Ingredients with Measurements:
- 1 cup semolina (rava)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 10-12 curry leaves
- 2 tbsp oil
- 2 cups water
- Salt to taste
- Coriander leaves for garnish
Special Equipment Needed:
None
Step-by-Step Instructions:
1. Heat oil in a pan and add mustard seeds. Once they start to splutter, add cumin seeds, asafoetida, and curry leaves.
2. Add chopped onions and green chilies and sauté until onions turn translucent.
3. Add semolina and roast on low flame until it turns light brown and gives off a nutty aroma.
4. Add water and salt to the pan and stir well.
5. Cover the pan and let it cook on low flame for 5-7 minutes or until the water is absorbed and the upma is cooked.
6. Garnish with coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Low flame
Serving size:
Serves 2-3 people
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- You can use ghee instead of oil for a richer flavor.
- You can add vegetables like carrots, peas, and capsicum to make it more nutritious.
Variations:
- You can add roasted peanuts or cashews for a crunchy texture.
- You can add grated coconut for a sweet flavor.
Tips and Tricks:
- Roast the semolina on low flame to prevent it from burning.
- Add water gradually to avoid lumps.
- You can adjust the quantity of water depending on the consistency you prefer.
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 it from drying out.
Presentation Ideas:
Serve in a bowl or plate with a sprinkle of coriander leaves.
Garnishes:
Coriander leaves
Pairings:
- Onion upma goes well with coconut chutney, tomato chutney, or pickle.
- You can also serve it with yogurt or raita.
Suggested Side Dishes:
- Sambar
- Rasam
- Poriyal (stir-fried vegetables)
Troubleshooting Advice:
- If the upma turns out dry, add a little water and mix well.
- If the upma turns out lumpy, add more water and stir well.
Food Safety Advice:
- Use fresh ingredients.
- Wash vegetables thoroughly before using them.
Food History:
Upma is a popular South Indian breakfast dish made with semolina. It is believed to have originated in the state of Karnataka.
Flavor Profiles:
Savory, nutty, and slightly spicy
Serving Suggestions:
Serve hot for breakfast or as a snack.
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Region: Indian