Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, upma. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Upma is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Upma is something that I’ve loved my entire life.
Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. UPMA Upma recipe - A basic South Indian breakfast recipe made with semolina, spices, herbs & veggies.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have upma using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Upma:
- Make ready 1/2 onion
- Take 2 green chillies
- Prepare 1 tsp ginger
- Get 2 tbsp ground nuts
- Prepare 1 red chilli
- Take 1 tsp bengal gram
- Take 1 tsp black gram
- Get 1/4 tsp cumin seeds/ jeera
- Take 1/4 tsp mustard seeds
- Make ready As needed water
- Prepare 1/2 glass bombay rava /sooji
- Prepare 1 tbsp ghee
- Prepare 2 tsp chopped Coriander leaves
- Get 1 tbsp oil
- Make ready to taste salt
- Get 1 tomato
Masala upma, also known as kharabath, includes sambar masala or garam masala as well as red chili powder. Upma is one of the most common and traditional South Indian breakfast dishes made using rava and veggies. Upma or rava Upma is a savory porridge where semolina is cooked with some whole spices, nuts, and veggies. In Andhra they call this upma 'Bombay rava' upma.
Steps to make Upma:
- Cut onion and green chillies and tomatoes. Crush ginger.
- Heat oil in a pan
- Add ground nuts. Cook for 2 minutes. Add bengal gram, black gram, red chilli. Cook for a minute.
- Add cumin and mustard seeds. Cook for a minute.
- Add ginger paste, onions, green chillies and curry leaves. Cook for a minute until onions start to become translucent.
- Add salt. Cook until the onions become completely translucent and start browning at the edges. Add tomato. Cook with lid closed for 5 minutes or until tomato is cooked (flesh separates from peel).
- Add sooji. Cook for 5 minutes until it Browns a little.
- Add 1.5 glasses of water. Stir continuously.
- Taste for salt.
- Add ghee. Cook for 2-3 minutes.
- Dice Coriander. Add. Cook for a minute and serve. Garnish with lemon and roasted cashew.
It is extremely soft and spongy in texture. When I was a kid, I loved eating this upma as balls rolled in sugar. This upma makes an excellent accompaniment to pesarattu. The breakfast menu of upma and cups of steaming hot filter coffee is a common favourite in most South Indian homes. In this vegetable upma recipe, semolina is cooked with onions, mixed vegetables and a delicious tempering of chillies, curry leaves, mustard seeds and urad dal.
So that is going to wrap this up for this special food upma recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
