Upma, a very common breakfast from South India usually made with semolina. Since going gluten-free, I kept looking for alternatives when it clicked. Polenta, my all time favourite. Tried it and guess what, it is so close to original.
Upma translates to ‘Salt+flour’. I never understood why!!!. I have made this super healthy, loading it with veges. You need some basic Indian spices and this can be whisked in under 20 minutes. And if you love taste of lemon, drizzle some over the porridge and this will be the best brekkie you’d ever have.
- Polenta-1/2 cup
- Water-3 cups+1/2 cup water for veges
- Carrot-1-chopped very fine
- Green beans-6-chopped very fine
- Garden peas-a handful
- Red onion-1/2-chopped very fine
- Salt-to taste
- Rice bran oil-1.5 tsp
- Black mustard seed-1/2 tsp
- Cumin seeds-1/2 tsp
- Full white lentils, Chana dal-1 tsp each
- Hing/Asafoetida-1 pinch
- Curry leaves-1 sprig
- Dry red chili-1
- In a pan, add polenta and dry roast for 2 minutes. Transfer to a baking sheet. (Very useful when you pour polenta in).
- In the same pan, add oil, once hot, add black mustard seeds, cumin, white lentils and chana dal, dry chili, hing and curry leaves, wait for them to sizzle and pop, then add onions in.
- Wait until they turn transluscent before adding carrots, green beans, garden peas and salt required for veges, and saute for 2 minutes.
- Add 1/2 cup water, cover and cook until veges are well done, add remaining water, salt for the entire dish and wait until it comes to a rolling boil.
- Now, spatula on the right hand. Fold the long edges of baking paper with polenta, so there is a nozzle like flow when you pour polenta into water. Pour polenta in and stir with spatula ensuring there are no lumps at all. [Keep flame on low! It might spit]
- Cover and cook until polenta is all cooked. If still watery, remove lid and stir until it is all well combined.
- Serve with some chutney. YUM <3