Monday, September 23, 2013

VEGETABLE UPMA WITH OATS

VEGETABLE UPMA WITH OATS

Some weeks ago, I had shared the recipe of a popular breakfast item in South India called "Upma."
This one, you might remember is made of rava (semolina). I would like to present today another version of Upma, in which oats replaces rava. Many would consider this the more healthy version.

Oats, which has many benefits for our health, is fast gaining popularity in our cooking. This is because  people are now more aware and health conscious as evidenced in this article in The Times of India.

I hope you will enjoy this healthy as well as tasty dish.




 
Ingredients
  • Oats, 2 cups
  • Mustard seeds, 1/2 tsp
  • Urad dal ( black gram dal) 1 tsp
  • Chana dal (Split Bengal gram) 1 tsp
  • Hing (Asafoetida) a pinch
  • Grated ginger, 1/2 tsp
  • Green chillies, slit, 3-4
  • Curry leaves, 1 sprig
  • Onion, chopped fine, 1
  • Water, 1 and 1/2 cups
  • Salt, to taste
  • Tomato, medium, chopped, 1
  • Capsicum, small size, chopped, 1
  • Frozen Corn kernels, 1/2 cup
  • Lemon juice, 2 tsp
  • Oil, 2 tbsp or as required
Method:

Dry roast the oats for about 2 minutes in a non-stick kadai and keep aside.
Heat oil on medium heat and add mustard seeds. When it splutters, add urad dal and chana dal
When the dals change colour, add asafoetida, grated ginger, green chillies, and curry leaves
Add the chopped onion, and fry till they are translucent
Add water and salt to taste. You can vary the ratio of water to oats depending on the consistency you like. Remember, the oats will be more grainy when you add less water and more soft when you add more water.
When the water boils, add the chopped tomato, capsicum and corn kernels
Cover the kadai with a lid and cook for 2-3 minutes
Next, add the roasted oats, little at a time, stirring continuously to ensure it does not form lumps
Cook the upma for 2-3 minutes till the water evaporates
Switch off the gas, add the lemon juice and mix well
Serve hot