Dish
Upma
Upma is made by roasting semolina in a dry pan until it is golden brown. The roasted semolina is then cooked with water or broth until it is tender and fluffy. Upma can be flavored with a variety of spices such as mustard seeds, cumin, and turmeric. It is a nutritious dish that is high in protein and fiber and is also vegan and vegetarian.
Origins and history
Upma has been a popular breakfast dish in India for centuries. It is a quick and easy dish that can be made with a few simple ingredients. Upma is often served with chutney or sambar, which are spicy condiments that complement the mild flavor of the dish.
Dietary considerations
Vegan, vegetarian
Variations
There are many variations of upma, depending on the region and the household. Some people add vegetables such as onions, tomatoes, and peas to the dish to make it more flavorful and nutritious. Some people also add nuts or raisins to the dish to give it a sweet and savory flavor.
Presentation and garnishing
Upma can be served in a variety of ways, depending on the occasion. It can be served as a breakfast dish, topped with a dollop of chutney or sambar, or it can be served as a side dish with a main course. To make the dish more visually appealing, you can garnish it with a few sprigs of fresh herbs such as cilantro or mint.
Tips & Tricks
Roasting the semolina before cooking it is essential to give the upma a nutty and rich flavor. It is also important to use high-quality semolina and to cook it gently until it is tender and fluffy. Adding spices such as ginger, garlic, or chili powder can also enhance the flavor of the dish.
Side-dishes
Chutney, sambar
Drink pairings
Chai, coffee, fruit juice
Delicious Upma recipes
More dishes from this category... Browse all »
Acorn Mush
Native American cuisine
Ajdova kaša
Slovenian cuisine
Ajdovi žganci
Slovenian cuisine
Babor
North African cuisine
Banosh
Ukrainian cuisine
Bogobe jwa lerotse
African cuisine
Bohinjski žganci
Slovenian cuisine
Broodpap
Dutch cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory