Vegetable Upma (Uppittu)

Namaskara!

A traditional authentic breakfast of the south but not so liked by many. I remember, in school how we mocked this humble yet filling dish. We used to call it by names like cement, concrete etc because of its texture and colour (pale greyish white). So here’s one recipe to make it interesting, colourful and tasty.

Ingredients: Serves for 4 or 5

  1. Carrots – diced small – 1 Medium
  2. French Beans – Chopped Fine – 5-6
  3. Cabbage – Finely Shredded -1/4 Cup
  4. Capsicum – Chopped Fine – 1 Medium
  5. Onions – Chopped Fine – 2 Medium
  6. Curry Leaves – 2 Sprigs
  7. Green Chillis – Chopped – 4-5
  8. Coriander – Chopped Fine – 1 Sprig
  9. Lemon Juice – 1 1/2 Tbsp
  10. Ghee – 1/2 + 1 + 1/2 Tbsp
  11. Vegetable Oil – 1 Tbsp
  12. Upma Suji – Uppittu Rava – 2 Cups
  13. Hing – A Pinch
  14. Turmeric – 1/2 Tsp
  15. Jeera – 1 Tsp
  16. Mustard – 1 Tsp
  17. Urad Dal – 1 Tsp
  18. Salt – To Taste
  19. Sugar – 1 Tsp
  20. Coconut – Scraped – 1/2 Cup

Method:

  1. Keep 5 1/2 Cups of water to boil.
  2. Roast the suji with 1/2 Tbsp ghee and set aside.
  3. Heat oil and 1 Tbsp ghee in a deep pan.
  4. Add mustard, jeera, urad dal. Let them splutter. Add hing.
  5. Add the curry leaves and let them crackle.
  6. Saute the onions till they turn pale pink.
  7. Add the carrots, beans, capsicum, cabbage and saute well.
  8. Add the green chillis, salt, sugar and turmeric and saute for a minute.
  9. Then pour in the boiled water. Add half of the coriander and scraped coconut.
  10. Add the roasted suji slowly while continuously stirring.
  11. Mix well. Add the remaining coriander leaves, scraped coconut and lemon juice.
  12. Add the remaining ghee on top. Cover the pan with a lid and let it cook in its own steam.

To serve:

  1. Mix well. In a serving mould the upma and demould it onto a plate.
  2. Garnish with coriander leaves and sev as required.
  3. Serve hot with ghee on top.

Culinary Secrets:

  1. Stirring the upma is very important as the suji is added else lumps will be formed.
  2. If not comfortable with continuous stirring, add the suji/rava into the sauted vegetables. Then pour in the water. This way lumps are not going to be formed.
  3. Adding a bit of ginger also gives a different pinch of taste.
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Published in: on August 8, 2010 at 6:47 PM  Leave a Comment  

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