This post is also available in: Hindi
Upma is made of either roasted semolina or vermicelli with small cut vegetables added to it during the course of cooking. This dish is vastly prepared in India and Sri Lanka and is known by names like Uppittu, Uppumavu, Uppuma Uppindi, Uppeet and so on in India itself.
It is full of carbohydrates some fibre and fat as the base is either semolina or vermicelli and some spices and oil. The small cut veges give the fibre content and oil making the fatty portion. It has toppings of cashews too.
This dish can be consumed on its own but when mixed with either sambar or coconut chutney adds up the flavors and is easily digestible.
So here goes my upma recipe…
A well-known North Indian breakfast that uses a bunch of healthy, boiled vegetables. The seasoning is also very mild yet flavorful.
- Suji 1 cup
- Water 3 cups
- Carrot ½ cup ( diced and boiled)
- Peas ¼ cup boiled
- Capsicum 1 (small)
- Onion 1
- Tomato 1
- Fresh curry leaves 10
- Ginger ½ inch
- Green chilli 1
- Mustard seeds 1 teaspoon
- Urad Dal 1 teaspoon
- Haldi ½ teaspoon
- Red chilli powder 1 teaspoon
- Oil 2 tablespoons
- Green coriander leaves 1 tablespoon
- Lemon juice 1 teaspoon
Heat a nonstick pan. Add the suji and dry roast at low flame till light colour change.
Saute continuously to avoid the grains burning. Remove in a plate.
Chop the onion, tomato, capsicum, green chilli, green coriander leaves. Grate the ginger.
In the pan in which the Suji was roasted, add the oil. Heat the oil for a few seconds on low flame.
Add mustard seeds and urad dal. Let them cook till the dal changes colour and becomes crisp.
Add the chopped onion,ginger, capsicum, curry leaves,tomato and green chilli. Let them cook till tomato turns soft.
Season with the salt, red chilli powder and turmeric powder. Add the boiled carrot and peas.
Stir in the roasted suji.
Meanwhile heat the water to boiling point. Add the hot water slowly to the mix.
The water will be slowly absorbed by the Suji. Cover and cook till the whole water dries up.
Garnish with green coriander leaves and sprinkle the lemon juice .
Let it stand covered for a few minutes as the Upma will keep on drying up little by little.
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