Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina.
INGREDIENTS: (Serves 4)
- 1 cup semolina / sooji
- 1 onion chopped
- 1 tomato chopped
- 1/4th cup peas
- 1 carrot chopped
- Green chillies chopped 1/2 tablespoon
- Curry leaves (10-12pcs)
- 2 tablespoon coriander leaves copped
- cashews (8-10 pcs)
- peanuts (15-20 pcs)
- 1/2 tablespoon urad daal
- 1/2 tablespoon chana daal
- A pinch of asafoetida / hing
- Black mustard / Rai 1/2 tablespoon
- 1/2 tablespoon cumin seeds / jeera
- salt to taste
- Lemon juice 1 tablespoon
- 1/4th cup oil / ghee
- 1/2 tablespoon turmeric / haldi
- 1/2 tablespoon red chilli powder
METHOD:
- At first , light roast the sooji in a pan for 5 minutes & keep aside in a bowl
- Now, heat 2 tablespoons of oil / ghee in a pan.
- Add cumin seeds, black mustard, green chillies, curry leaves, peanuts, cashews, urad daal & chana daal. Saute it for few seconds.
- Now add chopped onion, after 2 minutes, add rest chopped vegetables and saute it.
- To it add salt, turmeric & red chilli powder.
- Then add chopped tomatoes, cook till it gets soft.
- Now add the semolina / sooji gradually into 3 parts.
- Mix the sooji nicely with the vegetables after every part.
- saute it for 1-2 minutes.
- Sprinkle water 4-5 times according to the amount required for upma to be cooked completely.
- Do not add whole water at once.
- To get the best taste of upma with nuts, sprinkle small quantity of water in intervals and saute it well.
- Turn the flame off, add lemon juice.
- Serve the Delicious Upma with nuts garnished with coriander leaves accompanied with Masala Chai.
Do try it at your home & serve it your loved ones.
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