upma and poha Options

[arnab]

the sabudana khichdi thread made me think of uppma. generically speaking i have had two versions of upma. the first a "north-indian" version (or so i think of it): dry, spicy, yellow, with lots of vegetables (my mother adds potatoes, peas, gobi); the second, a "south-indian" version: "white", moist, not very spicy. are these generally the two basic kinds? or are there others?

[shanta]

The plain white or yellow one with or without onions, I think is the original South Indian "Upma" aka. uppittu/rava. Mysorians usually add tomatoes and when in season "avarekai"(vaal/lilva) which becomes Avarekai Uppittu. This version is generally not vert spicy.

When you add any vegetables and masala powder it becomes "Khara Bhaat" - spicy version.

Another version(I don't know where this is originally from) is adding some curds along with water while cooking - I've tried this in both the above versions and it tastes great - a bit creamy, moist and sour.

shanta

[armagod]

Does the yellow version gets its colour from turmeric?

The best upma I've ever tasted was made with carrots and peas, no potato. And a healthy dose of cashews thrown in.

[shanta]

Yes, the yellow color is from turmeric - don't know why some people use it and some don't.

In South Kanara, grated coconut is added as garnish - to both with or without onion versions.

Btw, with all these various ravas available in the stores, like Bombay rava, sooji, Bansi rava, etc., which one do you use to make upma? I like coarse rava vs. sooji for upma. My local Indian store now carries Bansi roasted coarse rava. I use sooji only for sheera. This makes me wonder which one is used to make rava laddoos?

shanta

[ajit]

How do people feel about the use of Nabisco's cream of wheat for this purpose ? It s the only one I have ever used but it tends to harden and become less than appetising about an hour after it is made.

[Pratibha]

[arnab]

[ajit]

For some strange reason the idea of buying rava from the desi store had never crossed my mind. The mind is a terrible thing to waste. Also good rava. Am off to the desi grocery store.

No, no, don't cry for me, Argentina. (or anyone else.)

[Ammini]

ajit:

glad to hear that I am not alone. Never thought of buying rava from Indian stores. I rarely make upma, and when I do I usually use farina from the supermarket.

[Pratibha]

Ammini and Ajit, sheesh, don't tell me that I actually imparted some wisdom. I must be losing my touch.

I feel kinda stupid talking about South Indian Upma in front of Ammini, but the version I was told as South Indian, uses tadka with oil, jeera, hing, urid dal, kadi patta, and hari mirch. no mustard seeds or haldi.

I could be wrong about the origin, but it has been done that way for a long time by my sister who is married to a southie, and I make it the same way now.

Sanja - the Marathi version uses mustard seds and haldi and no urid dal.
usual disclaimers....

Pratibha

[Ammini]

The Kerala version of upma is the white one with or without onions. Urad dal, mustard seeds, channa dal, curry leaves, ginger and green chilies are used but not turmeric. And always garnished with fresh grated coconut and served with coconut chutney. When adding vegetables, it is usually carrots and finely chopped green beans and now a days peas and potatoes too. I have not seen tomatoes being used.

ammini

[gautam]

Wonder if any of you might add your personal take on the taste of uppuma made from the semolina of Khapli wheat [an emmer-like wheat, Triticum dicoccum, grown in parts of Karnataka, Maharashtra and the Palni-Nilgiri uplands? This wheat is distinct from the bread and durum wheats more common to the north.

I am using the widespread, Maharashtrian name for this grain, and would assume that that state has some characteristic dishes that rely on the properties of this variety. Any takers? Ajit? Pratibha?

Also, does anyone recall having eaten the round wheat, Triticum sphaerococcum, grown in Gujarat? What does it taste like, and any special dishes relying on its organoleptic qualities?

Reddy, M. M., N. B. Yenagi, et al. (1998). Grain and gluten quality of some cultivars of wheat species and their suitability for preparation of traditional South Indian sweet products. Journal of Food Science and Technology 35(5): 441-444. {a} Dep. Foods Nutr., Univ. Agric. Sci., Dharwad 580 005, India

Comparative study on protein and storage quality of supplemented uppuma of dicoccum and durum wheat
Annapurna K , Yenagi NB and Patil BN*
Department of Foods and Nutrition and *Wheat Improvement Scheme, University of Agricultural Sciences, India http://www.vtt.fi/bel/new/grain/posters.htm

Ardeshir Damania http://www.grcp.ucdavis.edu/contacts/abdcv.htm

P.S. What might be the appropriate protocol re: inviting people to join AS? Arnab, would you please consider inviting Drs. Nirmala Yenagi and Ardeshir Damania to our forum? The latter is also avery involved with Mumbai history and culture; the former has a wealth of knowledge about grains in Indian cookery, and much else besides.

