Tomato and Onion or both saperately
Lot of vegetables (peas, beans, carrots etc.,)
Mum made upma with Chow-chow (Seeme badanekaayi) I love it, it gives a sweetness to the upma!!
With Capsicums
And this one of R's friend one day invited us to Tea, and his wife made upma with Dill Leaves!!, I had never thought about this!, it was great!!, R loved it, so now & then I make with dill leaves.
DILL LEAVES UPMA
- 1 Cup of Rawa (Upma Rawa or Bansi Rawa)
- salt as required
- 1/2 bunch of Dill leaves
- 1/2 cup of peas
- 6 to 7 Coriander leaves to garnish (optional)
- 1 sprig of curry leaves
- 2 and a 1/2 cup of water
SEASONINGS:
- 1 tbsp Chenna dal
- 1 tbsp Urad dal
- 1 tsp Mustard seeds
- 2 to 3 Green chillies
- 1/4 tsp of turmeric powder
- 4 to 5 tbsp of oil
METHOD:
- Take a wok heat a tbsp of Ghee and fry Rawa nicely until it turns slighlty golden in colour keep the stove in a low flame, until a nice aroma comes out of the kitchen!!
- Once the Rawa is roasted well take it out and put in a plate, and put the wok back on to the stove and heat oil, once it is hot add mustard seeds, Green chillies, chenna dal,urad dal and curry leaves until they change colour.
- Clean Dill Leaves, and chop them finely, keep it aside.
- Then add water and allow it to boil with the chopped Dill leaves and add salt, and pinch of asafoetida, Once the water starts boiling add Rawa slowly stirring all the way through.
- Once all the Rawa has been added, mix well and close the lid for 15 to 20 minutes in a low flame, then well, it is done, and is ready to serve with a dollop of Ghee, pickle, curds, sugar, or chutney pudi, or what ever you like eating it with!!
METHOD 2:
Once the seasonings are done you can add rawa with out roasting it first and roast it now, all together, but if you are adding vegetables, Tomatoes or Onions you fry them first immediately after the seasonings and then add the rawa and roast it all together, even dill leaves you add rawa first and dill leaves with it and roast them together, Before starting to Roast, In a vessel Boil the required quantity of water, once it is well roasted add salt, mix well and add required quantity of water and mix well again, and close the lid for 15 to 20 minutes, and then it is ready to serve.
You can also add 1/2 a cup of fresh grated coconut and a squeeze of 2 to 3 tbsps of Lime/Lemon Juice (according to your taste), mix well and serve.
Mmm.., you will love it, even though my click is nothing to fall for, Well, You all know how to make a upma, but I thought as this is a food blog, and thinking someday it will useful to somebody (my Kids too!!), I thought of posting this recipe.
Even though we all follow the same method, I have always felt that each one of us make this defintely with our unique taste, like my mom, MIL, Sisters, Mannis, Maamis and me we all have different tastes to our upma !! how funny is that right !?..
Tina
Never use dill leaves in upma...Great idea dear...
jayasri
WOW, I never new that is a new recipe to you all, even I had the same feeling when I visited my friends house, So, I must thank Basava & Supriya for serving us that lovely Upma, even though I did not make it so well as she did!!, I will ask to check this recipe, so they will feel quite delighted how their recipe rated!! right ?, All the credit goes to them,
Thank You all dears, for such wonderful comments..
Hi Ramya, is that so ? that's quite sad!!, I love dill leaves, In my Asian store shopping I will have methi leaves and dill leaves always!!, Here we can get it sometimes in Tesco Extra too.., If only I could parcel it to you!!,
Thanks kanri Lakshmi, Kannadorthara super adige maadlikke baralla, actually ee upittu helikottide kannadavru!!, nongu thumba hosadaagithu.
Hi Kitchen queen, I am not a good photographer, you can see the leaves behind my upma!!, It is called Sabsige soppu in Kannada, Sowa/Soya in Hindi, I do not know what it is called in Tamil!!(But, in my hubby's family they used to call Mair soppe, please do not laugh)!!
Hi thanks parita,
Hi lata, you are right I did not add coriander leaves, but added a bit of coconut (wicked!!)
Hi priya, asha, thanks..
Hi Raks you must try it out you make kootu out of it with little moong dal & eat it with salted dry chillies, you will love it!!
Hi padhu, thank you so much for visiting my blog!!, I will definitely visit your blog!!, I would never miss to see who ever visits me!!, and try my best to keep in touch with them.
Hi chitra, thank you for the comments, I keep making lemon/lime pickle, often as my son, is crazy of it, he eats them like dry subzis,(palya,Karmad) if I don't keep an eye on him, I wanted to post last time I made, but the photos were so horrible, I dropped the idea, as I keep making them I thought I will do it next time, I will certainly post the recipe, meanwhile check Aparna's blog, I just saw it posted recently.
Chitra
i love the idea of dill with upma. really nice! also homemade pickle?! how about that recipe? would love to try that one out.
Padhu
Dill leaves upma sounds interesting!
Do drop by
http://padhuskitchen.blogspot.com/
RAKS KITCHEN
Very new idea,no idea how dill leaves tastes and smells! But sure looks good!
Concrete!! LOL :))
I loved it always from the child hood,my mom makes hot hot and I eat within even a minute after she removes from the stove!
Now too you have made me hungry writing all these 🙁
And even i wonder this,even though its a simple dish ,the taste differs from hand to hand..:)
Asha
WOW! never added Dill to Uppittu before, looks lovely and must smell great. Looks mouthwatering.
Priya
Upmas with dill leaves sounds interesting, mouthwatering pickle..
lata raja
Upma is always under-rated I think! I would go for the no-coriander option with this as the dill leaves have their own didtinct flavour.
Parita
i love the idea of using dill leaves in upma..sounds so very flavorful! Fantastic recipe, Bookmarked!
kitchen queen
lovely delicious upma. What is dill leaves?
LG
Lovelyyy.....I have never tried adding sapsige soppu to uppittu. Thanks kanri..eesarthi illi sapsige tandaga haaki maadthene 🙂
Devi Meyyappan
Upma with dill leaves :).. completely new to me!.. thank you for the recipe and looks yummy:)
Ramya Vijaykumar
Oh so many Dil leaf recipes and I cant make them, cos I just get 'em during a particulr season... thats bad, but I can have a visual treat and long for that nice plate of upma to be doled out for me right now!!! 😉