Uppuma, a popular dish from the Southern belt of India that is quite popular in the western region too, is now at a global level with its popularity going all over and taking various forms as Khara Bhath when a lot of vegetables get added and some spicing with condiments happens and goes by different names depending on the region it comes from. Basically it can be considered to be a thick porridge made from roasted semolina that gets its color and taste based on the ingredients added to it. I was not adding this post to my blog all these days as it is not a favorite of Ad and S but Ar and AS are quite fond of it as also G more so when loads of veggies get added to it and I thought it was only apt to include it in my blog.
Semolina (cream of wheat) 1 cup
Onion 2 medium-sized cut finely
Green bell pepper finely chopped 1 medium-sized
Grated ginger 1 tsp
Mix of cauliflower, beans, carrot and peas cut as shown in image 1½ cups or 2 cups
Ghee 1 tsp
oil 1 tbsp
Curd ½ cup
water 1½ cups
Salt 1 tsp
Oil 1 tbsp
Mustard 1 tsp
Chana dal 1 tbsp
Green chili slit 2 or paste ½ tsp
Curry leaves 2 sprigs
Freshly chopped coriander leaves 1 tbsp to garnish
- Heat 1 tbsp of oil in a wok and roast the semolina on a low flame until the aroma of the roasted sooji can be smelt. The color should be light golden; in case you are not sure on the color, add a cashew nut along with the flour and as the color of the cashew changes, it an indication to remove the flour from the flame. Transfer the sooji to a plate.
- In the same wok heat another spoon of oil and add the mustard seeds. As it starts spluttering add chana dal. When the color turns golden add the chopped onion, chilies, and a pinch of salt. When the sauteed onion gets translucent add the chopped capsicum and saute for a mnute or two.
- Add the vegetable mix and salt and saute till they are cooked to al Dante stage.
- While the veggies are getting cooked, boil water and whipped curd in a pan so that it is bubbling by the time the vegetables are cooked. I prefer to cook the beans separately as they take more time to get cooked.
- Add the roasted sooji to the wok and mix well . Keep the flame low and pour the boiling water to the mix and stir continuously to avoid lumps.
- Cover the wok with a lid and switch off the flame. Let the uppuma cook in the heat and steam to give a smooth consistency. After 10 minutes add the ghee and garnish with coriander leaves. Serve hot
- In case you want to make the uppuma spicier add ½ tsp of red chilli powder while sauteing the onions, Otherwise, fry sun-dried green chilies (mor milaga) in oil, crumble it and add it to water–curds mix
- If you prefer tomatoes in uppuma, skip curd and add 2 cups of water. For the tangy taste squeeze half a lemon juice when adding ghee and mix well