Upma is a southern Indian breakfast/snack dish that is generally made with semolina or vermicelli. In more recent times, semolina and vermicelli have been substituted with bulgur wheat and broken wheat. But the basic recipe remains the same. For lunch today, I made cauliflower bulgur and made upma with it.
I generally leave tomato seeds and skins on for such dishes, but if you like, go ahead and skin and deseed the tomatoes. If you like a drier upma, I suggest you deseed the tomatoes, and preferably add them half way through the whole cooking process.
- 300 g cauliflower, washed and chopped roughly
- 1 large bell pepper, washed and chopped finely
- 1 medium sized red onion, finely chopped
- 2 or 3 medium sized tomatoes, finely chopped
- 4 cloves of garlic, chopped finely
- ¼ inch or a small amount of fresh ginger, chopped finely
- 2 green chillies, finely chopped
- 1 tspn mustard seeds
- 1 tspn cumin seeds
- Extra virgin olive oil
- A pinch of turmeric
– In a large pan on heat, pour a tspn of oil, and add the cumin and mustard seeds and leave them to lightly splutter.
– Add in the finely chopped garlic, ginger, chillies, and onion; sauté till the onions are transparent. Add the tomatoes and leave to cook for 2 min on medium flame.
– add the finely chopped bell pepper and sauté for another 2 min.
– while the bell pepper is on the stove, mince cauliflower in the processor until it resembles bulgur wheat.
– add this to the mixture on the stove, and cook for exactly a minute and a half. Season(salt and turmeric) the mixture and cook for another 30 seconds.
(You will not need to add any water to this dish on the stove as the cauli and tomatoes will leave enough water as it is, and a little more water when you add salt. )
– take the mixture off the heat and serve as is, or with cool, fresh yogurt on the side. (Dress with fresh coriander leaves and olive oil drizzled, if you please)