Upma Leftovers

Upma (uppama), a savory South Indian dish made with semolina (cream of wheat/sooji), was my favorite breakfast as a child and still is. I was a picky, light eater, but when it was upma for breakfast I had second and third helpings. There isn’t likely to be much leftover upma around here, but if there is here is a way to use it up.

First, how I make upma:

I know there is a specific sequence the spice ingredients are traditionally added, but sometimes I throw them in pretty much all at the same time. Here I briefly dry roast cinnamon, cashews, cloves cardamom seeds, coriander seeds. and mustard seeds. I then add oil, dried Kashmiri chili, green chili, asafetida and curry leaves (chopped and whole).

upma

upma

 

I am so glad it’s finally warm enough here in North Carolina to get the curry leaf plants out of the house and into the sun where they belong.

curry leaf plants

curry leaf plants

 

I dry roast the semolina before mixing in the fried spices and nuts.

upma

upma

upma

upma

 

Next I add water, currants or raisins and plenty of salt. Accurate or not I’ve always associated upma (uppuma) with the word uppu, Tamil for salt.

upma

IMG_6417

 

This cooks under a lid until all the water is absorbed, after which it continues to cook without a lid until it starts to dry out and has a crumbly consistency when stirred but is still a bit moist. The upma is then ready to eat.

upma

upma

 

I used freshly made but this is one way to use up leftover upma. I stuffed hollowed out tomatoes with upma and baked them until soft.

upma

upma

upma

 

I used the insides of the tomatoes to make a salsa with: green onion, cilantro. onion chives, garlic chives…

upma

 

…almost forgot the jalapeños. That would have been a crime. Salt, lime juice and a drizzle of agave got the flavors right.

upma

upma

 

The upma stuffed/baked tomatoes were served with tomatillo salsa, tomato salsa and  avocado mixed with tomatillo salsa.

IMG_6455



 


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