To celebrate the Republic Day of India( 26th January), many food groups in Facebook has intiated virtual food contest. The theme is Tricolour, the colours of the Indian flag for the obvious reason:)

It was breakfast time when I was thinking about this contest. My brother who has come home on a holiday wanted me to make Poha( rice flakes in English/ Aval in Tamil) Upma. Generally I add grated carrots while making Poha upma.
Having the contest in my mind, I thought I’ll make a Tricolour Poha Upma:)

Ingredients

Washed and soaked Poha- 3 cups

For the white portion

Grated coconut- 3 tbsps
Chopped onions- 3 tbsps
Chopped ginger- 1/2 tsp
Oil- 1 tsp
Mustard- 1/4th tsp
Urad dal- 1/2 tsp
Chana dal- 1/2 tsp
Hing- a pinch
Pepper powder- 1/2 tsp
Salt to taste

For the orange portion

Grated carrots- 6 tbsps
Roasted chana dal- 1 tsp
Red chilli powder- 1/4th tsp
Turmeric powder- 1/8th tsp
Oil- 1 tsp
Mustard- 1/4th tsp
Urad dal- 1/2 tsp
Chana dal- 1/2 tsp
Hing- a pinch
Salt to taste

For the green portion

Chopped capsicum- 4 tbsps
Chopped coriander leaves- 1 tbsp
Chopped mint leaves- 1 tbsp
Green chilli- 1
Ginger- 1/2 inch
Lemon juice- 1/2 tsp
Oil- 1 tsp
Mustard- 1/4th tsp
Urad dal- 1/2 tsp
Chana dal- 1/2 tsp
Hing- a pinch
Salt to taste

Method

Divide the Poha into three portions.

For the white portion

Heat oil in a pan. Add mustard. When it starts spluttering, add urad, chana dal, chopped ginger and hing. Sauté till the dal becomes golden and then add chopped onions and sauté till it becomes pink. Then add one portion of soaked Poha and salt to taste. Mix well and cook for few mins. Add grated coconut, mix well and transfer it to a container and keep it aside.

For the orange portion

Grind 3 tbsps of carrots, chana dal, turmeric and chillil powder, salt to taste to a smooth paste adding little water.

Add this paste to the 2nd portion of the soaked Poha, mix well and let it rest for 5 mins.

Heat oil in a pan. Add mustard. When it starts spluttering, add urad, chana dal and hing. Sauté till the dal becomes golden and then add the remaining grated carrots and sauté for few seconds. Add the orange coloured Poha and sauté on a medium flame for few mins. Transfer to a container and keep aside.

For the green portion

Grind chopped coriander leaves, mint leaves, ginger, green chilli, 1 tbsp of chopped capsicum and salt to taste to a smooth paste.
Add this paste to the last portion of the Poha and mix well. Let it rest for 5 mins.

Heat oil in a pan. Add mustard. When it starts spluttering, add urad, chana dal and hing. Sauté till the dal becomes golden and then add the remaining chopped capsicum and sauté for a min. Add the green coloured Poha, mix well and sauté for few mins. Add 1/2 tsp lemon juice and mix well. Transfer it to a container and keep aside.

To assemble Tricolour Poha.

Grease a rectangular dish with oil.
First add the orange coloured Poha. Spread it uniformly and press it gently with a spoon to pack it tightly.

Now add the white portion and repeat the process.

Finally add the green portion and repeat the process.

Steam this for 10 mins.
After the steam subsides, take out the container from the steamer. Let it cool for few mins.
Take a serving plate, invert the container on the dish and gently tap to transfer the Poha to the plate.
Garnish with grated carrots, coconut and coriander leaves and serve hot 🙂