[ajit]

Gautam, I must confess never having heard of Khapli wheat, although yes the name sounds Marathi.

[arnab]

[Rushina]

My upma always turns out disastrous! I have a problem with estimating the quantity of upma to use for 2.5 people since raw upma looks so little as opposed to when it is cooked.

I love what my nani makes, it is moist and crumbly and has onion in it, it is also a caramelly colored one. In my in laws home wh have a version with all sorts of vegetables thrown in. I remember also the mouth watering version we were served at the institute I studied at in hyderabad, I assume that would be the real version, but we had it with dollops of coconut chutney.

I have had more success with a Pahari millet called Jhangora. The Garhwalis have a recipe for a jhangora ki kheer that I have adapted to an upma recipe.

Has anyone ever tried making upma with thinned out youghurt? It adds a delicious tang if you like that sort of flavour.
Rushina

[gingerly]

for this version,the ingredients are basically as listed by Ammini but with a tsp of tomato paste and a pinch each of ground coriander,turmeric and cumin added at the onion sauteeing stage.grated coconut, chopped fresh coriander and cashew nuts and curry leaves fried in ghee with a little asafoetida to garnish.

[shanta]

Thanks, gingerly! The white topping looked like onions, now I know it's coconut, yum!

[Vai]

The tomato Upma recipe that I use.

Ingredients:
Oil
2 cup Soji or Semolina
1 large onion, chopped
1-2 tomatoes, chopped
8-10 Peanuts or Cashews (I prefer peanuts)
1 tsp cumin seeds (optional)
1 tsp mustard seeds
1 tsp urad dal
2-3 green sliced chilies
chopped coriander leaves (cilantro)
5-6 curry leaves
1 tsp lemon juice
Salt to taste
5 cups of boiling water
1 tsp turmeric (optional)



Method:

1.Using 1 tsp ghee, roast soji on medium flame till golden brown.(5-10 mins)
2.In a separate pot, put water on to boil.
3.Heat oil in a pan. Add urad dal, peanuts, cumin and mustard seeds.
4.When the mustard seeds begin to pop, put in the curry leaves, green chilies and the onions. Saute until onions become translucent.
5.Add tomato and saute briefly.
6.Add the boiling water.
7.let it cook for 5 mins
8.Add roasted rava in batches. Keep mixing, make sure it does not form lumps. Add salt. let it cook for another 2-3 mins.
9.Add lemon juice. Garnish it with corrainder leaves and coconut (optional)

[Trips]

Made a modified version of Vai's upma. Skipped the coriander leaves but did use the curry leaves. Don't these clash? Flavour-wise, of course. Same with cumin and mustard seeds. I didn't use cumin seeds but did use whole black mustard seeds.
I don't profess to be an expert cook, but I'm accustomed to the school of thought where one uses either cumin or mustard seeds, but never together. I also threw in a bit if sambar powder. On the whole, it did taste like upma. Ah think. Thanks for the recipes, Vai, Shanta and others here.

[Vai]

[Pratibha]

kadipatta (curry leaves) and dhania (coriander leaves) do not clash. There are a number of recipes where traditionally both are used. Kadipatta is used in tadka and coriander leaves as a garnish.
Mustard seeds and jeera seeds are usually not used in same tadka, but I have seen people use both in the same tadka occasionally. I have observed that in Marathi households jeera tadka is used mainly for upwaas foods and buttermilk kadhi. But in UP/MP i have seen people use jeera tadka for many other dishes too.
Just some observations, no rules.

[Vai]

in that case, my cooking style is khichadi (mixture) of different parts of India, staying with students coming from those parts. It's some what like mentioned in this outlook article

[akhare]

[Anjali]

[twwc]

[akhare]

[seajay]

Enough already! This is a sore subject since my pronunciation of uppittu has oft been ridiculed around here. I think I'm repeating what I hear, but evidently not.

Humph.

[Anjali]

You mean, here, on AS, seajay? Do tell us more.

[seajay]

No, closer to home, here within the four walls of this domicile, by one who should, by rights, be too tender and supportive to burst into loud guffaws. But nooo.

What to do? ... My fate.

Sigh <dragging hand across brow icon>.

[ravum]

Has there been a discussion about different kinds of Upma, other than regular rava upma?

Arisi (rice) Upma, vermicelli upma , broken wheat upma are the others i am familliar with. Any others?