Some dishes instantly become the ultimate comfort food when they are prepared well, and you might crave them every day. That way, it may also encourage you to experiment with the dish further and try various combinations. At the same time, if it is not made well and the balance is off, you might never grow to like it again. Upma is one such dish.
Upma is a breakfast staple in South Indian households, where eating a portion of this freshly made porridge-like dish can instantly become an emotional experience, leaving you craving the humble dish often. Otherwise, you might end up hating or loathing the dish so much that you plot various ways to finish it in a jiffy without having to really taste it or simply refuse to eat it.
In South India, most women are the head chefs of their households and prepare upma almost every other day, as it is time-saving and convenient to prepare. Considering many varieties of upma can be tried, most families end up eating this on a daily basis. These might be a few of the reasons why children dislike it from their childhood and the cause for men to dread the thought of breakfast every morning.
While jokes on upma have been incorporated into the comedy scenes of the movies, there are many memes trending on upma online. However, the 'upma paatu' or the upma song has been trending online lately. It is a parody of an old Tamil song, " Manavini vinuma," where a husband laments in Tamil about enduring the upma prepared by his wife's daily.
When translated in English, the lyrics express his plight, saying, "Oh, the unforgettable upma my wife makes! I consume it until taste buds surrender." The singer details the array of upma varieties—semiya, noodles, sweet, and white rava—complaining about the daily breakfast ordeal. He wonders when he can break free from this relentless upma routine while contemplating how to convey his discontent to his wife.
Talking about upma, it is a porridge-like dish made from rava or semolina along with chopped vegetables, caramelised onions, and tempered mustard. It is popularly known as uppittu in Kannada, upma or uppu mavu in Tamil, and upma across the rest of the country and the Tamil population in Sri Lanka as well.
Evolution Of Upma
It is believed that the British introduced wheat to South India in the form of rava as an alternative to rice when the region faced a shortage of rice during the World War II period. Since the cooking process on the rava or semolina was similar to that of rice, it was adapted instantly to make various kinds of dishes easily within 15 minutes. While rice idlis were replaced with rava idlis in Karnataka, pongal was replaced with upma in the restaurants of Tamil Nadu.
When a dish can be made easily within a few minutes, like upma, it simply becomes a go-to breakfast staple for busy mornings, irrespective of one's likes and preferences. It has been such a healthy and efficient lunch box option for mothers that many South Indians cannot stand the sight of upma from a young age for they might have eaten it for lunch every day at some point.
"When I was growing up, I did not like this dish. Later in life, I realised why my mother, who had a full-time job and three sons, made it regularly. It was easy and convenient. And it is a dish I still don't like," says Krish Ashok, author of the best-selling book, Masala Lab, in his Youtube video.
Upma is made by cooking roasted rava in water flavoured with ghee or oil, along with caramelised onions, carrots, peas, beans, and ginger, and tempered cashews, urad dal, chana dal, and mustard seeds. Optionally sweetened with sugar, this warm and flavourful breakfast can be made in under 15 minutes.
The fried and roasted ingredients play a crucial role in influencing the toasty flavour of this dish, along with the amount of water added to complete cooking. A little too much of it and the upma will become mushy and lose its taste. So, although it takes a few ingredients to make this dish, precision in its preparation will help make it a hearty dish.
Many people savour this dish in many combinations, while others go for various pairings to mask off the taste of upma just to be able to eat something that is considered healthy. The combinations range from fruits to condiments. Some of the popular pairings are upma with spicy curries and gravy, pickles, sugar, banana, yoghurt, chutneys, and more.
Nine Varieties Of Upma
While those who do not like this dish may never want to eat upma again, those who relish it have improvised it and created so many varieties of replacing sooji with many other interesting ingredients. Here are nine varieties of upma that you can try:
Millet Upma:
The millets upma replaces semolina with various kinds of millets like foxtail, pearl, ragi, bajra, etc. It makes for a nutritious breakfast that is rich in fibre and is believed to be diabetic-friendly by nature.
Rice Rava Upma:
Rice is ground coarsely and used in place of semolina. This makes the upma taste light on the palate and easy to digest. Adding vegetables like carrots, beans, and green peas makes this dish a balanced breakfast delight to savour on the go.
Semiya Upma:
Semiya Upma, also known as vermicelli upma, is a nutritious breakfast made with thin vermicelli, vegetables, and aromatic spices. This South Indian dish is a delightful variation of traditional rava upma, replacing semolina with vermicelli.
Commonly prepared as plain upma, it draws its flavour from onions, vegetables, and a touch of lemon juice. While the basic version is popular, variations include adding beans, green peas, carrots, or broccoli. Enhance the taste with spice powders like garam masala or pulav masala for a delightful and versatile vermicelli recipe.
Bread Upma:
Bread upma is a quick and easy recipe that transforms toasted bread into a flavourful dish. Tossed with aromatic sambar powder and a simple tadka, this upma is perfect for breakfast or tea time. It's a great way to use extra bread, enhanced with the richness of onions, green chillies, and fresh herbs like coriander leaves. This lip-smacking creation offers a tasty twist to your surplus bread supply.
Idly Upma:
Idly upma is a delightful South Indian dish created by repurposing leftover idlis. The idlis are crumbled and sautéed with mustard seeds, urad dal, curry leaves, onions, and spices. This quick and flavourful upma makes for a perfect breakfast or snack option.
It showcases the unique transformation of soft idlis into a savoury and textured dish, enjoyed with coconut chutney or a cup of hot chai. Idly upma is a tasty way to avoid food waste and relish a traditional South Indian flavour.
Broken Wheat Upma:
This upma is made from dalia (godhuma rava), a nutritious choice for a diabetic-friendly breakfast. This Tamil dish, also known as godhuma rava upma, blends broken wheat with ginger and vegetables for a simple yet flavourful experience. Rich in fibre and protein, and with a low glycemic index, dalia makes for a perfect lunch box option. Pair this upma with coconut chutney and sliced bananas for a wholesome lunch at work or to pack it off as a kid's school lunch.
Aval Upma:
Aval Upma is a South Indian-style tempered flattened rice dish. This quick and healthy recipe is ideal for a speedy breakfast on a hectic morning. Aval Upma stands out with its aromatic curry leaves, spiciness from green chillies, crunchiness from roasted peanuts, tanginess from lemon juice, and freshness from coriander leaves. Enjoy it hot with a coconut chutney or on its own for a delightful breakfast. Pair it with masala chai or a cup of filter coffee for a delicious morning meal.
Quinoa Upma: This style of upma is made with gluten-free quinoa seeds in place of semolina. The nutty taste from the quinoa with the temperings and caramelised onions and ginger make this a tasty porridge that is rich in fibre. It can be paired with yoghurt or chutney podi to enhance the flavour of the dish.
Oats Upma:
Oats upma is a breakfast favourite. Unlike other bland oats recipes, the vegetable oats upma is flavourful, quick to prepare, and foolproof. Using rolled oats ensures the ideal texture. If using instant oats, adjust the water quantity. For added variety, consider combining roasted rava with oats or roasting oats in bulk for convenient use.
This nutritious and delicious dish is perfect for busy mornings, providing the health benefits of oats. A dash of tomto ketchup or Schezwan sauce can enhance the flavour of this dish if you do not prefer the good old Indian mango or lime pickle.