Upma
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Upma (Tamil), also known as "Uppindi" in Telugu and Uppittu in Kannada, is a wholesome Indian dish made of Wheat Rava.
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Etymology
It is remarkable that in all the south Indian languages, the name of the dish has a similar etymology. The word "Uppu" means "Salt" in all these languages; the word for the dish derives from "Salt-and-flour" in all languages, thus:
- Tamil - "Maava" means "flour" (of any kind); uppu+maav = Upma;
- Telugu - ""Pindi" means "flour" (of any kind); uppu+pindi = Uppindi;
- Kannada - "Hittu" (Old Kannada "Ittu") means "flour" (of any kind); uppu+ittu = Uppittu.
- Malayalam - "Maavu" means "flour" (of any kind); uppu+maavu = Upmaav
Preparation
There are many ways Upma is prepared; indeed, every south Indian lady will impart a small difference in flavour when making her Upma. This variation is obtained by varying or emphasising some particular spice, thereby making for variation. A typical recipe is included here:
Ingredients
- Cooking oil (1 tablespoons)
- Mustard seeds (1 teaspoon)
- Cumin seeds (1 teaspoon)
- Ginger root (Grated)
- Green chillies (chopped fine)
- Chopped onions (some people may omit this for cultural reasons)
- Grated coconut
- Wheat Rava (Semolina)
- Salt to taste
- Vegetables of choice: Peas, carrots, eggplant, potatos, cauliflower, cabbage, Tomato may all be used
Notes
- Many factors influence the final product: apart from the creative use of spices, the quality of Rava used, the use of Neyyi (clarified butter) and grated coconut, the type and quantum of vegetables used, are all important.
- While most recipes neglect to mention this, a healthy amount of vegetables is typically added during preparation; this is generally not mentioned because which vegetables are used depends on convenience and inclination of the housewife.
- The Rava used for this must be the large-grained, as Upma prepared with fine Rava tends to become soggy.
- Upma is known to be eaten with a variety of side-dishes like yogurt, Chutney, Sugar and Pickles.
Major Variations
Apart from Rava, Upma is widely made with Rice Rava, Vermicelli and Cous-cous also. The Rice Upma, which is mainly popular in the southeren parts of Karnataka is referred to as Akki Tari Uppittu (Rice coarse flour uppittu). Since rice is easier to digest than Wheat is, akki tari uppittu has also become a recommended edible for patients along with Idli and Ganji. Recipes for these dishes are linked here: