Uppittu

Uppittu Recipe - Indian Semolina Dish with Potatoes, Onions, and Spices

Region / culture: India | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Uppittu, also known as Upma, is a popular South Indian breakfast dish made with semolina (rava) and a variety of vegetables and spices. It is a simple yet flavorful dish that is often enjoyed with a side of chutney or pickle.

History

Uppittu has been a staple in South Indian cuisine for centuries. It is believed to have originated in the southern regions of India, where semolina was a common ingredient in traditional cooking. Over time, different variations of the dish have emerged, with each region adding its own unique twist to the recipe.

Ingredients

1 cup: semolina (Rava)
0.25 no: sliced potato
0.5 no: sliced onion
0.5 teaspoon: grated ginger
3 tbs: grated fresh coconut
chopped coriander leaves
1 teaspoon: sugar
2 teaspoons: ghee
salt to taste
For seasoning
2 tbs: peanuts
1 teaspoon: mustard seeds
1 teaspoon: black gram (urad dal)
2 no: red dry chilli
0.25 teaspoon: turmeric powder
A pinch: asafoetida
curry leaves few
3 tbs: oil

How to prepare

Heat a pan and lightly toast the rava over low heat. Set aside and allow it to cool.
Heat 3 tbsp of oil and add the seasoning ingredients, except turmeric powder and asafoetida.
When the mustard seeds start to splutter, add turmeric and asafoetida and sauté well.
Add the onions and fry until they become soft. Then add the potatoes and fry for a few minutes.
Add 5.5 cups of water, salt to taste, and bring to a boil. Cover and cook the potatoes.
Once the potatoes are cooked, mix in grated ginger and sugar. Reduce the heat to low.
Gradually add the toasted rava while stirring continuously to prevent lumps from forming.
Close the lid and cook for a few more minutes.
Garnish with coriander leaves and grated coconut.
Sprinkle ghee over it and serve hot.

Variations

Add vegetables like carrots, peas, or bell peppers for added nutrition and flavor.
Substitute semolina with broken wheat (dalia) or oats for a healthier twist.
Add cashews or raisins for a touch of sweetness and crunch.

Cooking Tips & Tricks

Toasting the rava before cooking helps enhance its flavor and prevents it from becoming mushy.

- Adding a pinch of sugar helps balance out the flavors and adds a hint of sweetness to the dish.

- Stirring continuously while adding the rava helps prevent lumps from forming.

- Garnishing with fresh coriander leaves and grated coconut adds a burst of freshness and texture to the dish.

Serving Suggestions

Uppittu can be served hot with a side of coconut chutney, pickle, or yogurt.

Cooking Techniques

Toast the rava before cooking to enhance its flavor.

- Stir continuously while adding the rava to prevent lumps from forming.

- Cover and cook the potatoes until they are soft and cooked through.

Ingredient Substitutions

Substitute semolina with broken wheat (dalia) or oats.

- Use any vegetables of your choice in place of potatoes and onions.

- Substitute ghee with oil for a vegan version of the dish.

Make Ahead Tips

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

Presentation Ideas

Serve Uppittu in individual bowls garnished with fresh coriander leaves and grated coconut for a visually appealing presentation.

Pairing Recommendations

Uppittu pairs well with coconut chutney, pickle, or yogurt. It can also be enjoyed with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store leftover Uppittu in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

One serving of Uppittu contains approximately 250 calories.

Carbohydrates

One serving of Uppittu contains approximately 30 grams of carbohydrates.

Fats

One serving of Uppittu contains approximately 10 grams of fats.

Proteins

One serving of Uppittu contains approximately 5 grams of proteins.

Vitamins and minerals

Uppittu is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Uppittu may contain allergens such as peanuts and gluten (if using wheat rava).

Summary

Uppittu is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome breakfast option that provides energy and essential nutrients to start your day.

Summary

Uppittu is a delicious and nutritious South Indian breakfast dish made with semolina, vegetables, and spices. It is a versatile dish that can be customized to suit your taste preferences and dietary needs. Enjoy this flavorful and comforting dish for a hearty breakfast or brunch.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was during a trip to India, where the aroma of spices filled the air and the colors of the market stalls dazzled my eyes. I had always been a lover of food, but there was something about this particular dish that drew me in like a moth to a flame.

I watched as a local woman deftly mixed the ingredients together in a large pan over an open flame. The sizzle of mustard seeds hitting hot oil, the fragrance of curry leaves wafting through the air - it was like a symphony of flavors and textures that I had never experienced before.

I approached the woman tentatively, feeling like a stranger in a foreign land. But she welcomed me with a warm smile and gestured for me to come closer. She spoke to me in a language I did not understand, but her hands moved with such grace and confidence that I knew I was in the presence of a true master.

As I watched her cook, I felt a stirring in my soul. I knew that I had to learn how to make this dish for myself. I asked her if she would teach me, and to my delight, she agreed.

Over the next few days, I shadowed her in the kitchen, taking notes and asking questions. I learned about the importance of toasting the semolina to bring out its nutty flavor, the art of tempering spices to release their essential oils, and the secret ingredient that gave the dish its signature tangy kick - tamarind paste.

I watched as she added vegetables and lentils to the mix, creating a dish that was not only delicious but also nutritious. She explained to me the significance of each ingredient, how they all worked together to create a harmonious balance of flavors.

Finally, the dish was ready. She scooped a generous portion onto a plate and handed it to me with a smile. I took a bite, and my taste buds exploded with joy. It was like nothing I had ever experienced before - a symphony of flavors that danced on my tongue.

As I savored the dish, I knew that I had found something special. I had found a recipe that spoke to me on a deeper level, a recipe that connected me to a culture and a tradition that was not my own.

I thanked the woman profusely for sharing her knowledge with me, and she simply nodded and patted me on the back. She knew that I had been touched by something greater than myself, something that would stay with me for the rest of my days.

And so, I brought the recipe for Uppittu back with me to my home country. I shared it with my family and friends, who were equally captivated by its exotic flavors and textures. I taught them how to make it, passing down the knowledge that had been given to me by a kind stranger in a far-off land.

Now, whenever I make Uppittu, I am transported back to that bustling market in India, where the colors were vibrant, the smells were intoxicating, and the flavors were out of this world. I am grateful for the experience, for the chance to learn something new and exciting, and for the opportunity to share it with those I love.

And so, I continue to cook and create, always searching for that next great recipe that will capture my heart and soul. But no matter how many dishes I try, no matter how many recipes I collect, Uppittu will always hold a special place in my heart. It is a dish that reminds me of my journey, of the kindness of strangers, and of the power of food to bring people together in a way that transcends language and culture.

So if you ever find yourself in a bustling market, surrounded by exotic smells and vibrant colors, keep an eye out for a woman cooking Uppittu over an open flame. And if you're lucky enough to taste it, remember the story of how it came to be, and the woman who shared it with a stranger in a foreign land.