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A delightful twist on the classic South Indian breakfast! This Andhra-style upma features roasted semolina cooked in a tangy tamarind broth, creating a unique savory and sour flavor profile that's both comforting and zesty.
For 4 servings
Prepare Tamarind and Roast Rava
Prepare the Tempering (Tadka)
Sauté Aromatics
A delightful twist on the classic South Indian breakfast! This Andhra-style upma features roasted semolina cooked in a tangy tamarind broth, creating a unique savory and sour flavor profile that's both comforting and zesty.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 316.65 calories per serving with 7.82g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Create the Pulusu Broth
Cook the Upma
Rest, Garnish, and Serve
Incorporate finely chopped vegetables like carrots, green peas, or bell peppers along with the onions for added nutrition and texture.
For a healthier alternative, you can make this recipe with foxtail millet rava (korra rava). You may need to adjust the water quantity slightly.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric for extra heat.
Garnish with 1-2 tablespoons of freshly grated coconut at the end for a different flavor dimension.
Semolina (rava) is a good source of complex carbohydrates, which digest slowly and provide a steady release of energy, keeping you full and active for longer.
Tamarind is known for its mild laxative properties, while spices like hing (asafoetida) and ginger help prevent bloating and improve overall digestion.
Semolina is often enriched with iron. Combined with the iron from jaggery and lentils, this dish can help in maintaining healthy iron levels and preventing anemia.
The addition of chana dal, urad dal, and peanuts contributes to the protein content of the dish, making it a more balanced meal, especially for vegetarians.
The key is to add the roasted rava to the boiling liquid slowly and in a steady stream, while stirring continuously with your other hand. This ensures the rava mixes evenly without clumping.
Yes, it can be a healthy and balanced meal. Rava provides carbohydrates for energy, dals and peanuts add protein, and tamarind and spices offer digestive benefits. To make it healthier, use minimal oil and consider adding vegetables for extra fiber and vitamins.
One serving of Pulusu Upma (approximately 1 cup or 220g) contains around 320-350 calories. The exact count can vary based on the amount of oil and peanuts used.
Traditional rava (semolina) is made from wheat and is not gluten-free. To make a gluten-free version, you can substitute the rava with rice rava, corn rava, or millet rava (like foxtail or ragi).
Store leftover upma in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat it in a pan on the stovetop until warm.
If your upma is too dry, it likely needed more water. The 1:3 rava to liquid ratio is a guideline. Some varieties of rava absorb more water. Next time, you can add an extra 1/4 cup of water. You can also let it rest covered for longer after cooking to steam and soften.
This recipe goes great with these complete meals
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Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
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