Upma

20m    Serves 1.5 People 

Upma, is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Gujarat, and Odia. It is served as breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.  

  • Salt to taste
  • 250g Cauliflower rice
  • 2 Tbsp sesame oil
  • 2-5 Tbsp mustard seeds
  • 5 Almonds
  • 1 Onion
  • 2 Dry chili
  • 1 Tbsp curry leaves.
  • Heat kadhai with oil and splutter mustard seed in it.
  • Add curry leaf, dry chilli, almonds, onion and saute for 3 Minutes.
  • Now add the cauliflower rice, salt and mix well.
  • Cover the kadhai with lid for 2 Minutes.
  • Take off the flame and serve hot.

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