upma recipe in english step by step

Upma, a savory semolina-based dish, is a staple breakfast and snack in many Indian households. Its versatility lies in the ease of customization, allowing for a symphony of flavors and textures to be incorporated. From the simplest rendition with just onions and mustard seeds to a more elaborate version bursting with vegetables and spices, upma caters to diverse palates. This recipe provides a foundation for creating your own personalized upma masterpiece.

Upma - Something’s Cooking with Alpa

Let’s explore the process of crafting this delightful dish, transforming humble semolina into a flavorful and satisfying culinary experience.

Ingredients:

• 1 cup Semolina (Rava/Sooji)
• 2 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Split Black Gram)
• 1 teaspoon Chana Dal (Split Chickpea)
• 1/4 cup Onion, finely chopped
• 1 Green Chili, finely chopped (adjust to taste)
• 1/2 inch Ginger, grated
• 1/4 cup Mixed Vegetables (Carrots, Peas, Beans - optional)
• 2 cups Water
• Salt to taste
• 2 tablespoons Cilantro, chopped (for garnish)
• Pinch of Asafoetida (Hing - optional)
• Few Curry Leaves
• 1 tablespoon Lemon Juice (optional)

Instructions:

1. Roasting the Semolina: In a dry pan, roast the semolina over medium heat until it turns light golden brown and fragrant. This step is crucial for preventing stickiness and ensuring a fluffy texture. Be careful not to burn it. Remove from the pan and set aside.
2. Tempering the Spices: Heat oil in the same pan. Add mustard seeds. Once they start spluttering, add urad dal and chana dal. Fry until the dals turn light golden brown. This process infuses the oil with their nutty flavors.
3. Adding Aromatics and Vegetables: Add asafoetida (if using), curry leaves, chopped onions, and green chilies. Sauté until the onions turn translucent. Add grated ginger and mixed vegetables (if using) and sauté for another minute.
4. Boiling the Water: In a separate saucepan, bring 2 cups of water to a boil. Add salt to the boiling water.
5. Combining and Cooking: Carefully pour the boiling water into the pan with the sautéed vegetables and spices. Bring the mixture back to a boil. Slowly add the roasted semolina, stirring continuously to prevent lumps from forming.
6. Simmering to Perfection: Reduce the heat to low, cover the pan, and let the upma simmer for 5-7 minutes, or until all the water is absorbed and the semolina is cooked through. Fluff the upma with a fork.
7. Garnishing and Serving: Garnish with chopped cilantro and a squeeze of lemon juice (optional). Serve hot.

Upma is best enjoyed fresh and hot. It pairs well with a variety of accompaniments such as coconut chutney, sambar, or even a dollop of yogurt. Feel free to experiment with different vegetables, spices, and herbs to create your own signature upma. Consider adding cashews or peanuts for added crunch, or a touch of turmeric powder for a vibrant color and earthy flavor. Enjoy!

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