Uppama

Uppama Recipe - Vegetarian Pakistani Dish with Cabbage, Potatoes, and Peas

Region / culture: Pakistan | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Uppama is a traditional South Indian dish made with cream of wheat, vegetables, and spices. It is a popular breakfast or snack option that is both delicious and nutritious.

History

Uppama has been a staple in South Indian cuisine for centuries. It is believed to have originated in the southern states of India, where it is commonly served for breakfast or as a light meal. The dish has evolved over time, with different variations and ingredients being added to suit individual tastes.

Ingredients

6 tbsp vegetable oil
1 pinch asafetida
0.5 tsp whole black mustard seeds
1 whole dried hot red pepper
1 tsp chana dal
2 tsp urad dal
0.5 medium onion, peeled and minced
1 cup finely shredded cabbage, firmly packed
1 small potato, peeled and cut into 0.25 inch dice
2 tbsp shelled peas
1 fresh hot green chile, minced
0.5 tsp finely grated fresh ginger
0.75 tsp salt
1 cup cream of wheat (15 minutes variety)
1.25 cups boiling water
1 tbsp finely minced cilantro

How to prepare

Pour the oil into a medium or large skillet set over medium heat.
When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal.
When the dals turn reddish in color, add the onion, cabbage, potato, peas, green chile, and ginger.
Increase the heat to medium-high and cook the mixture, stirring constantly, for about 2 minutes.
Cover the skillet, reduce the heat to low, and simmer until the vegetables are done, about 5–6 minutes.
Uncover and mix in salt. Increase the heat to medium and add cream of wheat.
Cook for 5 minutes, stirring the mixture and being careful not to let the cream of wheat brown. Decrease the heat to low.
Add boiling water, a couple of tablespoons at a time, stirring after each addition and allowing the water to be absorbed before adding more. (More water may be used if a moister uppama is desired.)
Continue stirring and cooking over low heat for 10 more minutes.
Garnish with minced cilantro before serving.

Variations

Add diced carrots or bell peppers for extra color and flavor.
Use ghee instead of vegetable oil for a richer taste.
Top with roasted cashews or peanuts for added crunch.

Cooking Tips & Tricks

Make sure to stir the cream of wheat constantly to prevent it from sticking to the pan.

- Adjust the amount of water based on your desired consistency - more water will result in a softer uppama.

- Feel free to add your favorite vegetables or spices to customize the dish to your liking.

Serving Suggestions

Uppama can be served hot with a side of coconut chutney or pickle for added flavor. It can also be enjoyed on its own as a light and satisfying meal.

Cooking Techniques

Stir constantly to prevent lumps from forming in the cream of wheat.

- Cover the skillet to steam the vegetables and cook them evenly.

- Add water gradually to achieve the desired consistency of the uppama.

Ingredient Substitutions

Use semolina or rice flour instead of cream of wheat.

- Substitute green peas with corn or green beans.

- Replace chana dal with split yellow peas or lentils.

Make Ahead Tips

Uppama can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish uppama with fresh cilantro leaves or grated coconut for a pop of color and freshness. Serve in individual bowls or on a platter for a beautiful presentation.

Pairing Recommendations

Uppama pairs well with a cup of hot chai or coffee for a comforting and satisfying meal. It can also be served with yogurt or raita for a cooling contrast.

Storage and Reheating Instructions

Store leftover uppama in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Nutrition Information

Calories per serving

One serving of uppama typically contains around 250-300 calories, making it a relatively low-calorie meal option.

Carbohydrates

Uppama is a good source of carbohydrates, providing energy to fuel your day. The cream of wheat and vegetables in this dish contribute to its carbohydrate content.

Fats

The vegetable oil used in this recipe adds healthy fats to the dish. Fats are essential for absorbing certain vitamins and minerals, as well as providing satiety.

Proteins

The dals (lentils) in this recipe provide a good amount of protein. Protein is important for muscle growth and repair, as well as overall health and wellness.

Vitamins and minerals

Uppama is rich in vitamins and minerals from the vegetables used in the recipe. Cabbage, potatoes, peas, and cilantro all contribute essential nutrients to this dish.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten. However, if you have specific allergies, be sure to check the ingredients for any potential allergens.

Summary

Uppama is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy meal option that can be enjoyed any time of day.

Summary

Uppama is a flavorful and nutritious dish that is easy to make and versatile. With a mix of vegetables, spices, and cream of wheat, it is a satisfying meal that can be enjoyed for breakfast, lunch, or dinner. Try this traditional South Indian recipe for a taste of authentic flavors and wholesome ingredients.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. I had heard of Uppama before, a traditional South Indian dish made with semolina, vegetables, and spices, but I had never actually tasted it. It was a dish that always seemed so warm and comforting, perfect for a cozy family dinner or a lazy Sunday brunch. So, when I came across a recipe for Uppama in an old cookbook at a friend's house, I knew I had to learn how to make it.

My friend's mother, Mrs. Patel, was the one who introduced me to the magic of Uppama. She had learned the recipe from her own mother, who had learned it from her mother before her. It was a cherished family recipe, passed down through generations, and Mrs. Patel was kind enough to share it with me.

I remember watching Mrs. Patel expertly combine the semolina with vegetables and spices, stirring everything together in a large pan until it transformed into a fragrant, flavorful dish. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final product.

When Mrs. Patel finally served up the Uppama, I took my first bite and was instantly transported to a world of warm spices and hearty vegetables. It was everything I had hoped for and more – savory, comforting, and utterly delicious. I knew then and there that I had to learn how to make Uppama for myself.

Mrs. Patel was more than happy to teach me the recipe, guiding me through each step with patience and expertise. She showed me how to toast the semolina until it was golden brown, how to sauté the vegetables until they were tender, and how to season everything with a blend of spices that danced on the tongue.

As I cooked alongside Mrs. Patel, I listened to her stories of learning to make Uppama from her mother, of the memories she had of eating the dish as a child, and of the joy she found in sharing it with others. It was clear that Uppama was more than just a recipe to her – it was a connection to her past, a link to her family, and a way to spread love and warmth to those around her.

By the time we sat down to enjoy the Uppama together, I felt a deep sense of gratitude towards Mrs. Patel for sharing her knowledge and her recipe with me. As I savored each bite of the dish, I knew that this was a recipe that I would cherish and pass down to future generations.

Over the years, I have made Uppama countless times for my own family and friends, each time adding my own twist to the recipe while staying true to the flavors and traditions that Mrs. Patel taught me. It has become a staple in my household, a dish that brings us together around the table and fills our hearts with warmth and love.

I am grateful for the day I stumbled upon that recipe for Uppama, for the opportunity to learn from Mrs. Patel, and for the joy that cooking this dish has brought into my life. It is a reminder of the power of food to connect us, to nourish us, and to bring us closer to those we love. And for that, I will always be grateful.