Ingredients with Measurements:
- 1 cup semolina (rava)
- 1/2 cup chhundo (grated mango pickle)
- 1/4 cup oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- 2 green chilies, chopped
- 1/4 cup peanuts
- 1/4 cup cashews
- 1/4 cup raisins
- Salt to taste
- 2 cups water
- Coriander leaves for garnish
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 green chilies, peanuts, cashews, and raisins. Fry for a minute.
3. Add semolina and roast on low flame until it turns golden brown and fragrant.
4. Add chhundo, turmeric powder, and salt. Mix well.
5. Add water and stir continuously to avoid lumps.
6. Cover and cook on low flame for 5-7 minutes or until the water is absorbed and the upma is cooked.
7. Garnish with coriander leaves and serve hot.
15-20 minutes
Temperature: Low flame
Serving size: 4
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 7g
Substitutions for ingredients:
- Chhundo can be substituted with grated raw mango or lemon juice.
- Peanuts, cashews, and raisins can be substituted with any nuts or dried fruits of your choice.
Variations:
- Add vegetables like carrots, peas, and beans to make it more nutritious.
- Add grated coconut for a different flavor.
- Use different types of pickles like lime or mixed vegetable pickle.
Tips and tricks:
- Roast the semolina on low flame to avoid burning.
- Stir continuously while adding water to avoid lumps.
- Adjust the amount of water according to the desired consistency.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a microwave or on a stove with a little water to prevent drying out.
Presentation ideas:
- Serve in a bowl or plate with a sprinkle of coriander leaves on top.
Garnishes:
- Coriander leaves
Pairings:
- Serve with coconut chutney or pickle.
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.
- If the upma is too wet, cook for a few more minutes on low flame.
Food safety advice:
- Make sure to use fresh ingredients and cook on low flame to avoid burning.
Food history:
- Upma is a popular breakfast dish in South India and is usually made with semolina.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian