VEGETABLE UPPAM OR UPMA

North Indian cuisine

Hyderabad Dum Biryani or Beryani

Typical North Indian Menu

SUNNUNDALU OR URAD DAL LADOO

UPMA

MYSORE PAK

Every thing about VEGETABLE UPPAM OR UPMA | Vahrehvah :

Vegetable Uppam is a fabulous, popular and considered to be a very healthy South Indian breakfast dish made with semolina (rava), a mix of vegetables and spiced with various masalas. Vegetable Uppam is a favorite dish of many and is generally served as breakfast or as any quick one dish meal.

A deliciously made vegetable uppam or upma cooked with the dollops of ghee (clarified butter) makes an appetizing, colorful and stomach filling dish. It is generally accompanied with coconut chutney or malligai podi. Upma or Uppam or Uppuma is a popular Indian breakfast dish made with Rava called the cream of wheat or semolina. It is one of the most commonly made recipes in every South Indian home.

It is also known as Uppitu (Kannada), Tikhat Sanja (Marathi), Suji ka namkeen halwa (Hindi) in various states of India. Vegetable Uppam added with a medley of carrots, capsicum, potatoes, peas, french beans and onions make this dish truly appetizing. It is a healthy breakfast or a filling snack. It is a very popular dish cooked during weddings, rituals or big gatherings.

Easy to cook and fast to prepare! It makes a one dish nourishing and wholesome meal with many vegetables added to it. Vegetable uppam is a favorite hot dish especially during fasting days. Many break their fast by eating this specially cooked vegetable uppam.

An excellent dish with a combination of light fragrant spices and texture; simply cooked adding chopped onions and basic spices to more healthy and more tasty version with adding a variety of vegetables and nuts to combine many texture, each one having a sensory pleasure in itself. You can also add cashew nuts to give that extra punch, crunchiness and flavor to the dish.

When a vegetable uppam or upma is being prepared at home, the aroma from the vegetables and the toasting of rava (semolina) infuses in the air and makes one’s appetite for breakfast, lunch or dinner even stronger. It’s a no fuss dish and needs a very few ingredients and is sure a crowd pleaser.

The general name of the dish in most languages is formed from two words: salt and flour. E.g., In Tamil, the two words uppu + maa (vu) form upmaa(vu). There are many ways Upma is prepared; indeed, every upma cook usually will incorporate variations in flavor when making Upma. This variation is obtained by varying or emphasizing particular spices.

Upma can also be made with broken wheat known as Lapsi Upma or Bread Upma or Vermicelli Upma or Pearl Sago Upma or Rice Upma or Poha Upma. An excellent variation called masala upma (known as 'Kharabath' in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies.

To prepare this amazing dish, firstly grind the coriander seeds, cloves, cinnamon, green chilies, ginger and garlic with fennel seeds to a fine paste adding very little water and keep aside. In a kadai or wide pan, fry the rava (semolina) till light brown (very constantly).

You will get a nice fragrant aroma of rava lingering around you while frying; this is when it is ready to be removed from fire and keep aside Heat oil in the same kadai or pan, add the chopped onions and fry until translucent. Add the curry leaves.

Once the onions are fried, add the chopped mix of vegetables and fry until half cooked. Add the ground masala paste and fry for 2 minutes and then add finely chopped tomatoes and cook for another 2 minutes. Now add the boiled hot water and salt. Taste the water and add salt if required.

Once the water starts to boil, reduce the heat and add the already fried rava very slowly and stir constantly to avoid forming of lumps. Add ghee on tip and close the kadai with lid and cook on medium heat. Cook for about 8 minutes until all the water is evaporated.

Open the lid and give it a gentle stir. Garnish with freshly chopped coriander leaves and serve hot with any chutney or sambar. Vegetable Uppam or upma can also be eaten on its own as it has its own distinctive taste and flavor.

Tip: Roasting of rava avoids stickiness in upma. It is also a nutritious breakfast to substitute your daily toasts & cornflakes & its filling too. It tastes great with egg roast. Vegetable Uppam or Upma is a great dish for anybody especially kids, full of vitamins and nutrients.

For detailed recipe, click on Vegetable Uppam or Upma.

Enjoy Cooking!