Green Upma

We were planning to go see an early afternoon movie so decided the best way to schedule our meals was to eat a hearty late morning brunch and then eat out on the way home later in the afternoon. That meant there was plenty of time to make upma, this time with spinach.

I sautéed chopped onion then stirred in chopped spinach. There was not as much spinach as I thought so I included powdered stinging nettle for added green color and nutrition. When the spinach was wilted I blended the onions and spinach with a hand blender. I was using a small can of peas & carrots in the dish so I used the liquid to aid in blending.

upma


With a little olive oil in the skillet I stir-fried mustard seeds, cardamom pods, cloves, cinnamon, coriander seeds, curry leaves and cashews.

upma

upma

upma


Then I mixed in semolina and roasted it for a couple of minutes before adding the blended spinach mixture with additional water, the canned peas & carrots and salt.

 

upma

upma

upma


With a lid on the skillet I let it simmer until all the liquid had absorbed. Then I continued cooking without the lid, stirring occasionally, until the upma dried up to a clumpy consistency.

We enjoyed the upma with nonfat yogurt and probiotic cultured salsa.

upma

 


2 thoughts on “Green Upma

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s