BEETROOT UPMA

Upma, also known as uppumavu or uppitu, is a traditional South Indian dish commonly enjoyed for breakfast in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtra, and even Sri Lanka. It is essentially a thick, porridge-like preparation made from semolina (rava/sooji). Various vegetables and seasonings can be added to suit personal taste.

Upma is quick to make and a healthy choice too. Today, I’ve prepared a vibrant version — Beetroot Upma.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 persons

Ingredients:
1 cup semolina (rava/sooji)

2 tbsp oil

1 tsp urad dal (split and skinned black gram)

½ tsp mustard seeds

½ tsp cumin seeds

A pinch of asafoetida (hing)

1 tbsp chopped cashew nuts

1 sprig curry leaves

½ cup boiled beetroot purée

Salt to taste

Method:
Heat oil in a pan. Add urad dal. After a few seconds, add mustard seeds and cumin seeds. Once they begin to splutter, add curry leaves and sauté for a few seconds.

Add semolina and roast on a low flame for 2–3 minutes. (If you’re using pre-toasted semolina, 2–3 minutes is sufficient.)

Add beetroot purée, mix well, and sauté for a few seconds.

Gradually add 3 to 3.5 cups of warm water, stirring continuously to avoid lumps.

Cook on a low flame, stirring constantly, until the water is absorbed and the semolina is well cooked.

Add salt and cashew nuts. Once the mixture starts leaving the sides of the pan, turn off the heat.

Serve hot.