Uppittu
Uppittu
Uppitu is called Upma in Northern part of India, also called as karabath when done with the powder spice mix, upma or uppittu without. This dish is heart-warming and very commonly found in South India, it is not gluten free as it’s made with Semolina.
Ingredients
2 cups semolina (with husk)
1 green bell peppers
100gms green beans
100gms carrots
1 handful curry leaves (if available)
2 tbsp of Ghee
1 tsp mustard seeds
½ tsp of asafoetida
1 inch of ginger (grated)
½ tsp turmeric
1tsp Salt
1 tsp of jaggery/sugar
2 to 3 handful fresh grated coconut or coconut milk.
Step 1 - Dry roast the semolina in low flame until light brown or fragrance.
Step 2 –Heat the ghee in a pan, pop the mustard seeds, asafoetida, ginger, curry leaves and chopped vegetables.
Step 3 - Cook for about 10min, while it’s cooking, add ½ tsp of turmeric.
Step 4 – Once the vegetables are half cooked, add 4 cups of water and salt. Then add jaggery/sugar to taste.
Step 5 - Stir well and add the grated coconut once it starts boiling. On a low flame, pour the semolina evenly in the pot. Don’t stir, cover and cook for 5-8min.
Step 6 – Turn off the flame, mix well and finish cooking.
Variations for this recipe
To make it gluten free, use millets/quinoa instead of semolina. However millets and quinoa should be cooked before adding as it takes much longer time to cook them when compared to semolina.
Can add different vegetables, greens and spices.