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Uppama

Uppama recipe image
This Indian main features Vegetable oil, Asafetida, Whole black mustard seeds, Dried hot red pepper, Chana dal. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 231.3
Dietary: Vegetarian
Description
This Indian main features Vegetable oil, Asafetida, Whole black mustard seeds, Dried hot red pepper, Chana dal. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 tablespoon Vegetable oil
  • 1 pn Asafetida
  • 1/2 teaspoon Whole black mustard seeds
  • 1 Whole Dried hot red pepper
  • 1 teaspoon Chana dal
  • 2 teaspoon Urad dal
  • 1/2 md Onion; peeled and minced
  • 1 cup Finely shredded cabbage
Directions
  1. 1
    firmly packed 1 sm Potato; peeled --
  2. 2
    cut into 1/4-inch
  3. 3
    dice 2 tb Shelled peas 1 Fresh hot green chili -- minced 1/2 ts Finely grated fresh ginger 3/4 ts Salt 1 c
  4. 4
    Cream of wheat -- (15 minute variety) 1 1/4 c Boiling water 1 tb Finely minced cilantro
  5. 5
    Pour the oil into a medium or large skillet
  6. 6
    set over medium
  7. 7
    heat .
  8. 8
    When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal.
  9. 9
    When dals turn reddish in color,
  10. 10
    add to the pan the onion, cabbage, potato, peas, green chili, and ginger.
  11. 11
    Increase heat to medium-high and cook the mixture, stirring all the while, for about 2 minutes.
  12. 12
    Cover skillet, reduce heat to low, and simmer until vegetables done, about 5-6 minutes.
  13. 13
    Uncover and mix in salt.
  14. 14
    Increase heat to medium and add cream of wheat.
  15. 15
    Cook 5 minutes, stirring the mixture and being careful not to let the cream of wheat brown.
  16. 16
    Decrease heat to low.
  17. 17
    Add boiling water, a couple of tablespoons at a time, stirring after each addition and allowing water to be absorbed before adding more.
  18. 18
    (More water may be used if a moister uppama is desired.) Continue stirring and cooking over low
  19. 19
    heat for 10 more minutes.
  20. 20
    Garnish with minced cilantro for serving

Nutrition Facts

Servings 4

Amount Per Serving
Calories 231.3kcal
% Daily Value *
Total Fat 22.7g35%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 17.9mg1%
Total Carbohydrate 7.4g3%
Dietary Fiber 2.7g11%
Sugars 4.0g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: asafetida, black, boiling, cabbage, chana, dal, dried, finely, hot, indian, main, minced, mustard, oil, onion, peeled, pepper, red, seeds, shredded
Read it online: https://www.chefs-mate.com/recipe/uppama-2/