Posts Tagged upma
My recent trip to visit some of my friends got me reminded of ‘upma’. Back home, not many are fond of this dish growing up; reason being, the simplicity of the dish could demand less focus, and hence the result of a so simple recipe could easily be messed up. But growing up I have enjoyed every bite of some of the most delicious upma in my home as well as my aunt’s. This is usually made for dinner/breakfast as an alternative to rice with either sooji or with cracked wheat.
You will need:
* 1 cup of chopped beans + carrots + 1 potato (optional)
* 4 green chillies slit lengthwise
* 1 medium onion sliced lengthwise
* 1/2 inch of ginger finely chopped
* 1 medium tomato finely chopped
* 1 cup of cracked wheat lightly roasted
* 2 tbsp of ghee
1) In a wide pan, add 3 tbsp of oil + jeera + mustard seeds
2) Once they splutter, add the chillies + onion + ginger, fry for 2 minutes and add the chopped veggies, followed by tomatoes and salt and stir it all together and let it cook for about 5-7 minutes until the tomatoes get mushy
3) Add 2 cups of water, adjust the salt and let it come to a boil
4) Soon after the water starts to boil, add the cracked wheat and mix everything together and simmer the heat for about 10 – 12 minutes; once all the water is evaporated, add the ghee and serve hot
If you are wondering what does ‘upma’ means, then you can either do a wiki search and read everything about it, or for a shorter version, you can continue reading this post. It is predominantly consumed as a breakfast or dinner dish, intending to keep it light and still provide the necessary carbs. You can make upma with either rava (cream of wheat aka. semolina) or with vermicilli (uniformly sized not-twisted noodles?, I really donno). You can buy plain or roasted vermicilli in any of the indian grocery, in case if this interests you. Upma ceases to be a favorite dish for most of the kids, not sure why. My mother would make this super-delicious upma, filled with vegetables and the taste is simple and soo good, that I never complained even if served for all the three meals in a day.
* About 1 cup of vermicilli, if not roasted, roast in med-low flame with a tsp of oil for about 4-5 mins constantly mixing.
* 1 onion vertically cut
* 4-5 green chillies slit as per desired spice level
* 1/2 inch ginger finely chopped
* about 1 cup of vegetables cut into small pieces ( i used a mix of beans, carrots and potato)
* indian spices for tempering such as mustard, jeera
* 1/4 tsp of turmeric powder
In a wide pan, add 3 tbps of oil, add the mustard + jeera and once they start to pop, add the green chilli + onion + ginger and fry for about 3 minutes in medium flame. To make this quicker, you can microwave the veggies for about 3-4 minutes. Add the veggies, a pinch of turmeric powder and mix them together, add about 2 cups of water and salt and bring everything to a boil. Once the water starts to boil completely, simmer and add the vermicilli noodles, mix it in and cover the pan with the lid and let it cook for about 8-10 minutes. Remove the lid and check the noodles to see whether it is cooked and there is no water remaining. Garnish with fresh coriander leaves and serve hot.