16 November, 2019
UPPITTU/MIXED VEGETABLE UPMA
A quick share of one of the most liked/preferred, common breakfast, my/our most favorite uppittu/upma recipe from the state of Karnataka, specially south Karnataka, explained with step wise procedure pics.
Ingredients : measuring cup used – 240 ml
- Semolina/sooji/rave – 1 cup
- Water – 4 cups
- Rec chili powder (less hot, for color) – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Salt – 1 tbsp + 1 tsp
- Ghee – 1 tbsp
- Vegetables – 1/3 cup of each – onion, tomato, cabbage, capsicum, french beans, carrot, fresh peas, big green chili, Potato & chayote squash(seemebadanekayi)
Others :
- Oil – 1&1/2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Crushed black pepper – 1/4 tsp
- Split bengal gram/kadlebele – 1&1/2 tbsp
- Split black gram – /2 tbsp
- Green chili – 1 tbsp
- Curry leaves – 2 strings
- Coriander leaves – 1 tbsp
PROCEDURE :
- Dry roast the semolina/raves until the raw smell vanishes and turns light brown with nice aroma and transfer to a plate
- Cook potato, carrot, french beans, peas, chayote squash, cabbage until al dente using 1&1/2 cups of water
- Heat oil in a pan put mustard seeds, cumin seeds, crushed black pepper, bengal gram, black gram and when they splutter, add in green chili, ginger, coriander leaves, curry leaves and saute everything for a minute on medium heat
- Now add in onion, tomato, big green chili, capsicum and saute until little soft on high heat, then add in the cooked vegetables along with its stock and also add in remaining 2&1/2 cups of water and let it come boil
- Put salt, turmeric powder, red chili powder, combine everything well, put ghee and mix again
- Reduce the heat to low, slowly pour the roasted rave from the left hand and keep stirring from the right hand, cover with a lid and allow it to get cooked on low heat only for 2 to 3 minutes
- Now you can see the mixture is leaving the edges of the pan, at this point turn off the heat, cover and let it sit for a while then serve with or without chutney
