Upmaa

Upmaa is a traditional Indian dish, typically served for breakfast or brunch. It is a savory porridge made from dry-roasted semolina or coarse rice flour. Variations of Upmaa are commonly found in the South Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as in the Western Indian states of Maharashtra, Gujarat, and Goa.

Ingredients and Preparation

The primary ingredient in Upmaa is semolina, also known as rava or sooji in India. The semolina is dry-roasted until it turns a light golden brown color, which gives the dish its distinctive flavor. Other ingredients typically include onion, ginger, green chilies, and mustard seeds. Some variations may also include vegetables such as carrots, peas, and tomatoes, or proteins like cashews or peanuts.

To prepare Upmaa, the semolina is first dry-roasted in a pan until it turns a light golden brown color. In a separate pan, mustard seeds are heated until they begin to pop. Then, chopped onions, ginger, and green chilies are added and sautéed until the onions become translucent. The roasted semolina is then added to the pan, along with water and salt. The mixture is stirred continuously until it thickens into a porridge-like consistency.

Variations

There are many regional variations of Upmaa. In Karnataka, a version known as Khara Bhath is made with Vangi Bath powder, a spice mix that includes coriander, cumin, fenugreek, and cinnamon. In Maharashtra, Upmaa is often served with a side of grated coconut and lemon juice. In Tamil Nadu, a variation known as Arisi Upma is made with coarse rice flour instead of semolina.

Cultural Significance

Upmaa is a popular breakfast dish in India due to its simplicity and versatility. It is often served with chutney, sambar, or pickle, and can be easily adapted to suit individual tastes. It is also a common dish during religious festivals and fasts, as it is considered sattvic, or pure.