Ingredients with Measurements:
- 1 cup semolina (rava)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 1 beetroot, grated
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 cups water
- 2 tablespoons chopped coriander leaves
- 1 tablespoon lemon juice
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. Add chopped onions and green chilies. Saute until onions turn translucent.
3. Add grated beetroot and saute for 2-3 minutes.
4. Add semolina, turmeric powder, and salt. Mix well and saute for 2-3 minutes.
5. Add water and mix well. Cover and cook on low flame for 5-7 minutes or until the water is absorbed and the upma is cooked.
6. Add chopped coriander leaves and lemon juice. Mix well.
7. Serve hot.
15 minutes
Temperature: Medium flame
Serving size: 2-3 people
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 38g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- Semolina can be substituted with quinoa or couscous.
- Beetroot can be substituted with carrots or spinach.
Variations:
- Add roasted peanuts or cashews for crunch.
- Add grated coconut for a South Indian touch.
- Add chopped tomatoes for a tangy flavor.
Tips and tricks:
- Roast the semolina before adding it to the pan for a nutty flavor.
- Use a non-stick pan to prevent sticking.
- Adjust the water quantity according to the desired consistency.
Storage instructions:
- Store the leftover upma in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the upma in a microwave or on a stove with a little water to prevent drying.
Presentation ideas:
- Serve the upma in a bowl or plate with a garnish of coriander leaves.
Garnishes:
- Coriander leaves
- Grated coconut
- Roasted peanuts
Pairings:
- Chutney
- Pickle
- Yogurt
Suggested side dishes:
- Sambar
- Rasam
- Curd rice
Troubleshooting advice:
- If the upma is too dry, add a little water and mix well.
- If the upma is too wet, cook for a few more minutes until the water is absorbed.
Food safety advice:
- Wash the beetroot thoroughly before grating.
Food history:
- Upma is a popular South Indian breakfast dish made with semolina.
Flavor profiles:
- Savory
- Spicy
- Nutty
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian