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Quinoa Upma

Upma is a traditional South Indian delicacy and is being enjoyed for many years. It is traditionally made with Sooji, whole wheat or rice. At By Nature, we have innovated and come up with a Upma recipe using Quinoa, which is not only healthy but is also extremely tasty quick to make breakfast / meal.

Recipe By: Chef Michael Swamy

INGREDIENTS

Quinoa Bulgar wheat
1 Cup
Oil
1 tbsp
Mustard seeds
1/2 tbsp
Urad Dal
1/2 tbsp
Fresh Curry leaves
1 sprig
Asafoetida
a pinch
Green chillies (small cut)
2-3
Turmeric powder
1/4 tbsp
Salt
to taste
Hot water/ vegetable stock
2 cups
Clarified Butter / Ghee
1 tbsp
Fresh Coconut (dessicated)
1 tbsp

DIRECTIONS

1

Heat a frying pan on a low heat and dry-roast the quinoa, stirring continuously till pale golden.

2

In another pan, heat oil on a medium heat; add mustard seeds, urad dal, curry leaves, asafoetida and chillies.

3

When the spices crackle, add turmeric powder and immediately mix in the roasted quinoa. Lower the heat and cook, stirring continuously.

4

Mix in salt and gradually stir in the hot water/stock, stirring to prevent lumps from forming. The quinoa will swell and absorb all the moisture. If all the water dries up and the upma looks dry, mix in more water. The upma should resemble a very thick slush.

5

Stir in the clarified butter (if using), cover and cook till all the moisture has been absorbed and some steam accumulates.

6

Serve hot, sprinkled over with dessicated coconut.