Upma is a simple traditional South Indian breakfast and tiffin dish which is normally made of coarse or fine semolina. Since getting on the Paleo journey Anna and I have abstained from eating upma as its made from a wheat derivative. On one of our recent shopping trips to an Asian grocery store Anna spotted some cassava powder (gari) which resembled broken wheat in texture and picked it up. Last night was a voyage of discovery and we think we have found a suitable alternative to semolina and cannot wait to make some of our traditional breakfast fare and sweet dishes that we have avoided off late.
What do I need to make it?
- 1 1/2 cups of cassava powder – dry roasted in a pan till light brown
- 2 mushrooms finely chopped
- 1 small carrot finely chopped
- 1 celery stick finely chopped
- 8 Indian button onions sliced
- 2 sprigs of spring onion chopped
- 3 green chillies finely chopped (de-seed if you want to make it less spicy)
- 1 small yellow courgette finely chopped
- Handful of fresh coriander finely chopped
- 1 garlic clove minced
- 1″ piece of ginger minced
- 1 medium tomato chopped
- Few curry leaves
- Pinch of asaefotida
- 1/2 tsp mustard seeds
- 1 tsp split urad dahl
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- Few curry leaves
- 3 tbsp ghee (clarified butter)
- Salt to taste
How much will I make?
How do I make it?
Heat pan and add 2 tbsp of ghee before adding the mustard seeds. Once the seeds start crackling add the urad dahl and stir till they turn golden brown. Add the curry leaves, ginger and garlic and cook for a couple of minutes. Then add each of the vegetables in sequence giving each a couple of minutes to cook before adding the next (first the onions and celery, then the carrot and courgette followed by the mushrooms and finished off with the spring onions and chopped coriander. Next add the turmeric powder, garam masala and salt and mix for a couple of minutes. Add 250 ml of water and bring to a boil and cook on medium heat for 5 minutes. Finally add the roasted cassava powder to the pan while mixing it vigorously to avoid clumps forming. Cook for 5 minutes while constantly stirring and then remove off heat. Serve hot with a fresh coconut chutney.