A traditional South Indian breakfast offering, the now quintessential Upma proudly boasts of a flavoursome, wholesome and healthy welcome not only in South Indian households n eateries but across many Indian homes!
Made in an array of styles with simply everyday ingredients, its dry or porridge-like texture is replete with taste, emitting an irresistible aroma as it makes its way to your table! A lil extra effort in its presentation and thoughtfully paired condiments like my mint yogurt chutney and voila, you will be licking your fingers all the way!
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| Course | Breakfast |
| Servings | 1 pax |
| Prep time | 5 minutes |
| Cook time | 5 – 10 minutes |
Ingredients for Breakfast Upma with Mint Yogurt Sauce(One cup = 200 ml; 1 tbsp = 15 ml)For Upma |
|
| 1/3 cup | Sooji (Rawa or Semolina) |
| 2 tbsp | Ghee (clarified butter) |
| 1 tsp | Mustard seeds |
| 1 tsp | Urad dal (White) |
| 1 tsp | Roasted chana dal (daliya) |
| Salt to taste | |
| ½ No. | Lemon Juice |
| 1 cup | Water |
| 1 tbsp | Beaten yogurt |
| 2-3 | Neem leaves (curry patta) |
Ingredients for the Veggie Topping(One cup = 200 ml; 1 tbsp = 15 ml) |
|
| 2 tbsp | Finely chopped carrot, green beans and capsicum (you can add boiled peas too) |
| 1 tsp | Mustard seeds |
| 1 tsp | Finely chopped green chilies |
| 2 tbsp | Grated coconut |
| A pinch | Sugar (optional) |
| 1 tsp | Lemon juice |
| Salt to taste | |
Ingredients for Mint Yogurt Sauce(One cup = 200 ml; 1 tbsp = 15 ml)For Upma |
|
| 4 – 5 tbsp | Beaten curd (yogurt greek style) |
| 1 tbsp | Coriander – mint chutney |
| 1 tbsp | Oil for tempering |
| 2 – 3 | Whole red chilies |
| 1 tsp | Mustard seeds |
| Salt to taste | |
Instructions for Upma |
|
| 1. | Dry roast the sooji (rawa) in a pan on a low flame. Stir often whilst roasting. The grains should start to look dry, separate and crisp. Don’t let it brown. |
| 2. | Take ghee in another pan. Splutter the mustard seeds. Add the chana dal and urad dal and let it splutter. Add the neem leaves and sauté. |
| 3. | Once the dals are a little brown, add water. Heat the water and let it boil. |
| 4. | When it boils, lower the flame and add in the rawa. Stir immediately. Do not let it form lumps. |
| 5. | Add salt and lemon juice and mix well. The rawa grains absorbs the water and gets cooked. |
| 6. | Add in one tbsp beaten curd (it smoothens the upma and enhances the tangy taste. |
| 7. | Cover and cook for 2 – 3 minutes. Switch off and keep aside. |
Instructions for the Veggie Topping |
|
| 1. | Heat oil in a pan. Splutter the mustard seeds until they crackle |
| 2. | Add in the finely chopped veggies along with the green chillies. Cook for 2-3 minutes until the vegetables are cooked and yet retain the crunch. |
| 3. | Add in salt, sugar and lemon juice. |
| 4. | Mix in the grated coconut and keep aside. |
Instructions for Mint Yogurt Sauce |
|
| 1. | Mix in the coriander pudina chutney with the beaten yogurt. (Please use freshly pureed green chutney. The colour should be green. Chutney keep for long tends to turn black). |
| 2. | Add in the salt if required. |
| 3. | Take oil in a pan and heat it. Splutter the whole red chillies and mustard seeds. Add the tempering to the mint yogurt sauce mix. |
Assembling and Serving |
|
| 1. | In a dish (as shown in the image above) take a ring mould and set the upma. |
| 2. | Add the yogurt sauce around the set upma. |
| 3. | Top with the veggie mixture. Garnish with a fried cashew (optional) and serve immediately. |
