Upma
Upma
Upma (pronounced: /ˈʊpmə/), also known as Uppittu in Kannada, is a traditional Indian dish primarily made from semolina (also known as Rava). The dish is popular across the Indian subcontinent, with regional variations in ingredients and names.
Etymology
The term "Upma" is derived from two Sanskrit words: 'Uppu' meaning salt, and 'Mavu' meaning flour. Thus, Upma essentially translates to 'salty flour dish'.
Ingredients
The primary ingredient in Upma is semolina, a coarse flour made from durum wheat. Other common ingredients include ghee or vegetable oil, mustard seeds, cumin, ginger, green chilies, curry leaves, and urad dal. Vegetables such as carrots, peas, and onions may also be added.
Preparation
Upma is prepared by first roasting the semolina until it turns light golden in color. In a separate pan, the mustard seeds, cumin, ginger, green chilies, curry leaves, and urad dal are sautéed in ghee or oil. Once the spices are cooked, vegetables are added and cooked until tender. The roasted semolina is then added to the pan, along with water and salt, and cooked until the semolina absorbs the water and the mixture thickens.
Variations
There are several regional variations of Upma. In South India, it is often served with coconut chutney, sambar, or pickle. In Maharashtra, it is known as 'Sanja' and is often served with yogurt. In Karnataka, a variation known as 'Khara Bhath' includes Vangi Bath powder and vegetables.
Related Terms
- Rava
- Durum Wheat
- Ghee
- Vegetable Oil
- Mustard Seeds
- Cumin
- Ginger
- Green Chili
- Curry Leaves
- Urad Dal
- Carrots
- Peas
- Onions
- Coconut Chutney
- Sambar
- Pickle
- Yogurt
- Vangi Bath
External links
- Medical encyclopedia article on Upma
- Wikipedia's article - Upma
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