Cookbook:Uppittu

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Upma or Uppittu as it is referred to in Karnataka is a wholesome Indian dish made of Rava (Cream of Wheat). There are many ways it is prepared but typically includes a healthy amount of vegetables added during preparation. The Rava used for this must be the large-grained, as Upma prepared with fine Rava tends to become soggy.

Ingredients:Edit

  • One cup upma rava (common in India and also found in Indian stores in other countries)
  • One medium sized onion, finely chopped (more onions may also be added to give extra flavour)
  • One medium sized tomato, chopped
  • 4 to 5 finely chopped green chilli peppers
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 tsp mustard seeds
  • 4 tbsp. oil
  • Salt (to taste)
  • 1 tbsp. lemon juice
  • Two cups water
  • Note: You can add other vegetables like potato, Zucchini, Mushroom, peas, beans etc. to suit your taste

Procedure:Edit

  1. In a wok or other suitable utensil heat 1 TBS of oil. When the oil is hot add the Rava in and stir it with a spoon until the Rava starts browning. The main purpose of this is to coat the rava grains with the oil so that they don’t stick. Be sure not to burn the Rava or you will have to restart. Keep the Rava aside and let it cool.
  2. In the same Wok or another suitable utensil heat the remaining oil. When hot add the Mustard seeds and wait until the seeds start crackling. When the crackling starts tapering off add the onions and fry until golden brown. Then add the ginger and the garlic and stir for a few seconds. Add the remaining vegetables and the water. Add enough salt such that when tasted it is slightly saltier than required. Turn the heat to medium and let it simmer until the vegetables are cooked but still crispy.
  3. At this time turn the heat to low and start adding the Rava to the water. This is the most important step that determines the correct consistency of the Upma. The Rava must be added as quickly as possible while continuously stirring the contents ensuring no lumps are formed. When the Rava is thoroughly mixed cover the vessel and let it cook for a few minutes, stirring the contends every 20 seconds or so.
  4. Turn the heat off and add the lemon juice and mix it well.
  5. Upma is known to be eaten with a variety of sides like Chutney, Sugar, Pickles etc.
Last modified on 1 July 2010, at 21:02