UPMAA
Ingredients
- ½ cup safflower oil or ghee
- 1-cup bear mush or creamed wheat
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1-pinch hing
- 5 curry leaves
- ½ tsp turmeric
- 1 small green chili, chipped fine
- 1 small onion, chopped
- ¼ cup cilantro leaves, chopped
- ½ tsp salt
- 3 cups water
- coconut and cilantro leaves for garnish
Method –
Firstly roast the creamed wheat or bear mush wheat in a heavy, dry pan over a medium heat until slightly brown. Stir or shake frequently. Set aside in a bowl to cool. Heat a saucepan on medium and add the oil or ghee followed by the mustard and cumin seeds. Let the seeds pop, add the other spices except for salt. Stir in the onion, chili and cilantro and cook until the onion is browned. Add the salt and water and bring to a boil. Stir in the roasted mush very slowly. Let it boil for 2 minutes while stirring continuously to prevent lumps from forming. Now turn down the heat and cover. Cook another 5 minutes for creamed wheat and 10 minutes for bear mush. Garnish with coconut and chopped cilantro leaves at end. Give each serving a squeeze of fresh lime.
Medicinal value –
This is said to be one of the lightest diet ever in Indian cooking. This is one of the staple breakfasts in south India. This has got a property of soothing the stomach and filling up the stomach too. A person doesn’t feel hungry much after having this.
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