VERMICELLI UPMA

VERMICELLI UPMA

Upma is an easy to make breakfast item very popular in South India. Generally, it is made of sooji/rava. It can be made plain or you can make it with assorted vegetables as you can see in this recipe for Vegetable Upma. 

Another variation of upma is to make this out of wheat vermicelli ( which is a spaghetti-like pasta) which is called Seviya in Hindi, Shevige in Kannada and Semiya in Tamil. I have used store bought vermicelli of the MTR brand.

In today's upma, I have added only green peas but you can add beans, carrots and the like. To save time, I have used frozen peas but if you use fresh green peas, you would need to shell and cook them.

The consistency of the upma is a matter of individual taste, and is determined by the quantity of water used. Some people prefer their upma to be more soft, while others like it less soggy.  I have always preferred to use a ratio of  3/4  measure of water to 1 measure of vermicelli to give it the consistency preferred in my family.

Ingredients:

• Wheat Vermicelli, 3 cups
• Mustard Seeds, 3/4 tsp
• Chana Dal, (Bengal Gram),1 tbsp
• Green Chillies, 5-6
• Curry Leaves, a sprig
• Onion, chopped, 1
• Ginger, finely chopped, 1/2 " piece
• Green Peas, 1/2 cup * I used frozen peas
• Turmeric Powder, 1/2 tsp
• Water, 2 and 1/4 cups
• Coriander leaves, finely chopped, 1 tbsp
• Lime juice ( of 1 lime)
• Salt, to taste
• Oil, 2 tbsp

Method:

Chop the onion, slit the green chillies,

Shell and cook the green peas. (if using fresh peas and not frozen ones). Keep aside

Boil the water and keep it aside

In a kadhai, add a  little oil, roast the vermicelli till it turns slightly golden brown, stir constantly to ensure it does not get burnt. Transfer the roasted vermicelli to a bowl.

In the same kadhai, add oil and once it gets heated, add mustard seeds 

When they splutter, add the chana dal, 

When the dal changes colour, add the slit green chillies and curry leaves

Saute for a while and then add the chopped onion and ginger
Fry till the onion becomes translucent

Add the green peas and saute for a minute

Now add the turmeric powder, and salt.

Add the water which you have boiled and kept aside, lower the flame  and add the roasted vermicelli 

Keep it covered and cook for 4-5 minutes or till it is done, stirring it in between 

Lastly, add the finely chopped coriander leaves and lime juice

Serve hot.

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. I prefer to use Quaker Oats which is tasty and healthy too.

I hope you will enjoy this dish for breakfast or as an evening snack.

 
Ingredients

• Quaker 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 OR Cooked 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

VEGETABLE UPMA

VEGETABLE UPMA

A popular breakfast item in South India "Upma" (called "Upittu" in Kannada, and "Rulav" in my mother tongue, Konkani)  can be made in a variety of ways. It can be plain, or with vegetables like beans, carrots, capsicum, peas, and the like.

Today being our Independence Day, I present one with carrots and peas to give it the tricoloured look:)
We are proud of 66 years of Independence. My best wishes go out to you and your families.

I use "medium" rava ( semolina) as this gets you the right consistency. If the rava is too thin, it tends to become pasty, and if it is too thick, it could be very grainy.


Ingredients:

• Rava, 2 cups
• Carrots, medium sized, (chopped) 2
• Peas, 1/2 cup (cooked or frozen)
• Onion, large, (chopped), 1
• Oil,  3 tbsp
• Mustard seeds, 1/2 tsp
• Black gram dal (urad dal), 1 tsp
• Bengal gram (channa dal), 1 tsp
• Green chillies, chopped, 4-5
• Ginger, grated, 1/2 tsp
• Water, 4 to 4 and 1/2  cups
• Curry leaves, 1 sprig
• Juice of a small Lemon
• Salt, to taste
• Coriander leaves, to garnish

Method:
In a non-stick kadai, on low heat, roast the rava until it becomes light brown, and gives off an aroma
Keep aside
Heat some oil in the kadai on medium flame. Add the mustard seeds and when they splutter, add the Black gram dal and the Bengal gram.
When the dals change colour, add green chillies, and curry leaves
Add the chopped onion, and the grated ginger and fry till they are light brown
Add 4 to 4 and 1/2 cups of water, and salt to taste
When the water boils, add the carrots and peas, and cook till they are tender
Next, add the roasted rava, little at a time, stirring continuously to ensure they don't form lumps
Keep the kadai covered and cook over low flame for 2-3 minutes
Switch off the gas, add the lemon juice and mix well
Garnish with coriander leaves
Serve hot, with a chutney of your choice