5 March, 2021
Pulao Upma | Green Upma | a healthy choice for diabetics |
ಪುಲಾವ್ ಉಪ್ಪಿಟ್ಟು | ಹಸಿರು ಉಪ್ಪಿಟ್ಟು … ಮಧುಮೇಹಕ್ಕೆ ಸೂಕ್ತ ತಿಂಡಿ ರೆಸಿಪಿ |
I’m definitely a big upma fan !! That too I liked it more when my mom and mom in law used to make upma. They had some magic in their hands I guess …I surely miss them both for this reason too.
As I said above upma is my most favorite dish and that too if it is made using Bansi rava, then it’s like Sone Pe Suhaga/Icing on the cake/cherry on top !!
Today when I started preparation for making upma, somehow I did not want to make it either in the regular way or by adding Palyada Pudi (curry powder), but I definitely wanted to make masala upma only rather using something else other than these two types.
So at first I thought of adding Pureed Palak and green chili mixture, but somehow I felt it as incomplete, then what came to my mind is this wonderful idea ! Truly delicious iron rich, vitamins rich green Upma or Pulao Upma !!
Yes I did spice it up with ground Pulao masala and that’s how a new category of Upma came into existence which is made using Bansi rava …
Let me brief you about Bansi rava/Semolina – Bansi rava/semolina is comparatively more coarsely ground and un polished rava made using a particular type of wheat called Bansi wheat which is yellowish in color and said to have more protein content than the regular rava/semolina. This is widely available in Southern parts of India. We don’t have much info about its gluten content, but I think it has less gluten than the regular rava, because when we cook it is not at all sticky or very less sticky comparatively.
Ingredients : measuring cup used – 200 ml
- Bansi rava – 1 cup
- Water – 3 cups
- Palak – 1 small bunch (1/2 cup puree)
- Mixed vegetables – 3 cups ( I have put french beans, fresh peas, red carrot, potato and knol khol)
- Oil – 1&1/2 tbsp
- Cumin seeds – 1/2 tbsp
- Curry leaves – 1 fistful
- Onion – 1/2 cup
- Rock salt – 1 tbsp (adjust)
- Ghee – 1/2 tbsp
For grinding :
- Coriander leaves – 1 fist full
- Green chili – 4 (adjust)
- Cinnamon stick – 1 inch piece
- Green cardamoms – 2 to 3
- Cloves – 4 to 6
- Ginger – 1 tbsp
PRE – PREPARATION :
- Dry roast the bansi rava until it releases nice aroma without burning on medium heat
- Meanwhile wash and rinse well the Palak leaves and put them in the boiled water, cover and let it sit for 5 minutes, remove from the water and grind into a fine paste
- Wash, cut and cook the vegetables and set aside
- Slice/chop the onion
- Gather and grind the ingredients listed below the heading “for grinding” without adding water
- To make this upma more appealing, you can add grated fresh coconut, lemon juice and little sugar to get that spicy-tangy-sweet taste.
PROCEDURE :
- Heat oil in a pan/kadai, add in cumin seeds and curry leaves, when they splutter add in onion and saute until onion turns translucent
- Now add in ground pulao masala and cooked mixed vegetables and stir once
- Then add water, pureed Palak and and let it boil
- Add salt, once the mixture is boiling, Put ghee, stir again
- Now slowly pour the roasted rava
- Stir again nicely, turn the heat to low, cover and let it cook well
- Remove from the heat and serve as such or with coconut chutney or raita
- I paired the Pulao Upma with cucumber pomegranate raita
Hey you can have a look at my one more Upma recipe using mixed vegetables here– mixed vegetable upma
By the way you can click on this link and check our South Indian special laddoo/Unde recipe, which uses semolina as a main ingredient – rave unde/semolina laddoo
