin seeds and mustard seeds. Let them splutter.
Add the chopped ginger n green chillies and fry for a few seconds, add the chopped onions and curry patta as well. Fry till the onions are translucent , no need to brown them.
Now add the salt n pepper and the chopped bits of coconut, reserve some coconut bits for garnish if you wish. Mix well and add the soaked Barley daliya as well.
Mix everything together and add half a cup of water and cook covered on low flame for about 10 minutes.
Take off the burner, add the fried Cashew nuts, mix well. Add lime juice if using and serve hot.
Tastes good at room temperature as well, so it can be a good lunch box option for many.
For a variation, you can soak a cup of split mung with skin along with the barley daliya and cook along with it. In that case you might like to use lesser amount of cashews and coconut. But take care that would make about 4-5 servings and the soaked daal will be added along with the broken Barley.
I have always liked the Pongals made for breakfast in the south of our country. This is my variation that suits the taste buds of the husband as well.
Only I call it by many other names as and when suitable. That's my secret trick ..Shhh...