Upma Recipe - A Delicious South Indian Breakfast
Hope you enjoy our Upma Recipe which will give you a delicious South Indian breakfast dish. This recipe can be easily adjusted so that you can use what is available. Feel free to substitute other vegetables. Importantly, you can leave out the curry leaves and dried red chilies if unavailable. Serve the Uppuma by itself or with a sprinkling of sugar and/or mango pickle. Alternatively, you could also eat it with Sambaar.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon mustard seeds
- 2 sprigs curry leaves
- 4 dried red chilies
- 2 medium onions, chopped
- 1 tablespoon ginger, finely chopped
- 2 cups of water
- 2 cups of water
- 3 green chilies, finely chopped
- 3 medium carrots, chopped
- 115 grams green beans, chopped
- 1 cup semolina or cream of wheat
- 1 teaspoon finely chopped coriander leaves
Difficulty:
Time:
35 Minutes
Nutrition Info
Getting The Upma Recipe Done
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Step 1Heat the oil in a medium pan over medium heat and add the mustard seeds. Once the mustard seeds start crackling, add the curry leaves and the red chilies.
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Step 2After about 1 minute add the onions and cook for about 5 minutes until the onions are nice and soft.
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Step 3Add the ginger and cook for another 1 minute.
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Step 4In the meantime bring the water to a running boil.
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Step 5Add the green chilies, carrots and green beans and cook for a further 3 to 5 minutes.
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Step 6Then stir in the semolina and cook for 2 minutes.
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Step 7Slowly pour the boiling water to the pan while stirring all the time and switch off the heat.
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Step 8Cover pan and leave for 5 minutes. Open and spoon the mixture over to get rid of all the lumps.
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Step 9When serving sprinkle the chopped coriander leaves as a garnish.
More Intersting Titbits
South Indian food is extremely popular all across the globe for their exquisite dishes like Upma, Idli, Dosa, Vada, Sambar, and Uttapam. South Indian food covers dishes from five states in the south. This region offers a wide variety of non-veg food as well as vegetarian cuisines, each having its uniqueness.
With the variety of spices grown locally – cardamom, ginger, cassia, cinnamon, nutmeg, clove, pepper, tamarind, curry leaf and vanilla, to name a few – Southern Indian food is very spicy and flavorful. The food is cooked almost exclusively in coconut oil.
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