Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Gujarat, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour
uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.
How To Make Upma ?
- 3 tbsp Ghee (घी)
- 1 cup Daliya (दलिया)
- For Tempering
- 1 tbsp Oil (तेल)
- 1 tbsp Ghee (घी)
- 10-12 Black Peppercorns (काली मिर्च)
- 1 inch Cinnamon Stick (दालचीनी)
- 1 Dry Red Chilli (सूखी लाल मिर्च)
- 1 Clove (लौंग)
- 1 tsp Mustard Seeds (सरसों के बीज)
- 1 inch Ginger – chopped (अदरक)
- 1 fresh Green Chilli – chopped (ताज़ी हरी मिर्च)
- 1 sprig Curry Leaves (कड़ी पत्ता)
- 1 big Onion – chopped (प्याज़)
- 1 medium Carrot – chopped (गाजर)
- Salt to taste (नमक स्वादानुसार)
- 2 ½ cups Water (पानी)
- ½ tsp Turmeric Powder (हल्दी पाउडर)
- ¼ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
- 6-8 French Beans – chopped (फ्रेंच बीन्स)
- 1 tbsp Mint leaves – chopped (पुदीने के पत्ते)
- 2 tbsp Coriander leaves – chopped (धनिया पत्ता)
- ½ Lemon juice (नींबू का रस)
For Second Tempering
- 2 tbsp Ghee (घी)
- 1 tsp Urad Dal (उड़द दाल)
- 1 tsp Chana Dal (चना दाल)
- 2 tbsp Cashew Nuts (काजू)
- 3 tbsp Peanuts (मूंगफली)
- Lemon wedges (नींबू फांक)
- Coriander leaves (धनिया पत्ता)
- Fresh Green Chillies (ताज़ी हरी मिर्च)
In a kadai add ghee and daliya and roast it properly until fragrant.
Remove and keep aside for further use.
In the same kadai add oil, ghee, black pepper cons, cinnamon stick, dry red chillies, cloves, mustard seeds, curry leaves and saute for a minute.
Now add the onion and cook until translucent, the add the carrots, salt, water mix and add turmeric powder, degi red chilli powder, roasted daliya and the second tempering and bring it to a boil.
Now add the french beans and cover with a lid and cook until completely cooked.
Remove the lid and add coriander leaves, mint leaves, lemon juice and mix everything properly.
Serve in a plate and garnish with coriander leaves, lemon wedges, fresh green chillies.
For Second Tempering
In a pan add ghee, chana dal, urad dal and saute until nutty brown.
Then add the peanuts, cashew nuts and saute them for a minute and add it in the upma.
Some Type Of Upma
Oats is an important superfood that you should include in your daily diet. And this upma is one of the best ways of having it as your first meal of the day. For the oats upma recipe, you need oats, veggies, mustard seeds, urad dal, curry leaves, green chilli, asafoetida, cashew nuts, curd and lemon juice among others. Check out the video to know more.
Semiya upma aka vermicelli upma recipe is another upma variant that you can give a try. Speaking of ingredients, you will need roasted semiya, onion, chopped green chilies, chopped ginger, chopped curry leaves, oil, mustard seeds, urad dal, channa dal. whole red chilies, salt, turmeric powder and black pepper powder. Watch the video for the method.
If you are looking for gluten-free weight loss-aiding breakfast then look no further. Ragi upma/Finger millet upma is iron-rich dish that is also great for diabetics. For the dish, you need an onion, green chillis, curry leaves, coriander leaves, mustard and cumin seeds, ragi flour, chana dal, curd and hing among others. Watch the video for more information.
Brown Rice Upma
Brown rice is very nutritious as it is loaded with several macro and micronutrients. For the dish, you need brown rice, oil, tuvar dal, black pepper, cumin seeds, dry red chili, curry leaves, coconut oil, mustard seeds, urad dal, hing, salt and coconut among others. Watch the video to know more.
Bread upma is one of the easiest and super quick dishes. To prepare the same, you need butter, mustard seeds curry leaves, green chillies, hing, coriander leaves, onion, garlic, tomatoes, turmeric powder, salt, lemon juice and bread slices.
History behind Upma
Upma (uppidi pindi in telugu) was originally a widows’ dinner. Widows were banned from eating salt and spice. They were also not supposed to eat a full course rice meal for dinner. So they soak rice in water and dry it and make rava out of it. Then they steam it and eat it.
Subsequently, as more middle class started working as clerks, it has taken a new avatar as a quick to prepare snack for them along with coffee in the evening when they return from office, so that they can have dinner slightly later. In this avatar, many tasty stuff like oil, curry leaf, mustard seed, various lentils, ginger, green chilli, cashew nuts etc started getting added to it to make it more tasty.
In Andhra famously it became an accompaniment to pesarat dosa (moong dosa), in place of chutneys.