Ingredients with Measurements:
- 1 cup semolina (rava/sooji)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp asafoetida (hing)
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 capsicum, finely chopped
- 1/4 cup green peas
- 1/4 cup roasted peanuts
- 1 tsp ginger paste
- 1 tsp salt
- 2 cups water
- 1 tbsp lemon juice
- 2 tbsp coriander leaves, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida.
2. Once the seeds start to splutter, add chopped onion and green chilies. Saute until the onion turns translucent.
3. Add chopped capsicum, green peas, and ginger paste. Mix well and cook for 2-3 minutes.
4. Add semolina and roasted peanuts. Mix well and roast for 5-6 minutes on low flame.
5. Add salt and water. Mix well and cook for 2-3 minutes until the water is absorbed and the upma is cooked.
6. Add lemon juice and chopped coriander leaves. Mix well.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- Serves 4
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 7g
Substitutions for ingredients:
- You can use any vegetable of your choice instead of capsicum and green peas.
- You can use cashews instead of peanuts.
Variations:
- You can add grated coconut for a different flavor.
- You can add some curry leaves for a South Indian touch.
Tips and tricks:
- Roast the semolina well to avoid lumps.
- Use hot water to cook the upma for a better texture.
- Add lemon juice at the end for a tangy flavor.
Storage instructions:
- You can store the leftover upma in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the upma in a pan with a little water to make it moist again.
Presentation ideas:
- Serve the upma in a bowl with a sprinkle of coriander leaves on top.
Garnishes:
- Coriander leaves
Pairings:
- Serve with coconut chutney or tomato chutney.
Suggested side dishes:
- Sambar or rasam
Troubleshooting advice:
- If the upma is too dry, add a little water and cook for a few more minutes.
Food safety advice:
- Make sure to wash the vegetables well before using them.
Food history:
- Upma is a popular breakfast dish in South India.
Flavor profiles:
- Spicy, tangy, and nutty
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian