Vegetable Uppama

Vegetable Uppama Recipe - Authentic South Indian Breakfast or Brunch!

Region / culture: India, South India | Servings: 4

Introduction

Vegetable Uppama is a traditional South Indian dish made with semolina and a variety of vegetables. It is a flavorful and nutritious dish that can be enjoyed for breakfast, lunch, or dinner.

History

Uppama has been a popular dish in South India for centuries. It is believed to have originated in the state of Tamil Nadu and has since spread to other parts of the country. The dish is known for its simplicity and versatility, as it can be made with a wide range of ingredients.

Ingredients

150 g of semolina
100 ml of curd
250 g of Diced vegetables
2 onions, sliced
1 Chopped tomato
0.5 tsp of Skinned urad dal
0.25 tsp of sesame seeds
0.25 tsp of cumin seeds
1 curry leaf
3-4 Chopped green chillies
2 tsp of garlic paste
1 tsp of ginger paste
A pinch of Ground cloves
A pinch of turmeric powder
2 tbsp of Chopped coriander
1 lemon juice
4-6 tbsp of oil
250 ml of Hot water
salt to taste

How to prepare

Heat oil in a pan and fry the dal, sesame seeds, and cumin seeds for 15 seconds.
Add onions, curry leaves, chopped chillies, ginger, garlic, turmeric, and salt. Stir and fry for 5 minutes.
Add vegetables and tomato. Fry for 3-4 minutes. Then add semolina.
After 2-3 minutes, pour in water and curd. Cook for 5 minutes until the mixture becomes dry.
Garnish with coriander and enhance the flavor with lemon juice.
Serve hot with rasam.

Variations

You can customize the vegetables used in the recipe based on your preferences. You can also add nuts or raisins for added texture and flavor.

Cooking Tips & Tricks

Make sure to roast the semolina properly before adding the vegetables to enhance the flavor of the dish.

- You can customize the vegetables used in the recipe based on your preferences.

- Adding a squeeze of lemon juice at the end of cooking can brighten up the flavors of the dish.

Serving Suggestions

Vegetable Uppama can be served hot with a side of coconut chutney or sambar.

Cooking Techniques

The key cooking techniques for making Vegetable Uppama include roasting the semolina, sautéing the vegetables, and simmering the mixture until it is cooked through.

Ingredient Substitutions

You can substitute the vegetables used in the recipe with any of your favorite vegetables. You can also use yogurt instead of curd.

Make Ahead Tips

You can prepare the vegetable mixture ahead of time and store it in the refrigerator until ready to cook the semolina.

Presentation Ideas

Serve Vegetable Uppama in a bowl garnished with fresh coriander leaves and a wedge of lemon for a colorful presentation.

Pairing Recommendations

Vegetable Uppama pairs well with a side of coconut chutney, sambar, or pickle.

Storage and Reheating Instructions

Vegetable Uppama can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Vegetable Uppama contains approximately 250 calories.

Carbohydrates

Each serving of Vegetable Uppama contains approximately 30g of carbohydrates.

Fats

Each serving of Vegetable Uppama contains approximately 10g of fats.

Proteins

Each serving of Vegetable Uppama contains approximately 5g of proteins.

Vitamins and minerals

Vegetable Uppama is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

Vegetable Uppama may contain allergens such as gluten from the semolina. Please check for any specific allergens based on the ingredients used.

Summary

Vegetable Uppama is a nutritious dish that is rich in carbohydrates, healthy fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Vegetable Uppama is a delicious and nutritious dish that is easy to make and can be enjoyed for any meal of the day. With its flavorful blend of vegetables and spices, it is sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Vegetable Uppama. It was many years ago, when I was just a young girl living in a small village in southern India. My mother had invited a group of women over for a cooking gathering, where they would share their favorite recipes and techniques with one another. I was mesmerized by the sights and smells of the kitchen as the women worked tirelessly to prepare various dishes.

One woman in particular caught my attention. She was an elderly woman named Mrs. Patel, who had a kind smile and gentle demeanor. She had a reputation for being an excellent cook and everyone eagerly awaited her turn to share her recipe. Mrs. Patel began to demonstrate how to make Vegetable Uppama, a traditional Indian dish made with semolina, vegetables, and spices.

As I watched Mrs. Patel work her magic in the kitchen, I was struck by her grace and skill. She moved with such ease and confidence, effortlessly blending flavors and textures to create a dish that was not only delicious, but also beautiful to look at. I knew in that moment that I wanted to learn how to make Vegetable Uppama myself.

After the cooking gathering was over, I approached Mrs. Patel and asked her if she would be willing to teach me her recipe. To my delight, she agreed and invited me to her home the following day. I was filled with excitement and anticipation as I made my way to Mrs. Patel's house, eager to learn the secrets of her culinary prowess.

When I arrived, Mrs. Patel welcomed me with open arms and led me into her kitchen. She began by showing me how to roast the semolina until it was golden brown and fragrant, imparting a nutty flavor to the dish. She then demonstrated how to sauté the vegetables in a blend of aromatic spices, adding layers of complexity and depth to the dish.

As Mrs. Patel worked, she shared stories of her own childhood and the recipes she had learned from her own mother and grandmother. I listened intently, soaking in every word and savoring every moment spent in Mrs. Patel's kitchen. I felt a deep connection to her and to the generations of women who had come before us, passing down their knowledge and traditions through the art of cooking.

After several hours of cooking and learning, Mrs. Patel finally deemed my Vegetable Uppama ready to be served. I watched with bated breath as she spooned the dish onto plates, garnishing it with fresh cilantro and a squeeze of lime. The aroma that wafted up from the plate was intoxicating, a tantalizing blend of spices and herbs that filled the room with warmth and comfort.

I took a bite of the Vegetable Uppama and was instantly transported back to my childhood, to a time when life was simple and the flavors of home cooked meals brought joy and contentment. Mrs. Patel smiled at me, her eyes twinkling with pride and satisfaction. In that moment, I knew that I had found not only a recipe for Vegetable Uppama, but a mentor and friend who would forever hold a special place in my heart.

Over the years, I have continued to perfect my recipe for Vegetable Uppama, adding my own twists and variations to suit my family's tastes. But no matter how many times I make this dish, it always brings me back to that day in Mrs. Patel's kitchen, surrounded by love, laughter, and the timeless tradition of sharing food and stories with those we hold dear.

And so, whenever I prepare Vegetable Uppama for my loved ones, I do so with a heart full of gratitude and a spirit of generosity, knowing that the true beauty of cooking lies not just in the flavors and textures of the dish, but in the memories and connections that it brings to life. In this way, the recipe for Vegetable Uppama has become more than just a dish to me - it is a reminder of the enduring power of food to nourish not only our bodies, but our souls as well.