Microwave Steamed Upma

I have probably done more posts on Upma than any other dish, so I’m a bit hesitant to mention it yet again. We are always delighted to have Upma on our breakfast table and never tire of it. I did vary the way I went about making it this time. I usually prepare it entirely on the stovetop, but this time it was steamed in the microwave. Another difference was, instead of using just water I also used coconut milk and yogurt for the liquid.

It started with coconut oil in a heated skillet in which the following ingredients were added and sautéed:

  • mustard seeds
  • crushed cardamom seeds
  • crushed cinnamon stick
  • crushed cloves (seed part)
  • finely chopped curry leaves
  • broken cashews
  • chopped onion
  • green jalapeño (deseeded)
  • ripe red jalapeño (deseeded)
  • young green cayenne chili peppers (whole)
  • kosher salt

upma

 

Shredded carrot and finely chopped young skinny asparagus beans were mixed in with a drizzle of water and cooked for a few minutes under a lid.

upma

upma

 

I like the little bits of sweetness sultanas add to Upma.

upma (19).jpg

 

Pre-roasted semolina was then mixed in.

upma

upma

 

Next I added a bit of leftover coconut milk, yogurt and water, and then seasoned with kosher salt.

upma

upma

 

As much as would fit was spooned into greased custard bowls which were placed into a glass dish which contained an inch or so of water. These were cooked in the microwave oven on high for 5 minutes with a ceramic plate placed on top to trap the steam.

upma

upma

 

I added water to the Upma which was left in the pan and cooked it in the usual way under a lid until the water was absorbed, then cooked it without the lid until it was slightly crumbly.

upma

upma

 

I usually fix a tomato relish/chutney/salsa to go with Upma but this time I just sliced a few ripe tomatoes.

upma

 

There was one portion of steamed Upma left over which I sliced and fried for Faye to enjoy at a subsequent breakfast.

upma

upma

upma



 


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