Upama
#week3of5 #mybestrecipe #quick #breakfast #light dinner
This dish does not give you the authentic South Indian taste of upama. But it tastes very delicious.
Back in my college days, I stayed in a hostel where the mess used to be closed for dinner after every fortnight feast. So some girls used to cook a onepot quick dish of their own- such as Maggi, omlet, upama for dinner. Among all the different aroma from each room, there was one particularly pleasant aroma that always attracted my attention and open up my taste buds. Eventually I developed a very strong craving of tasting the dish. So one day I couldn't stop myself from entering that room to see what was being cooked. A group of girls was making upama. I sat there while it was being cooked and I noted down the recipe in detail. I bought all the ingredients the same week and eagerly waited for the next feast day in order to be able to try out the new dish. That night I fully satisfied my craving and experienced heavenly pleasure while consuming upama. The dish is still an integral part of my breakfast menu even after 20 years. We all enjoy this taste so much that I do not even feel the need to try any other type of upama. Presenting to you that unique recipe.
Upama
#week3of5 #mybestrecipe #quick #breakfast #light dinner
This dish does not give you the authentic South Indian taste of upama. But it tastes very delicious.
Back in my college days, I stayed in a hostel where the mess used to be closed for dinner after every fortnight feast. So some girls used to cook a onepot quick dish of their own- such as Maggi, omlet, upama for dinner. Among all the different aroma from each room, there was one particularly pleasant aroma that always attracted my attention and open up my taste buds. Eventually I developed a very strong craving of tasting the dish. So one day I couldn't stop myself from entering that room to see what was being cooked. A group of girls was making upama. I sat there while it was being cooked and I noted down the recipe in detail. I bought all the ingredients the same week and eagerly waited for the next feast day in order to be able to try out the new dish. That night I fully satisfied my craving and experienced heavenly pleasure while consuming upama. The dish is still an integral part of my breakfast menu even after 20 years. We all enjoy this taste so much that I do not even feel the need to try any other type of upama. Presenting to you that unique recipe.
Open in Cookpad AppSteps
- 1
Roast semolina, while continuously stirring on the lowest heat just till it's evenly hot. Transfer it in another Vassel. Heat oil in the same pan and crackle jeera. Add ginger garlic paste, green chillies, curry leaves and asafoetida. Fry a bit and then add onions and sesame seeds. Fry till onions are translucent and tender. Add turmeric powder.
- 2
Add green peas and salt. Fry for 2-3 minutes for the green peas to be slightly tender. Add tomatoes and fry for a minute. Add about 400 ml water and all the other powder spices. Bring it to a rolling boil. The spices in the water should have outstanding taste considering the part of semolina. Add semolina while stirring briskly in order to avoid the formation of lumps.
- 3
Continue to stir till semolina soaks up all the water and you get the right consistency. You may add hot water in case it feels too dry. Garnish with coriander leaves and Serve hot.
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