|Nutritional Guidelines (per serving)|
|Servings: 4 Bowls (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 10g||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No matter where you go in India, upma is a hot, favorite breakfast food. It is originally from South India, and you can eat this tasty dish for breakfast, brunch or as a snack—it's so wholesome that you can make a healthy meal of it. Upma is traditionally made with coarse semolina. Try this easy recipe for upma made with "sevai"—which is Hindi for vermicelli.
- 1 cup sevai
- 2 tablespoons vegetable, canola or sunflower cooking oil
- 5 to 6 curry leaves
- 2 green chillies slit lengthwise
- 1-inch piece of ginger grated
- 3/4 teaspoon mustard seeds
- 2 medium-sized onions chopped fine
- 2 medium tomatoes chopped fine
- Salt to taste
- 2 cups hot water
- Pinch of turmeric powder
- Juice of 1/2 lime
- Chopped coriander to garnish
Heat a griddle or flat pan over a medium flame and dry roast the sevai lightly until it turns pale golden brown. Stir frequently. Once done, remove the sevai and place it on a tray or platter.
Heat oil in a pan and add the mustard seeds, curry leaves and green chilies. When the spluttering stops, add the grated ginger and stir well. Cook for one minute.
Add onion and fry until it is translucent and soft.
Add tomatoes and cook until they are soft.
Add hot water, turmeric and salt to taste and bring to a boil.
Add the roasted sevai, a little at a time, stirring constantly to prevent any lumps from forming.
Simmer until the upma has the consistency of a very thick porridge. Turn off the burner.
Squeeze lime juice over the upma and mix well.
Garnish with chopped coriander and serve piping hot.
Serve the upma with freshly prepared mint-coriander chutney.