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.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||10 g|