Summer Squash Upma

Speaking of the abundance of yellow summer squash accumulating in the refrigerator, Faye stated that she intended to make a squash quiche the following day, but no, she didn’t want to do it for breakfast. So, then, what did she request for breakfast? Upma.

Upma is a dish which frequently appears on our breakfast table. Other than the use of squash as an ingredient there isn’t a lot of difference in the upma I made today from the other instances I have mentioned on this blog.

Stick cinnamon, mustard seeds, crushed cumin seeds, crushed coriander seeds, cardamom pods, cloves, curry leaves, curry leaf paste, cashews, green chili and dried arbol red chili were sautéed in mustard oil.

upma

upma

 

To the fried ingredients I added roasted semolina and roasted it a few minutes more with the spices.

upma

upma

 

I usually add plain water at this point but there was a little leftover coconut milk so I thinned it down with water and added it into the pan. I also mixed in a few raisins and kosher salt.

upma

upma

upma

 

Normally any vegetables such as peas, carrots, cabbage etc. would be added at this time, but since I didn’t want to overcook the squash I put a lid on the pan and turned off the heat, letting the upma cook with its own steam and the residual heat of the stovetop.

upma

 

After 10 or 15 minutes all the liquid had been absorbed and the upma had a nice crumbly consistency, so I switched the heat back on and added the chopped yellow squash. With the lid on I let this cook for another 10 or so minutes, stirring only occasionally.

 

upma

upma

upma

upma (14).jpg

 

We enjoyed the yellow squash upma with Greek yogurt, mango pickle, peanut/mint chutney, parsley/French tarragon chutney and salsa made with tomatoes, onion, green chili, crushed tomatoes, cilantro and crushed cumin and coriander seeds.

upma



 


9 thoughts on “Summer Squash Upma

    1. Semolina and Couscous are both durum wheat products but there are some differences. I don’t know all there is to know about it, but it seems that Couscous is processed somehow to form larger, sometimes round, pellets. Coucscous could indeed be used in place of semolina to make a very nice upma dish.

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  1. There is a deeper 10-inch, three-quart size that you may like. It comes in a set with a 10-inch more open pan. They provide only one lid, though. I find this deeper pan and the 12-inch sauté pan my “go to” pans lately. The 10-inch open sauté pan is good for omelettes and smaller amounts of food that need a good stir frying.

    Watch this site:

    https://www.williams-sonoma.com/products/calphalon-elite-3-piece-fry-pan-saute-pan-set/?pkey=e|calphalon%2Bsear|113|best|0|1|24||5&cm_src=PRODUCTSEARCH#opi2573972477

    for their sales. I got this set around the Christmas holidays for $60., but even at the current sale price, it is pretty much worth it. They frequently offer 20% discounts for first-time buyers, and often have 20% site-wide sales, so peek in once in a while.

    CAUTION: Do not drop this lid on your littlest toe. It is very heavy and provides days of pain!!!

    Virtual hugs,

    Judie

    Liked by 1 person

    1. Wow, you really got a deal at $60! What I was hoping to find is somewhere between a slope sided skillet and a wok. In other words, a shallow wok with a large area to contact the ceramic stovetop.

      I hope the lid and toe scenario wasn’t a real life experience!

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  2. I saw something like you describe just the other day. If my lizard brain kicks in, maybe I will remember where. I’ll look and PM you. Yes – the lid/toe scenario was real. It hurt – very painfully – for only a few seconds – so I thought I had gotten off scot-free, but nooooooo! By evening, it was a symphony of blues/browns/purples/reds, but still didn’t hurt much. I feel it when I wear my heavy hiking shoes (which I do most of the time), but it isn’t awfully bad, and is getting better.

    Moral of story: Beware of Mexican jumping lids!

    Liked by 1 person

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