Puliogare Upma with Veggies (Tamarind Semolina with Veggies)

Puliogare powder is a tamarind based powder which is a creation of Chennai, Tamil Nadu of India. It is normally used with rice but as I mentioned in my previous post, it is becoming increasingly challenging to come up with new vegetarian recipes. Also, since I made this Puliogare powder more than a couple of weeks ago, I thought of putting it to good use.

Also this time, since I did not have much time in the morning and also because I was expecting a week long of eating what I cooked by myself, I made this version of Upma with the veggies I made the previous evening.

Puliogare Upma

You need:

For the Puliogare powder

• 1 sprig Curry leaves, dry roasted and powdered
• 1 tbsp Sesame seeds, roasted and powdered
• 1 tbsp Tamarind paste or concentrate of 1 small lime ball sized tamarind
• 5-6 tbsp Red chilli powder
• 1 tbsp Jaggery, grated
• 1 tbsp Black Pepper powder
• 1/2 tsp Fenugreek powder
• 1/2 tsp Turmeric powder
• 1 tsp chick peas, dry roasted and powdered
• 1 tsp Blackgram, dry roasted and powdered
• 1 tsp Musturd seeds, dry roasted and powdered
• 1/4 cup roasted Peanuts (*Optional but tastes better)
• 2 tbsp Desiccated coconut, dry roasted and powdered
• 1 tbsp Coriander powder
• Vegetable or refined coconut oil
• 1/2 tsp Asafoetida Powder
• Cumin Powder
• 1/2 tsp Sugar
• 1/2 tsp Salt

For the Upma

• 1 cup roasted Semolina
• 4 tbsp of cooked vegetable of your choice (mine had sauteed lady's finger and onions)
• 1 large onion, chopped (*Optional in case your cooked vegetable does not contain onions)
• Salt to taste
• 2 tbsp vegetable oil
• 2-3 cups of water
• 1 sprig of cilantro/coriander leaves, chopped finely (*Optional but advised)

The make:

For the Puliogare:

Preparation Time: 10-15 minutes | Makes about 150-200 gms

Once all the ingredients that require roasting are dry roasted and powdered, its as simple as tossing all the ingredients in a large bowl, except the oil. Then add the warmed oil to preserve the powder in an airtight container for a month in a cool, dry place.

For the Puliogare Upma

Cooking Time: 10-15 minutes | Preparation Time: 10 minutes | Serves 2 adults

1. Heat the oil in a wok or a deep bottomed non-stick skillet and add the Puliogare powder and cook on medium low for a minute.

2. Add the onions (*optional) followed by the veg mix. Mix and leave to heat for a minute.

3. Add the water and when it comes to a boil, do a seasoning taste and see if more salt is required.

4. Next add the roasted semolina, a spoon at a time and keep stirring to avoid lumps as it absorbs the water.

5. Once it absorbs the water, it will start to rise and start to cook. If it dries out too much, add more water. Lower the flame and allow it to cook for 2 minutes whilst continuing to stir as it may stick to the pan.

6. Garnish with cilantro leaves and serve hot as is or with your favourite chutney or pickle.

Puliogare Upma served up!

Bon Appetit!

Traditional Upma with a twist (Semolina and Vermicelli with veggies)

Continuing on with breakfast week, I would like to share the traditional Upma. Trying to coin the English name of South Indian dishes can be tricky. I remember how my Uncle Suresh (Sureshchayan, God rest his soul) used to recall Upma (based on a dialogue from a Malayalam movie) - 'Salt Mango tree'. I am sure Keralite readers would know what I mean :) .

As the Lenten weeks continue, it can be increasingly challenging to whip up new vegetarian recipes in a rushed morning getting ready for work and school as is, but it is bringing my creative juices to work.

