Thursday, May 13, 2010

Masala Potato Upma

This is a traditional Upma from Karnataka that is made on festive occasions or in weddings. It is quite quick to make if you have the Palya Podi in hand. At my place I have my three podis in stock all the time Saaru/ Rasam podi, Palya and Sambhar podi.
Morning when I asked S what he would like to have for breakfast he demanded this Upma. He is very fond of this as it's quite flavorful and spicy. It tastes best with ghee on top and curds to go with it. A perfect wholesome breakfast.

(serves 2)

2 medium potatoes cut into small cubes
about 3/4 cup semolina
1 tbsp of urad-chana dal mix
1 sprig of curry leaves
3 tbsp Palya podi
3 tbsp oil
1/2 tsp mustard seeds
cup and a half of boiled water
salt to taste
chopped cilantro


Heat oil and the mustard. Add the dal mix. Once it turns golden in colour add the curry leaves. Put the chopped potatoes, salt to taste and the palya podi. Mix thoroughly.
Tip in the semolina and saute it with the entire mix thoroughly Keep the flame on low(to avoid splattering) and add the boiled water gradually and keep mixing simultaneously. Stop adding water the minute you see that the semolina has absorbed the water and doubled in volume.
Cover and steam cook for 5 minutes.
Sprinkle some chopped coriander and add a dash of ghee and serve it along with some curds.


While making Upma one must ensure that a right quantity of oil is being used else the Upma turns dry and hurts the throat while eating. If you feel that the Upma looks dry on completion, put a tablespoon of ghee and mix.