KCB 9.10: Vegetable and Semolina Pudding (Upma)
Vegetable and Semolina Pudding (Upma)
Upma is a traditional grain dish much loved all over India. It consists of roasted semolina and sauteed spices, with added vegetables and nuts combined with water to form a moist, savoury pudding. Though upma's texture resembles Italian polenta or North African couscous, its flavour is unique. Served with fresh lemon juice and a little yogurt, it makes a delicious breakfast.
• PREPARATION & COOKING TIME: About 30 minutes
• YIELD: Enough for 6 to 8 persons
• YIELD: Enough for 6 to 8 persons
• 1 1/2 cups (375 ml) coarse-grain semolina
• 1/4 cup (60 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) black mustard seeds
• 2 teaspoons (10 ml) split urad dal
• 1 1/2 teaspoons (7 ml) cumin seeds
• 2 hot green chilies, seeded and minced
• 2 cups (500 ml) cabbage, finely shredded
• 1 red pepper, seeded and diced
• 1 cup (250 ml) diced zucchini
• 1 cup (250 ml) peeled potatoes, cubed
• 1/2 teaspoon (2 ml) turmeric
• 3 cups (750 ml) hot water
• 1 cup (250 ml) green peas, cooked if fresh, thawed if frozen
• 1 1/2 teaspoons (7 ml) salt
• 1 cup (250 ml) roasted cashew pieces
• 2 tablespoons (40 ml) chopped fresh coriander leaves
• 2 tablespoons (40 ml) fresh lemon juice
• 1/4 cup (60 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) black mustard seeds
• 2 teaspoons (10 ml) split urad dal
• 1 1/2 teaspoons (7 ml) cumin seeds
• 2 hot green chilies, seeded and minced
• 2 cups (500 ml) cabbage, finely shredded
• 1 red pepper, seeded and diced
• 1 cup (250 ml) diced zucchini
• 1 cup (250 ml) peeled potatoes, cubed
• 1/2 teaspoon (2 ml) turmeric
• 3 cups (750 ml) hot water
• 1 cup (250 ml) green peas, cooked if fresh, thawed if frozen
• 1 1/2 teaspoons (7 ml) salt
• 1 cup (250 ml) roasted cashew pieces
• 2 tablespoons (40 ml) chopped fresh coriander leaves
• 2 tablespoons (40 ml) fresh lemon juice
1. Stir-fry the semolina in a large, heavy frying pan over moderate heat for 6-8 minutes or until the grains darken a few shades. Transfer to a bowl and set aside.
2. Heat the ghee or oil in a heavy 4 or 5-litre/quart saucepan over moderately high heat. Saute the black mustard seeds in the hot oil until they crackle. Add the urad dal and cumin seeds and saute them until they darken; add the chilies and, stirring, add the cabbage, peppers, zucchini, potatoes, and turmeric. Stir-fry for 2 or 3 minutes. Reduce the heat to moderate and continue to cook for another 4 or 5 minutes or until the vegetables are limp and partly cooked.
3. Carefully add the hot water and bring to the boil. Add the cooked fresh peas or thawed frozen peas. Add the semolina, stirring continuously. Add the salt, reduce the heat to very low, and half-cover with a lid, stirring often until the upma becomes a light, fluffy pudding (about 10 minutes). If the upma appears too dry, add a little warm water.
4. Remove the upma from the heat, stir in the cashew nuts and fresh coriander leaves, and serve hot with a sprinkle of lemon juice.
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