Pulioggare Upma - A twist to the regular Upma
Upma was not a favorite dish in our house, but from past 2 years its become a standard breakfast atleast once a month. Reason may be because that is one dish which does not ask you to spend too much time in the kitchen unlike other breakfast dishes.
I had posted vegetable upma around 5 years back and the photos then were not so appealing or say I was just taking baby steps in matter f photography or presentation then. Nevertheless the upma was yummy now I feel must have made it look super.
Ok leaving that matter aside lets come to my new innovation item Pulioggare Upma. Yes you heard it right, we normally make pulioggare at home don’t we? And carry a pack of that powder in the fridge so go ahead and make this.
This gives a lovely twist to your regular upma.
Here is what we need :
Ø 1 cup roasted semolina (sooji, rava)
Ø 1 medium sized onion, chopped finely
Ø 1 green chilly, chopped
Ø ½ tbsp urad dal/spilt and skinned
Ø ½ inch ginger grated or chopped finely
Ø Water as required (I used 2 and ½ cup)
Ø 1 tsp mustard seeds
Ø 1 sprig curry leaves
Ø 7-8 cashewnuts
Ø A handful of peanuts
Ø 2 tsp sugar (optional)
Ø 1 tbsp Pulioggare powder ( I used MTR Pulioggare powder)
Ø 2 tbsp oil or ghee
Ø salt as required
- In a pan dry roast semolina (this process needs to be done only if you are not using roasted semolina)until it changes t light brown n colour.
- In a pan, heat oil or ghee.
- Add urad dal, cashew nuts and peanuts and once they are golden in color add mustard seeds when they splutter add curry leaves.
- Now add onions and fry till they become transparent.
- Now add the green chill. Fry for a minute and add 1 tbsp pulioggare powder and fry for few seconds.
- Now add water to this mixture and let it come to a boil.
- Add salt and sugar. When the water comes to a bubble boil, lower the flame and add the roasted semolina to it.
- Keep on stirring while you add the semolina as it can form lumps and make sure you add the semolina slowly as f you would add it at once it can form lumps.
- Keep on stirring.
- The semolina will absorb water and double in volume and begins to cook.
- If the mixture looks to be dry, then you can add some more water.
- Reduce the flame and simmer the upma for 3 minutes.
- Keep stirring so that the upma does not stick to the pan.
- Garnish upma with coriander/cilantro leaves.
- You can serve it with Mixture of your choice. It tastes great.