Like Upma or Hate Upma? Either way, you'll absolutely LOVE this delicious green peas upma. Here's a quick video of how to make this delicious upma.
Grated coconut, green peas, a pinch of sugar, sauteed onions, add a nice sweetness to the cumin flavoured spicy semolina. Green peas in this otherwise boring upma will take your taste buds on a ride. If you're wondering what is upma, it is a simple semolina dish that is a very popular South Indian breakfast. It's easy & quick to make, making it a very common breakfast.
Growing up at home, our mom never made upma or uppittu, as we call it in Konkani, Kannada. Unless, we asked her to, unlike in most South Indian homes where it shows up atleast once a week on their breakfast table. So, we loveeee upma.
Once I had to cook breakfast for my family & there were green peas lying around. I decided to use them in upma & we had delicious upma with slightly sweet, soft, fresh green peas that burst in your mouth with every bite of flavourful semolina. Green peas upma turned out to be absolutely delectable. I've grown a fan of this breakfast ever since.
So, give it a try. Makes a perfect breakfast for busy weekdays, lazy weekends. It's quick, easy to make & you get lots of proteins with green peas in it. Another reason for me to use green peas in Upma, apart from the fact that I love soft, cooked, sweet, fresh green peas.
Tastes absolutely amazing while steaming hot & after a few hours of making while they're cold too.
Watch it's making here:
Use exact amounts of ingredients below, to make delicious upma.
Preparation Time: 20-25 minutes
1. Pressure cook fresh green peas with half cup of water & a teaspoon of rock salt.
2. Once the pressure of the pressure cooker is released, decant all of the water into a glass, keep the cooked green peas aside.
3. To the salt water in the glass, add some more water such that you have 1 cup of water. Transfer it to a cooking vessel & bring it to boil. Keep it aside closed. We’ll use this to cook semolina.
4. Peel & finely chop a onion, grate some fresh coconut, slit green chillies & keep them aside.
5. Heat up a wok, add in oil, mustard seeds. When mustard starts popping, add in cumin seeds.
6. Once cumin & mustard stop popping, add in urad dal, green chillies, roughly broken pieces of dried red chilli, curry leaves & saute them until urad dal starts to brown.
7. Add finely chopped onion, 1/4 teaspoon of salt & saute them until they get translucent. Salt fastens their frying.
8. Then add semolina, ghee & mix well. Saute semolina until it starts to brown. Saute constantly so that it roasts uniformlly.
9. Then add hot water kept aside, sugar, grated coconut, cooked green peas kept aside & mix well.
10. Cook them closed on medium heat until all the water evaporates.
11. Remove it from heat & keep it closed for 5 more minutes, so that semolina cooks through.
12. Then give it a nice mix & serve upma hot or once it’s cold. Fluff with a fork or spoon to breakdown any clumps present. Enjoy upitt.
I love upma after few hours of preparation, it’s as delicious as hot hot upma.
1. Semolina/rava of any size will make good upma, but bombay rava/sooji rava, kesari rava make the best upma. They aren't too tiny or big in size.
2. This upma will taste good even without using onions in it.
3. If you’re looking to make plain good old upma, rava uppittu, then just skip green peas. Rest of the steps remain the same to make delicious upma.
4. Skip ghee & you have a savoury, vegan dish, a delicious breakfast. Ghee adds a nice flavour to upma & is used to roast semolina. You can use oil instead.
5. If you feel water you have used is less or semolina aren't cooked through then add another 1/4th cup of water & cook closed on medium flame. That should cook semolina through.
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