Uppama is a nutritious savory South Indian cereal packed with vegetables. It is one of my favorite comfort foods. It has also turned out to be something my finicky two-year-old daughter will eat (for now).
Uppama is normally eaten for breakfast, perhaps with coconut chutney on the side, but can also be eaten for lunch or dinner. It can also be used as a stuffing for vegetables like tomatoes and green peppers, which I plan to try. The recipe is adapted from Madhur Jaffrey's "World of the East Vegetarian Cooking."
Semolina – 1.5 cups
Ghee – 1 T + ½ tsp
Oil – 1 T
Mustard seeds – 1 tsp
Urad dal – 1 tsp (optional)
Channa dal/split garbanzo beans – 1 T
Curry leaves – 5 to 6
Dried red chillies – 2 broken into pieces (use the seeds please)
Cashew nuts – 1 T, roughly chopped (optional)
Asafoetida – 1/8th tsp
Water – 3 cups
1/2 cup diced onion
1 cup mixed vegetables
Salt – 1 tsp or to taste
Coconut – 1 T, grated (optional)
- Heat 1 T of ghee in a sauté pan and sauté the semolina until it slightly changes color.
- Transfer the semolina to a plate
- Heat oil in the same sauté pan and when the oil is hot, add mustard seeds, urad dal, channa dal, curry leaves, chillies, cashew nuts and asafoetida.
- When the channa dal starts changing color, add onion and saute for a few minutes. Add mixed vegetables (or other vegetable(s), coconut and salt.
- Slowly stir in the semolina while continuing to stir with the other hand, alternating with water.
- Reduce the heat to medium low. All the water will be absorbed. Cover the pan with a lid and let it cook for roughly 3-4 minutes
Great with a side of Indian pickle and plain yogurt!
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Pria Ingrum is of South Asian descent and blogs about her heritage and culture. She also owns a South Asian boutique. She welcomes any comments, suggestions, ideas, South Asian recipes and South Asian event news at priamba6@gmail.com.
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