Upma
Tamil Nadu — Mother recipe · ar de en es fr it ja pt ru zh
A crunchy and satisfying dish, Upma is perfect as a quick breakfast or dinner option.
📷 Intodustin — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 10 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 200 g of semolina (risoni)
- 1 small onion
- 4-5 curry leaves
- 1 teaspoon roasted cumin seeds
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ginger powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon nutmeg
- 1 tablespoon vegetable oil
- 300 ml of vegetable broth
Method
- In a large pan, heat the oil with roasted cumin seeds and curry leaves until fragrant.
- Add finely chopped onion and cook for 2-3 minutes or until soft and golden brown.
- Stir in the semolina, mixing well to prevent lumps. Cook for about 5 minutes or until the semolina is slightly crunchy but not burnt.
- Add the spices (ground black pepper, ginger powder, coriander powder, cardamom powder, nutmeg) and mix well to combine.
- Gradually pour in the vegetable broth into the semolina, stirring continuously until it's fully absorbed. Cook for another 5 minutes or until desired consistency is reached.
The story
Upma originates from the state of Tamil Nadu in India and is commonly found in households during colder months. It's a very versatile dish that can be prepared with various ingredients such as semolina, rice, or flour.
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