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Upma (Telugu, Malayalam: ഉപ്പുമാവ്, Tamil: உப்புமா), Uppittu (ಉಪ್ಪಿಟ್ಟು) or Kharabath (ಖಾರಭಾತ್) in Kannada, Upeet(उप्पीट) in Marathi and Rulam in Konkani, is an Indian dish made of wheat rava (semolina).
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Etymology
The word uppu means salt in many South Indian languages; the word for the dish approximately translates to salt and flour, thus:
- Tamil - Maavu means flour (of any kind); uppu+maav = Upma;
- Telugu - pindi means flour (of any kind); uppu+pindi = Uppindi;
- Kannada - hittu (Old Kannada "Ittu") means flour (of any kind); uppu+ittu = Uppittu.
- Malayalam - Maavu means flour (of any kind); uppu+maavu = Upmaav
Preparation
There are many ways Upma is prepared; indeed, every upma cook usually will incorporate variations in flavour when making Upma. This variation is obtained by varying or emphasising particular spices. A typical recipe would include:
Ingredients
- Wheat Rava (Semolina) (1 cup)
- Cooking oil (1 tbsp)
- Mustard seeds (1 tsp)
- Cumin (1 tsp)
- Ginger root (1 tsp, grated)
- Green chillies (3-5 med, chopped)
- Chopped onions (1 med, chopped) (some people may omit this for cultural reasons)
- Salt to taste
- Vegetables of choice: Peas, carrots, eggplant, potatoes, cauliflower, cabbage, tomatoes (3/4 cup, chopped)
- Grated coconut (3-4 tbsp, optional)
- Cilantro leaves (3-4 tsp, chopped, optional)
- Lemon juice (2 tsp, optional)
Method of preparation
- 1. Dry-roast rava until it just begins to turn brown, then keep aside.
- 2. In a large saucepan/wok, heat the cooking oil.
- 3. Add mustard seeds and wait for them to sputter. Then add cumin, ginger, green chillies and chopped onions and fry until onions caramelise.
- 4. Add vegetables, salt and 1.5 cups of water, and bring to boil.
- 5. Add the roasted rava, turn down the heat, and mix quickly to avoid lumps forming.
- 6. The upma is done when all the water is absorbed by the rava.
- 7. Garnish with grated coconut, chopped cilantro leaves and lemon juice.
History
This originated in Colonial India and was used by the British and Indians alike.
Major variations
Apart from Rava, Upma is widely made with Rice Rava, Vermicelli and Cous-cous also. The Rice Upma, which is mainly popular in the southern parts of Karnataka is referred to as Akki Tari Uppittu (Rice coarse flour uppittu). Since rice is easier to digest than Wheat is, akki tari uppittu has also become a recommended edible for patients along with Idli and Ganji. Recipes for these dishes are linked here:
- Variety of Upmas
- Recipe for Cous-Cous Upma
- Recipe for basic Vermicelli Upma
- Quick and Easy Upma Recipe
A variant of Upma is prepared with grated coconuts instead of Onions, specially on holy days when onion is avoided. This type of Upma is generally smeared with Ghee at the end of preparation. Dishes similar to Upma can be made by substituting small crumbs of leftover bread or Idli instead of flour.
External Links
Upma recipe 1[1]
Upma recipe 2 [2]
Wikipedia content modification information:
- This page was last modified on 9 November 2008, at 17:03.
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