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Upma
Created by: Howcan Team
Ingredients
- 1 cup semolina
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/2 inch ginger, grated
- 10-12 curry leaves
- 1/4 cup mixed vegetables (carrots, peas, bell peppers)
- 2 1/2 cups water
- Salt to taste
- 2 tablespoons chopped coriander leaves
- 1 tablespoon lemon juice
Instructions
- Heat a pan on medium heat and dry roast 1 cup of semolina until it turns light brown. Remove from the pan and set aside.
- In the same pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.
- Add 1 finely chopped onion, 1 finely chopped green chili, 1/2 inch grated ginger, and 10-12 curry leaves. Saute until the onions turn translucent.
- Add 1/4 cup of mixed vegetables (carrots, peas, bell peppers) and saute for 2-3 minutes.
- Pour in 2 1/2 cups of water and bring it to a boil. Season with salt to taste.
- Reduce the heat to low and slowly add the roasted semolina while continuously stirring to avoid lumps. Cook for 2-3 minutes until the upma thickens.
- Turn off the heat and let the upma sit for 2-3 minutes to allow it to steam and become fluffy.
- Garnish with 2 tablespoons of chopped coriander leaves and 1 tablespoon of lemon juice. Mix well.
- Serve hot with coconut chutney or pickle.
Upma is a traditional South Indian dish made from dry roasted semolina or coarse rice flour, often flavored with spices like mustard seeds, curry leaves, and turmeric. This savory porridge-like dish has a rich history dating back to ancient Indian culinary traditions. It is believed to have originated in the southern regions of India, where it remains a popular breakfast or snack option. Renowned chefs like Sanjeev Kapoor and Venkatesh Bhat have shared their unique takes on this classic dish, adding their own signature twists. Today, the best versions of Upma can be found in authentic South Indian restaurants, where it is often served with coconut chutney or a side of tangy sambar. The key to a perfect Upma lies in achieving the right balance of texture and flavor, with the proper tempering of spices and the ideal ratio of semolina to water. While the traditional recipe calls for semolina, variations using oats or vermicelli are also widely enjoyed. Whether enjoyed as a comforting breakfast or a satisfying snack, Upma continues to be a beloved dish with a rich cultural heritage.
25 min
4
250 calories
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