Szechuan Upma

Szechuan Upma



Once you try this fusion version of upma, you will bid farewell to the ol' upma. One morning I was craving for indo chinese, thats how I developed this recipe. On my counter top, there was this small bottle of homemade Szechuan sauce I prepared for a ramen noodle RECIPE. Here, I have used Chings Szechuan Sauce. I hate the chopping part, right in the morning, but let me promise you, it's worth it! Also you may add your choice of veggies.

Upma/ Uppumavu is a semolina based thick porridge usually had for breakfast of Indian origin. Literally Upma/ uppumavu is translated to Salt-Mango tree. The basic flavor comes from ginger, where mustard seeds, dry red chillies and curry leaves are spluttered, to which hot water is poured and roasted semolina is gradually and slowly added to the hot salted water, mixing simultaneously.

Upma is a simple yet easy and filling breakfast. Szechuan Upma is no less easier. So let's make this easy indo - Chinese version of the same.
 

Ingredients : (makes for 2)

  • Roasted Semolina, as required
  • 2 cups Hot water
  • 1/2 cup carrot, chopped
  • 1/2 cup French beans. Chopped 
  • 1 tsp ginger garlic paste
  • 1 tsp mustard seeds
  • 1/2 tsp split urad dal 
  • 2 dried red chillies
  • 1 sprig curry leaves 
  • 2 tbsp coconut oil
  • 2 tbsp Ghee
  • 1/4 cup Onion, chopped
  • 1- 2 tbsp Szechuan chutney (based on spice level)
  • Salt, as required

Instructions:

  1. In a non stick saucepan, heat coconut oil and ghee. Once the oil is hot add your mustard seeds, allow to splutter. 
  2. Next add your urad dal, dried red chillies, and curry leaves and ginger garlic paste.
  3. Add your chopped onions, add salt, Sautee well.
  4. Next add in your chopped veggies and mix well, allow to cook.
  5. Add in your szechuan chutney and saute. Now add water and salt as required.
  6. Slowly add in your roasted semolina little by little in a slow motion to the salted water and keep mixing simultaneously using the othe hand, making sure not to make lumps.
  7. Once the upma reaches a consistency not too soft or not too thick, stop adding the semolina/ rava. Mix well, and place lid and keep it on the lowest flame and allow to simmer for around 5 minutes.
  8. And voila! Your Szechuan Upma is ready!! 



Notes:

  • I have not mentioned the quantity for rava as some people like it thick, some like it more poriddgy.. 
  • Technically, 3 cups water is required for 1 cup rava
  • But for 2 people that quantity will be too much.
  • Around 3/4 of a glass of water is perfect portion size for 1 person.
  • I’d suggest to keep slowly adding the rava/ semolina and mixing vigorously until desired consistency is achieved. (Stop adding right before you think that the consistency is correct, as the rava thickens when it comes in contact with hot water)
  • I also suggest to only use roasted rava/semolina for better results.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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