Puffed Rice Upma Recipe: A Delightful Twist with Groundnut Oil
Welcome back to our food blog! Today, we’re diving into a savory South Indian classic with a flavorful twist. We’re talking about Puffed Rice Upma, a popular breakfast dish that's not only quick and easy to make but also incredibly versatile. The real star of this recipe is the use of Groundnut Oil, which adds a rich, nutty flavor to this comforting dish.
If you haven’t tried cooking with Groundnut Oil (also known as peanut oil) before, you’re in for a treat. It’s prized for its high smoke point and subtly sweet, nutty undertone, making it perfect for a variety of dishes. Let’s get started on this delicious Puffed Rice Upma!
Why Groundnut Oil?
Groundnut Oil is a fantastic choice for cooking because it has a high smoke point (around 450°F or 230°C), which means it can handle high heat without breaking down. It also adds a unique, nutty flavor that enhances the overall taste of the dish. Additionally, Groundnut Oil is rich in monounsaturated fats and vitamin E, making it a healthier option compared to some other cooking oils.
Ingredients:
- 2 cups puffed rice (kurmura)
- 2 tablespoons Groundnut Oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon urad dal (black gram split pulse)
- 1/2 teaspoon chana dal (Bengal gram)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon ginger, finely chopped
- 1 green chili, slit
- 1 medium onion, finely chopped
- 1/2 cup carrots, finely chopped
- 1/4 cup peas (fresh or frozen)
- A few curry leaves
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
- Juice of 1 lemon
Instructions:
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Prepare the Puffed Rice:
- Lightly roast the puffed rice in a dry pan over low heat for 2-3 minutes. This step helps remove any excess moisture and keeps the puffed rice crisp. Set aside.
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Temper the Spices:
- In a large pan or wok, heat Groundnut Oil over medium heat.
- Add the mustard seeds and let them pop. Once they start popping, add the cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.
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Sauté Aromatics:
- Add the finely chopped ginger, green chili, and curry leaves. Sauté for a minute until fragrant.
- Add the chopped onion and cook until it turns translucent.
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Cook the Vegetables:
- Add the chopped carrots and peas to the pan. Cook for about 5 minutes, or until the vegetables are tender.
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Spice It Up:
- Stir in the turmeric powder and red chili powder. Mix well to coat the vegetables with the spices.
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Combine Ingredients:
- Add the roasted puffed rice to the pan. Gently fold it into the vegetable mixture, ensuring it’s evenly mixed.
- Season with salt to taste. Continue to cook for another 2-3 minutes, stirring occasionally.
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Finishing Touches:
- Remove from heat and stir in the fresh coriander leaves.
- Squeeze the lemon juice over the upma and mix well.
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Serve:
- Serve the Puffed Rice Upma warm, garnished with additional coriander leaves if desired. It pairs wonderfully with a side of yogurt or a simple cucumber salad.
Tips for Perfect Puffed Rice Upma:
- Adjust Spice Levels: Feel free to adjust the green chili and red chili powder according to your heat preference.
- Add Nuts: For extra crunch and flavor, you can add a handful of roasted peanuts or cashews.
- Make It Your Own: This recipe is highly adaptable. You can include other vegetables like bell peppers or beans, or even add a handful of grated coconut for a different twist.
This Puffed Rice Upma recipe with Groundnut Oil is perfect for a quick breakfast or a light meal anytime of the day. The nutty flavor of the oil complements the spices and vegetables beautifully, creating a delightful and satisfying dish.
Enjoy your cooking and don’t forget to share your Upma creations with us! Happy cooking!