Upma

Upma is a popular Indian breakfast dish originating in South India.

Etymology

The general name of the dish in most languages is formed from two words : salt and flour. E.g., In Tamil, the two words uppu (உப்பு) + maa(vu) (மா(வு) form upmaa(vu)

Preparation

Upma is usually made with Semolina (called Rava or Suji in India). There are many ways Upma is prepared; indeed, every upma cook usually will incorporate variations in flavour when making Upma. This variation is obtained by varying or emphasising particular spices. A typical recipe includes:

Ingredients

1. Semolina (1 cup)
2. Cooking oil (3-4 tbsp)
3. Mustard seeds (1/2 tsp)
4. Cumin (1 tsp)
5. Ginger root (1/2 tsp, grated)
6. Green chillies (3-5 med, chopped)
7. Chopped onions (1 med, chopped)
8. Salt to taste
9. Vegetables of choice: Peas, carrots, potatoes, cauliflower, cabbage, tomatoes, capsicum, etc
10. Grated coconut (3-4 tbsp, optional)
11. Lemon juice (2 tsp, optional)

Method of preparation

1. Dry-roast rava until it just begins to turn brown, then keep aside.
2. In a large saucepan/wok, heat the cooking oil.
3. Add mustard seeds and wait for them to sputter. Then add cumin, ginger, green chillies and chopped onions and fry until onions caramelise.
4. Add vegetables, salt and 2 cups of water, and bring to boil.
5. Add the roasted rava, turn down the heat, and mix quickly to avoid lumps forming.
6. The upma is done when all the water is absorbed by the rava.
7. Garnish with grated coconut, chopped cilantro leaves and lemon juice.

Major variations

A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli, Durum wheat semolina or pearl sago. A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts. For a variation called masala upma(known as 'Kharabath' in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies.

The Rice Upma, which is mainly popular in the southern parts of Karnataka is referred to as Akki Tari Uppittu (Rice coarse flour uppittu). Another variant of upma is prepared with grated coconuts instead of onions, especially on holy days, when onion is avoided. This type of upma is generally smeared with ghee at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or Idli instead of flour. Upma made from coarser rava known as Sajjige is a dish of Udupi cuisine. It is sometimes served along with snacks such as sauted and spiced poha or Chevdo.

References