This is a dish prepared with leftover chapathis. Usually leftover chapathis tend to become a bit hard and they don’t taste good as fresh ones. So I used to throw them, but then I saw my Pachi preparing this upma for the breakfast with such chapathis. This upma tastes great. I became such a big fan of this upma, I started asking my mom to prepare chapathis just to make this upma :D.
The major ingredients which give such a taste to this upma are onions and fresh coconut. If fresh coconut is not available, soak dessicated coconut in milk for around 20-30mins and then use it.
Ingredients: Chapathis 2-3 Onion 1/2 cup Green chillies 2-3 Asafoetida a pinch Curry leaves 1 strand Turmeric a pinch Mustard seeds 1/4 tea spn Urad daal 1/4 tea spn Coconut 1 and 1/2 tbl spn Oil/ghee 2 tea spns Sugar 1/2 tea spn Coriander leaves 2-3 strands Salt
Method: Cut chapathis into as small pieces as possible (do not powder them). Heat oil/ghee and add mustard seeds and urad daal. When mustard starts popping and daal becomes slightly brownish, add curry leaves, green chilles and asafoetida. Add onion and turmeric. Fry till onions turn translucent. Add chapathi pieces (if chapathi is very hard, sprinkle some water), salt and sugar. Mix all ingredients for sometime (do not fry for a long time, otherwise the chapathi pieces become hard). Garnish with coconut and chopped coriander leaves. Mix well. Serve hot.
Serves : 2 Preparation time :10mins
Aruna gave me this recipe recently. Though I had seen this in one of the recipe books, I had not tried it. But thanks to Aruna, I tried this and it was fabulous. Since so many vegetables are used in it, it can be considered as very healthy too.
In the book I mentioned above, they have included sprouted moong also, but since I was not having it handy, I just followed whatever Aruna has mentioned.
Ingredients: Sooji(wheat rava) 1 cup Onion 1/2 cup Green peas , carrot, beans (cut into small pieces) 1/2 cup Tomato 1/4 cup Turmeric a pinch Mustard seeds 1/2 tea spn Urad daal(optional) 1/2 tea spn Asafoetida a pinch Oil/ghee 2 tea spns Sugar 1/2 tea spn Green chillies 2-3 Curry leaves 4-5 Coconut 1 tbl spn Coriander leaves 2-3 strands Salt
Method: Boil around 2 cups of water with carrot, beans and peas. Heat oil and add mustard, urad daal(optional). When mustard starts popping and urad daal turns slightly brownish, add curry leaves(cut the leaves into two to enhance the aroma). Add asafoetida, turmeric and green chillies. Add onion and fry till onions turn transparent. Now add sooji(rava) and fry on a low flame for around 6-7mins (take care not to burn the rava). Rava could be fried separately and added instead of frying it in peas mixture. Add salt, tomatoes and sugar, mix well. Transfer water along with vegetables to the rava mixture. Cover and cook till all water is absorbed. Mix well. Add coconut. Garnish with coriander leaves. Serve hot with or without sev.
Serves : 3 Preparation time : 15mins
Updated on 18th October 2006 : I got a mail from Bhumika Shah today, with the recipe and picture of vegetable upma. The method she has specified is slightly different. She first boils water and then adds roasted rava. Both the methods are equally good. Thanks Bhumika for the mail :).
