Upma can be had in various ways. So much so that my daughters have started naming it Upma: 101, 107 versions. Our upma breakfast is three days a week. My favourite is the karam-podi mix and the one with lots of veggies. Ghee would be ideal but we are keeping that on hold for sometime.- Vijay Marur
Spiced up Indian Grits which made a delicious and quick breakfast.
Kara Bath / Spicy Upma
🥘In a 2 litre pressure cooker or Instant pot
Heat 2 tbsp of oil
Add and let crackle
1 tsp Mustard Seeds
1 tsp Jeera( Cumin Seeds)
6 curry leaves
2 to 3 Thai green Chillies – depending on your spice level
🥘Add and Saute till golden
1 cup finely chopped Onion
1 inch chopped ginger
🥘 Add
3/4 ( 0.75) cups cut vegges
1 tbsp MTR Vangi Bath podi (or Sambar or Rasa podi)
2 cups Water
🥘Close the lid with weight and pressure cook on high flame for 2 whistles – 5 minutes Instant Pot
🥘Release pressure immediately.
Mix in
1/4 tsp Asafoetida
Handful chopped cilantro
1 cup roasted Rava – Semolina or 1.25 cups cream of Wheat cereal.
Close and let it rest for 15 mins.
🥘Stir well before serving.
Add 1 tbsp Green for decadence
🥘🥘If in a hurry, bypass the sautéing. Dump all ingredients in steps 1,2 and 3 and follow the rest of the recipe. Comes out almost as tasty as the recipe 🥘🥘
Rooted in Rasam 