Among all upmas , this version and the one with peas were/are my favorites. Mom uses her home made sambar powder for this. Vayngan , is eggplant(brinjal) in Konkani. In North Kanara, upma is NOT served with chutney, but it is served with sev . It is usually a bit dry compared to the one we get in restaurants in Bangalore.
In Bangalore, I have seen people using eggplant in upma . Its usually called ‘ Kharabhath ‘ and was served with coconut chutney. I think they use more water compared to normal upma, so this used to be semi dry. In my previous office, we used to get evening snacks and whenever they served this kharabhath , we all used to skip the snacks :D.
Ingredients: 1 cup sooji (wheat rava ) 1/4 cup brinjal (cut into small pieces) 1/4 cup onion (cut into small pieces) 1/2 tea spn mustard seeds 1/2 tea spn urad dal(optional) A pinch asafoetida Oil/ ghee 1/2 tea spn sugar 3/4 tea spn Sambar powder 1 tbl spn fresh/frozen coconut A pinch turmeric Salt
Method: Heat oil and add mustard, urad dal (optional). When mustard starts popping and urad dal turns slightly brownish, add curry leaves(cut the leaves into two to enhance the aroma). Add asafoetida, turmeric and onion. Fry till onions turn translucent. Add brinjal pieces and fry for around 5mins. Now add sooji(rava) and fry on a low flame for around 6-7mins (take care not to burn the rava ). Add salt and sugar, sambar powder, mix well. In a separate bowl heat 2 cups of water. When it starts boiling, transfer it to the rava mixture. Cover and cook till all water is absorbed. Mix well. Add coconut. Serve hot with or without sev .
Serves : 2 Preparation time : 15mins
This is one easy to do and very tasty breakfast. My mom prepares this often, but I had not got it straight anytime. Madhura sent me this recipe as well as the gorgeous picture last week. When I followed her recipe, I got the best vermicelli upma, just like my mom prepared. Thanks a lot Madhura 🙂 .
In Bangalore, a bit of turmeric is added to this upma and served with chutney. I think they don’t add sugar. I always liked the traditional vermicelli upma, which I have explained below, compared to the one prepared with turmeric.
Ingredients: Vermicilli 1 and 1/2 cup Green chillies 3 curry leaves 1 strand Coconut 2 tbl spns Mustard seeds 1/2 tea spn Urad dal 1/2 tea spn Sugar 1 tbl spn Oil 1 tea spn Ghee 1 tbsp Salt
Sugar quantity can be increased or decreased according to taste. This upma tastes great when is bit sweet and spicy. Method: Heat ghee and fry the vermicilli till it turns out slight brown in colour, keep it aside. In the same pan pour oil add mustard seeds allow to splutter, add green chillies curry leaves, urad dal. To this add the vermicilli, sugar and salt stir together. Add 1/2 cup hot water and stir, till the vermicilli cooks (After cooking for sometime, if you feel all the water is gone and still vermicelli is not cooked, then add water in very little quantity and repeat.). To this add the grated coconut. Serve hot.
Serves : 3 Preparation time : 10mins
