Thursday, 24 October 2013

Upma


Upma

Upma is mainly a breakfast dish (sort of a porridge but salty) but it is often cooked also as a small meal. It is a dish from the South India but is equally famous in the Central part of India. Today it is widely cooked in the whole of India and loved for its simplicity. It is made from Semolina, you can either take the finer one or the bit grainier one. 

Here is what you will need:

- 1 cup semolina/suji
- 1 tbsp ghee
- a few string of curry leaves if available
- 1 green chili, finely chopped or to taste
- handful of peanuts, Cashew nuts and raisins
- 1 red/white onion or to taste
- 1 tsp of mustard seeds
- 1 tsp of salt
- 1 tsp finely grated ginger
- 3 cups of warm water
- Lime juice
- pinch of sugar

Method:

1. Heat a pan, add the ghee to it and heat it. When its about to start to smoke add the mustard seeds and let them pop. The smell of this will be heavenly, and they must pop :)
2. Reduce the heat and roast the nuts into it, take them out in a separate plate. 
3. Now add the curry leaves, let them roast too. 
4. Add the green chilies, ginger and onion. 
5. Let them cook until the onions are translucent.
6. Add the semolina and roast it in the pan on medium low heat for about 4-5 minute. It will slowly start looking a bit pink in colour and also will have a good aroma. 
7. Add this time add the salt and mix well. 
8. Add the warm water, lime juice and sugar and mix it all well. 
9. Cover the lid immediately and let it cook for about 2 minutes on the lowest heat. 
10. Close the gas and serve warm with a knock of butter or a tsp of ghee on the top. 
11. You can also serve it with the peanut chutney. 

   


Here is the Recipe for peanut-chutney to go along with this. 
Post a Comment