Uppumavu (ഉപ്പുമാവ്), Upma (उपमा) or uppittu (ಉಪ್ಪಿಟ್ಟು, ಖಾರಬಾತ್) is a common South Indian, Maharashtrian, and Sri Lanka Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina or rava or coarse/broken wheat or vermicelli. Various seasonings and/or vegetables are often added during the cooking, depending on each preference. Today it is popular in most parts of India and is prepared in various ways.
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 join variations in flavour when making Upma. This variation is obtained by varying or emphasising particular spices.
Lets Prepare Upma!!
- Semolina (Roasted) 1 Cup
- Onion 1 Sliced
- Green Chilly 4 Slit
- Ginger (Chopped) 1 Teaspoon
- Vegetable Oil 2 Tablespoon
- Ghee 1 Teaspoon
- Grated Coconut 1 Tablespoon (Optional)
- Hot Water 1 and 3/4 Cups
- Mustard Seed, Dried Red Chilly and Curry Leaves as required
- Heat up your pan with Vegetable oil and splutter Mustard Seed and Dried Red Chilly
- Add Onion, sauté till it become transparent; Add Green Chilly, Ginger and Curry Leaf and Saute
- Add Grated Coconut and Salt, Saute for 1-2 Minutes (Adding Coconut is Optional)
- Add hot water to this mixture, and let it come to boil, add ghee and keep it boiling on high flame for some time to extract essence of spices
- Lower the flame and add roasted Semolina to it, Keep stirring, to avoid any lumps forming.
- Cook about 2-3 minutes by closing with a lid, (Stir in between to avoid upma stick on the pan).
- Remove from fire, and let the lid closed for some more minutes.
- Serve hot with Black Tea!!!