Healthy Red Rice Upma: A South Indian Breakfast Twist
50 minutes
1062 reads
About Healthy Red Rice Upma: A South Indian Breakfast Twist
Awaken your taste buds with a vibrant and healthy twist on a South Indian classic! This Red Rice Upma is a delicious and nutritious breakfast option, boasting a nutty, wholesome texture that will leave you feeling satisfied and energized.Fragrant spices like mustard seeds, curry leaves, and green chilies dance together in a flavorful tempering, enhanced by the sweet richness of coconut. The nutty red rice offers a hearty alternative to semolina, creating a comforting and wholesome dish.This easy recipe guides you through every step, from dry roasting the rice to achieving the perfect upma consistency. Enjoy it plain or pair it with your favorite chutney for a truly delightful breakfast experience.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Red Rice
- 1.5 cup Rice red
Aromatics and Spices
- 8-10 Curry Leaves
- 3-4 Chili Pepper green, slit lengthwise
- 2 Chili Pepper dried, red
- 0.5 inch Ginger finely chopped
- 1 pinch Asafoetida hing
Oils and Liquids
- 2 tbsp Coconut Oil
- 1 tbsp Cooking Oil
- 3 cup Water
Other Ingredients
- 2 tsp Mustard Seeds
- 1 tsp Gram black
- 2 tbsp Coconut grated
- Salt to taste
Instructions
- Dry roast the red rice in a pan for about two minutes until fragrant. This enhances the nutty flavor of the rice. Let the rice cool completely.
- Coarsely grind the cooled roasted red rice using a blender or food processor. A coarse grind provides the best texture for the upma.
- In a heavy-bottomed pan or pot, heat the cooking oil and 1 tablespoon of coconut oil over medium heat.
- Add the mustard seeds to the hot oil. Once they begin to splutter, add the urad dal. Sauté until the dal turns golden brown.
- Add the slit green chilies, chopped ginger, dried red chilies, and asafoetida to the pan. Sauté for about 30 seconds until fragrant.
- Pour in the water and bring it to a rolling boil.
- Stir in the grated coconut, the remaining 1 tablespoon of coconut oil, and salt to taste.
- Gradually add the coarsely ground red rice to the boiling water, stirring continuously to prevent lumps from forming. This ensures a smooth and even consistency.
- Reduce the heat to low, cover the pan, and simmer for 8-10 minutes, or until the upma is cooked through and has absorbed most of the water.
- Serve the Red Rice Upma hot, garnished with fresh coriander leaves or a dollop of ghee. Enjoy it with your favorite chutney or relish the simple flavors on their own.
Recipe Notes
Expert Tips
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Adjust the cooking time depending on your oven and the thickness of the dish. Use a thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- Get creative with your toppings! Try adding crumbled bacon, chopped fresh herbs, or a drizzle of balsamic glaze before serving.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
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Recipe Nutrition
Calories: 387kcalCarbohydrates: 63gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 21mgPotassium: 302mgFiber: 2gSugar: 3gVitamin A: 614IUVitamin C: 121mgCalcium: 49mgIron: 1mg
Arjun Lakshmana Balaji
Articles: 4
4 Comments
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Absolutely wonderful! Can’t wait to make it.
This is awesome! Can’t wait to cook it.
Looks so yummy! Excited to make it.
Looks so yummy! Excited to make it.