Monday, 20 July 2009

Vegetable upma

Upma is very popular breakfast amongst South Indians and wide spreading its popularity across India. In various regions it can have various names.

Having it first thing in the morning pumps up lot of energy as semolina is made up of durum wheat. Adding vegetable to upma not just help you in digestion but it also gives you vital vitamins and fiber which gives you the feeling of fullness.

Serves: 2
Semolina / Rava: 1 cup
Cauliflower: 1/4 cup
Green beans / fansi: 1/4 cup
Carrot: 1 small
Tomato: 1-2 medium
Onion: 1 small
Ginger and chili paste: 1-2 table spoon
Salt to taste:
Boiling water: 2 cups
Mustard seeds: 1 tea spoon
Split white urad dal: 1 tea spoon
Oil: 1-2 table spoon
Ghee : few drops
Sugar: pinch
Curry leaves: Handful
Coriander for garnish

Wash or peel and fine chop cauliflower, green beans, carrot and onions.

Boil cauliflower, green beans and carrot separately and set aside. Green beans takes longer time to cook to boil the water and add green beans first for 2 minutes. Add carrot and cauliflower.

Get the ginger and green chili paste ready. Wash curry leaves and keep them aside.

Wash and grate tomatoes or crush them into coarse paste in blender just make sure no large lumps. Mix the grated tomato with boiling water and set aside.

Clean semolina if required. When you buy semolina for upma, make sure you don't buy the fine one. Get the medium semolina.

Heat the pan and once its hot add dry semolina and roast it on medium flame by continuously stirring it for 7 to 10 minutes till semolina changes color.
If you are a big fan of upma you can roast semolina and store it for late use to save your cooking time. Once semolina changes color and gets pink take it off in a bowl.
Wipe off the pan with kitchen tissue and use the same for cooking further. Heat the pan. Add 1-2 table spoon of oil. Let it get hot. Add urad dal when urad dal changes color add mustard seeds. Add curry leaves when mustard starts to splutter. When curry leaves changes color add ginger and chili paste.

Stir it for 30 seconds and add onions.
Add rest of the boiled vegetable when onion gets translucent. Mix well. Add semolina and roast together for one minute. Add salt to taste and mix well. Add pinch of sugar and let it mix well.
Now take the boiling water with added grated tomato. Add one cup of water first and mix well. Now slowly add another cup. Keep stirring quickly to avoid sticking at the bottom.
Add few drops of ghee. This will give extra flavor to upma. Keep stirring till upma can hold the spatula without any support. Garnish with coriander. Squeeze lemon juice if you like tangy taste. Mix well. Upma is ready.

Serving tip:
Take a small round bowl or a katori. Apply little oil in if required. Stuff upma in the katori.
Now place the katori upside down in the serving plate and remove katori gently.
Do the same for rest of the serving portion. Enjoy hot upma.

1 comment:

  1. Lovely recipe, my friend! And I really loved those photos. You have put in wonderful efforts here, and do continue. :) :) I am planning to make some upma now.


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