I love Upma. Period! Hence, I make as many variations as possible. I make the regular upma, I make Tomato Upma, Spinach upma, Quinoa Upma and so on. Recently I made Beetroot Upma and absolutely loved it.
It had such a beautiful pink colour and was so healthy and I am certainly making it again. You could add several veggies to it to alter the flavour as you like.
PREPARATION TIME: 10 minutes
COOKING TIME: 25-30 minutes
DIFFICULTY SCALE: Medium
1. Semolina or Sooji – 3/4 cup
2. Beetroot – 1, large
3. Potato – 1, medium
4. Carrots – 1
5. Curry leaves- 5-6
6. Green Chilli – 1
7. Ginger – 3-inch piece
8. Lemon juice – 2 tablespoons
9. Mustard seeds – 1 teaspoon
10. Chana/Toor Daal (pigeon lentil) – 1 tablespoon
11. Red Chilli Powder – 1 teaspoon
12. Water – 3 cups
13. Vegetable oil – 2 tablespoons
14. Salt – to taste
1. Take a small pan and add some oil and mustard seeds to it.
2. Peel and roughly dice the beetroot and add it to the pan with some salt and red chilli powder to it.
3. Add ¼ cup water to quicken the cooking process.
4. Let the beets cook for 4-5 minutes till they soften and cook. Don’t overcook otherwise you will lose the beautiful pink colour.
5. Let the cooked beets rest and cool for 5-7 minutes and then grind them in a blender into a smooth paste. Add some water if needed.
6. Take semolina in a dry wok and roast it on medium heat until it turns light brown.
7. Remove this roasted semolina in a plate and keep it aside.
8. Add 2 cups of water in a pan and let it come to boil.
9. Add a tablespoon of oil in a wok and add mustard seeds and allow them to splutter.
10. Add curry leaves, slit green chillies, grated ginger and lentil to it.
11. Peel and dice the potato and carrot into small pieces and add them to the wok.
12. Remove the tempering and cooked veggies to add later.
13. Add the roasted semolina to the wok next.
14. Add the beet blend and boiling water to the wok.
15. Let semolina soak all the water and fluff up.
16. Turn off the heat when most of the water is soaked up.
17. Add the saved potatoes and tempering on top and serve hot.