March 28, 2011

Quinoa and Tuar Upma

While the word Upma usually refers to Rawa/Sooji Upma, we have other many varieties using  ingredients like the Semiya, Sago and Poha.  Yet another variety of Upma is the Arisi Upma or Rice Upma which is a very traditional preparation in the Tamil Brahmin households.  It is done by processing the rice and the toor dal to a coarse rawa like consistency.  Usually the rice is powdered and stored for quick use and the toor dal is ground just before making the upma.  These days it is being substitued with the store bought cream of rice (raw) which is readily available.  Growing up, I was really fond of this Upma and could never say enough to it.  It tastes so good with some sambar:-)

Anyway, in continuation of my Quinoa experiments and also after the conversation I had with my friend, I realised that Quinoa is a perfect ingredient for this dish....thanks to her, I now have this wonderful recipe which I will never hesitate to do whenever I want a quick fix meal for myself.


1/2 cup Quinoa
2 table spoons of tuar dal
salt to taste
oil for seasoning
1/2 tsp mustard seeds
1 tsp urad dal

Seasoning
1 red chilli
pinch of hing
few curry leaves
2 tbsp coconut(optional)
ghee(optional)

Wash the quinoa thoroughly and drain.  Wash the tuar dal and let it drain.  It does not have to become completely dry.  While it is damp, process it to a coarse consistency(can be as big as or bigger than quinoa grains).  Heat up the oil and add the seasoning ingredients one by one.  Add 1 cup of water and let it come to a boil.  Add salt, quinoa and the tuar dal and cook till the water is absorbed.  Place this in the cooker for 3- 4 whistles.

After opening, fluff it up and add little bit of ghee before serving.  If using coconut, add it while the quinoa is cooking on the stove top.  You can also  include some cumin seeds and pepper in the seasoning.

This quantity is just enough for two people.

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