Upma served up

Upma is made of roasted semolina. Either you can buy the packed version or roast your own and store it in an airtight container. This would help ease the morning madness:). Semolina is also known as Sooji or Rava. You can make Upma out of just semolina or there is concotion I came up with when I had lesser than required amount of Semolina for the family on one such mad morning. To make this,

You need:

• ½ cup roasted semolina
• ½ cup Vermecilli (as I ran out of semolina)
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 large onion, chopped finely
• 1 tbsp toor dal (split pigeon pea)
• ½" ginger, chopped finely
• 1 green chili, chopped
• ½ tsp cumin seeds
• ½ carrot, chopped finely or grated
• Salt to taste
• 2 tbsp vegetable oil
• 2-3 cups of water
• 1 sprig of cilantro/coriander leaves, chopped finely (*Optional but advised)

The make:

Cooking Time: 10-15 minutes | Preparation Time: 10 minutes | Serves 2 adults

1. Heat the oil in a wok or a deep bottomed non-stick skillet and splutter the mustard seeds. 

2. Lower the heat to medium-low and add the cumin seeds and toor dal and slightly brown..

3. Add the curry leaves, green chilies, ginger and toss for a minute.

4. Next add the onions, carrot and salt. Allow it to fry for a minute. 

5. Add the water and when it comes to a boil, add the vermecelli and stir. Do a seasoning taste and see if more salt is required.

6. Next add the roasted semolina, a spoon at a time and keep stirring to avoid lumps as it absorbs the water.

7. Once it absorbs the water, it will start to rise and start to cook. If it dries out too much, add more water. Lower the flame and allow it to cook for 2 minutes whilst continuing to stir as it may stick to the pan.

7. Garnish with cilantro leaves and serve hot as is or with your favourite chutney or pickle or for kids with banana, honey or sugar.

Bon Appetit!

Chinese Upma - A Twist on the Traditional Upma (Semolina mash)

This was a morning last week when I wanted to serve up something different for my HD 'A'. This could be had both as a breakfast meal or as a tea-time snack and I will mention the variations/alterations (alt#) to all you cooks and moms out there who find it difficult to make the lil' darlings eat up. I tried this with several variations earlier so you can add what your loved one prefers.

Upma with a twist

You need:

2 cups of Rawa (Semolina)
1 cup Chopped vegetables(thinly sliced) - carrots, beans, peas, potatoes, cabbage, cauliflower, capscicum (one of these would also do- I tried it with peas alone this time. Before adding potatoes, cut in medium bite size pieces and pre-cook. Finely dicing the veggies lengthwise would give it more of a Chinese cuisine look)
Eggs - 2 (optional-alt#1, beaten with salt and pepper if you are using this alternative)
Tomatoes -diced into cubes(optional - alt#2)
Soya Sauce - 1 tbsp
Tomato Sauce(optional-alt#3. I did not add this although if you are making it as a kids' snack then go ahead)
Paprika or Kashmiri Chili Powder - 1/2 tbsp (skip for kids)
Salt to taste
1/2 tbsp of cooking oil or olive oil (ghee(clarified butter) or unsalted butter - in case you are making it for kids)
2-3 cloves of crushed and diced garlic
1/2" crushed and thinly sliced ginger
1 white onion or 2-3 bulbs of spring onions, finely diced
2 cups boiled, cooled water
Garnish: Thinly sliced leaves of the spring onions(discard wilted)

* Tip: If you are opting only for potatoes, then add tomatoes to compliment

The make:

Cooking Time: 20 minutes|Preparation Time: 5 minutes|Serves 2 adults

• Dry-roast the semolina (rawa) and set aside.
• Heat a pan, add a drizzle of olive oil and saute the spring onions leaves for 5 minutes and set aside.
• Heat a large deep bottomed skillet, personally I prefer the non-stick variety. Add the oil. (normally I would add mustard seeds and curry leaves but as I mentioned this is a twist on the traditional South Indian breakfast)
• Add the onion, ginger and garlic and saute till translucent. Add the paprika, soya sauce, salt at this stage. (If opting for the egg, add the beaten egg at this stage, taking care not to add too much salt in the egg. Also if opting for the tomato sauce, now is when you add it).
• Add the veg(s) and saute well. ( if adding tomatoes - now is when you add it in). Add 1 cup of water and cover on a medium flame for about 10 minutes.
• Lower the flame, uncover and add the roasted rawa, mix well and add 1 cup water to allow the blend in process, avoiding lump formation.

Semolina cake with peas, paprika and soya sauce

• The upma is done when the semolina uses up all the water. Garnish with the spring onion leaves and serve hot.
• For kids, you can also add milk and sugar (as it tasted quite well - avoid if using egg, beans, potatoes, cauliflower or the mixed veg option as the tomatoes/tomato sauce would add sufficient flavour)

Served up!