Upma | How to make upma

What is upma???

           Upma is a dish originating from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.



How to make upma?


+ 1 cup Quinoa For Tadka

+ 1 tea spoon ghee

+ 1 tea spoon mustard seeds

+ 9-10 Curry leaves

+ 3-4 whole red chilies

+ 1 tea spoon ginger, finely chopped

+ 2 green chilies, finely chopped

+ Salt to taste

+ Roasted cashew for garnishing.


                  Preparation Rinse the quinoa and drain all the water Put it in a pan.

Wait for 4-5 minutes till it becomes little brown.

Add water and salt and bring to boil.

Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed.

Wait for 15 to 20 minutes.

Fluff with a fork.

Heat ghee in a pan Put mustard seeds, curry leaves, red chilies, stir a little.

Add ginger and green chilies, cook for a while Add cooked quinoa.

Mix it well Garnish with cashews and your UPMA is ready to serve.

Hope you like it...
Thank You!

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