After patra, I continued my Indian food experience with what seems to be a favorite Bengali breakfast dish: upma. As in the previous case, I completely trusted the recommendation of my friend, plus the attactive picture on the box. This Southern Indian breakfast dish is 100% vegetarian, and contains gluten and mustard. It was provided as a bag with all the ingredients: semolina, lime juice powder, green chilli, ginger powder, among others. I personally added 100 gr. green peas and 2 tablespoon flowerseed oil.
The preparation process is very simple: pour the ready made content into 600 ml. warm water, add the peas, and keep mixing well at 250C for the next 5-7 minutes, or until a compact puree is formed.
I love the consistency, but once I've tasted, I also fell in love with the spicey taste. At first, it has a very neutral semolina taste but soon it becoming more and more spicier, as the ingredients need a contact with the palate to further develop. For more fresh, green taste, adding a couple of leaves of coriander could be a good move.
If you have the semolina, you can prepare it by yourself. It serves 4 and the preparation time is less than 30 minutes.
What surprised me was how such a consistent meal can be served at breakfast, but actually, it is a very good idea when you need a lot of energy for the rest of the day. We, the Europeans, we are used to have our bread and cereals, but it seems that in Souther India, a simple bowl of upma can be more than enough.
My Indian food tour will continue in the next days, now that Pesach and all its high restrictions is over.
Keep in touch with more foodie news!