The Upma Tale

Here’s to the Upma tale that reaches your breakfast table. 

Upma the simple tasty breakfast option, it’s easy to make and yummy in taste

Ingredients

  • 200 gm semolina
  • 1/2 teaspoon mustard seeds
  • 4 chopped green chili
  • 2 dry red chili
  • 1/4 cup peas
  • onion 1 finely chopped
  • capsicum (green pepper) 1 finely chopped
  • 1 carrot
  • cumin seeds 1/2 tsp
  • 1 small chopped ginger
  • 100 ml of vegetable oil
  • 1/2 teaspoon urad dal
  • water as required
  • salt to taste

  Related image

METHOD

  • Take a large pan, add vegetable oil in it and heat it over medium flame.
  • When oil bubbles start to rise, add mustard seeds, cumin seeds, chopped green chilies, ginger, and whole red chilies.
  • Mix the ingredients well with a wooden spatula.
  • Add peas, chana dal and urad dal in the pan.
  • Toss the pan well to mix the ingredients well.
  • Then add curry leaves and stir-fry for a few minutes.
  • Meanwhile, take a chopping board and chop all the vegetables separately.
  • Now add chopped onion, potato, tomato, carrot and capsicum in the pan and stir well.
  • Add enough water in the pan and season well with salt. Cover the pan with a lid and cook over medium flame.
  • Cook till the vegetables are cooked and a thick gravy is formed.
  • When vegetables are cooked, gradually add roasted semolina in little quantity, stir simultaneously.
  • Keep stirring constantly and ensure there are no lumps formed.
  • Cook for five minutes on a low flame and then transfer it to a serving bowl.
  • Garnish with mint leaves and cashews. Ready to pack in tiffins.

 

    Upma

    The Rava, semolina cooked for a wonderful breakfast
    Prep Time10 mins
    Cook Time10 mins
    Course: Breakfast
    Cuisine: Indian
    Keyword: rava, semolina, Upma
    Servings: 4

    Equipment

    • wok or pan

    Ingredients

    • 200 gm semolina
    • 1/2 tsp mustard seeds
    • 4 nos. green chili finely chopped
    • 2 nos. dry red chili
    • 1/2 cup green peas
    • 1 no onion finely chopped
    • 1 no capsicum (green pepper) finely chopped
    • 1 no carrot cut in small pieces
    • 1 tsp cumin seeds
    • 1/2 inch chopped ginger
    • 2 tbsp vegetable oil
    • 1/2 tsp urad dal
    • hot water as required
    • salt to taste

    Instructions

    • Take a large pan, add oil in it and let it heat over medium flame.
    • When oil bubbles, add mustard seeds, cumin seeds, chopped green chilies, ginger, and whole red chilies.
    • Mix the ingredients well with a spatula.
    • Add urad dal in the pan and Toss the pan well to mix the ingredients well.
    • Then add curry leaves and stir-fry for a few minutes.
    • Meanwhile, chop all the vegetables separately and keep them aside while this tempering is going on.
    • Now add chopped onion and let it turn golden brown or translucent.
    • Now add carrot, capsicum, and peas in the pan, and stir well.
    • Add enough water in the pan and season well with salt. Cover the pan with a lid and cook over medium flame.
    • Cook till the vegetables are cooked.
    • When vegetables are cooked, gradually add roasted semolina in little quantity, stir simultaneously.
    • Keep stirring constantly and ensure there are no lumps formed.
    • Cook for five minutes on a low flame and cover for a minute.
    • then transfer it to a serving bowl. Garnish with coriander leaves and cashews.

     

     

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