Learn how to make Upma, fast and tasty. Upma or Uppuma is a South Indian breakfast dish. There are many different methods of preparing Upma. My recipe is quick, simple and easy so anyone can make this healthy and delicious meal.
This recipe can be easily adjusted so you can use what you have available. I’ve used mostly organic ingredients as with all my recipes.
We’ll need 2 medium onions chopped, 14 ounces or 400 grams, 1 medium carrot chopped, 4 ounces or 115 grams, Green beans chopped, 4 ounces or 115 grams, 1 inch piece of ginger finely chopped or 1 heaping tbsp, 3 small green chiles finely chopped (add more or less chiles to your liking), 2 sprigs curry leaves and 2 dried red chiles. We will also need 1 tsp mustard seeds, 3 tbsp vegetable oil, salt to taste and 1 cup or 8 oz or 225 grams of sooji also called cream of wheat or semolina. If you don’t have access to curry leaves or mustard seeds it’s fine to leave them out. Instead of carrots and green beans, you can substitute other vegetables like cabbage, broccoli or even frozen peas and carrots.
Heat 2.5 cups of water to a boil and turn off. Put 3 tbsp of vegetable oil in a pan on medium heat, you can also use coconut oil for a richer taste. When the oil is glistening and very hot, put in 1 tsp of brown mustard seeds. They will start popping. If you are using a shallow pan like this one and the seeds pop out of the pan, you can cover the pan. Add the 2 dried red chiles. Then add 2 sprigs of curry leaves. I usually cover the pan immediately so I don’t get splattered with hot oil. Add the chopped onion and saute for 5 minutes until soft. Add the chopped ginger and saute for a minute. Now add the carrots, green beans and green chiles and cook for about 5 minutes until tender. The vegetables should be just cooked, not soft.
Turn the heat a little bit lower and stir in the sooji and 1 tsp salt. Cook stirring for about 5 minutes. Taste for salt and add more as you like. Turn the heat off. Have a fork or whisk ready for the next step. Stand back and carefully add the boiled water whisking to prevent any lumps. I used the entire 2.5 cups of water but in steps. You don’t want the mixture to be too watery but wet just like this. As you can see, a fork also works well to mix the upma. Cover the pan and leave for 5 minutes. Open the lid and add 1 tsp coconut oil for a nice fragrance. Use a fork to mix and fluff up the upma. You can see how soft it is. Your upma is now ready, full of vegetables that add texture to the soft, fluffy sooji, a nice amount of spice from the chiles and an overall comforting meal. Serve the upma by itself or with a sprinkling of sugar, a banana or mango pickle.
Mustard Seeds: http://amzn.to/1cxpcov
Coconut Oil: http://amzn.to/1gaR56d