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Upma












INGREDIENTS


Fat

  • 3 tablespoons vegetable oil

Spices, seasonings and alliums

  • 1/2 cup red onions, diced into 1/2" pieces

  • 1 teaspoon peeled and grated ginger

  • 1 thai chile pepper thinly sliced

  • 5-6 curry leaves

  • ¼ teaspoon black mustard seeds

  • ¼ teaspoon cumin seeds

  • 1 pinch asafetida

  • 1 teaspoon salt

Vegetables

  • 1/2 cup tomatoes, diced into 1/2" pieces

  • 1 cup mix of frozen carrots and green beans

 

Other Ingredients

  • ¼ cup urad dal or split black lentils

  • ¼ cup plain yogurt whisked to smoothness

  • Chopped cilantro for garnish.

  • 1 cup rava (aka semolina flour or sooji ) or cream of wheat



 

TOOLS

  • Knife

  • Cutting board


UTENSILS

  • 1 sauté pan

  • Wooden stirring spoon


METHOD



  1. Heat 3 tablespoons oil in a thick-bottomed sauté pan at medium heat.

  2. After 2 minutes, add ¼ teaspoon mustard and ¼ teaspoon cumin seeds.

  3. Once the seeds stop popping, add 1 pinch asafetida, 5-6 curry leaves and ¼ cup urad dal. Let theurad dal brown up. Stir continuously to ensure nothing burns.

  4. Combine the ½ cup onions and let them cook for 7-8 minutes.

  5. Follow up with ½ cup tomatoes and 1 cup frozen vegetables combo of carrots and beans. Let cook for 5 minutes. Stir to avoid vegetables from sticking to the pan.

  6. Pour 2.5 cups water and follow with 1 teaspoon salt, 1 teaspoon grated ginger and ¼ cup plain yogurt.

  7. Let the water boil and once it’s boiling, slowly pour in rava and stir at the same time.

  8. Cover for 5 minutes. Garnish with cilantro. The consistency of the upma should be like mashed potatoes.

  9. Serve hot.

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