20 February, 2017
Oats Upma / Vegetable Oats Upma
Preparation time – 7 minutes
Cooking time – 15 minutes
Recipe type – breakfast
Serve – 3
Measurement cup used 1 cup = 240 ml
Oats – 1 cup
Shimla mirch / capsicum (small) – 1, sliced or chopped
Green peas / matar – 2 tbsp
Onion (medium)– 1, finely chopped
Tomato (big) – 1, chopped
Ginger – 1 inch, grated
Green chili – 1 – 2, finely chopped
Curry leaves – 1 stem
Cumin / jeera – ¼ tsp
Mustard seeds – ¼ tsp
Turmeric – ¼ tsp
Red chili powder – ¼ tsp or as needed
Water – 3 cups
Oil – 2 – 3 tbsp
Coriander leaves – for garnishing
Take one kadai and start heating 2-3 tbsp of oil.
Once oil in medium hot add cumin seeds and mustard seeds, allow them
to crackle nicely.
Add finely chopped onion, green chili, curry leaves and grated ginger.
Saute for a minute over high flame until onion turns light pink.
Add capsicum and peas (add vegetables according to your choice), fry for
a minute. And do not overcook the capsicum.
Add sliced tomato. Cook at low – medium heat until tomato gets bit
Add water, red chili powder, turmeric and salt. Stir well then wait until
the mixture starts to boil.
Once the mixture starts to boil add oats and allow it to cook over medium
Heat, it will take just 2-3 minutes to cook. After 2-3 minutes oats will
absorb all the water and it will be like semi liquid, here add chopped
coriander leaves then turn off the heat. One more thing I made this upma
semi liquid type, but it you want it bit hard like like normal upma then
add just 2 cup of water.
Setp by step method with pics
Add cumin and mustard, allow them to crackle
Add chopped onion, curry leaves, green chili and grated ginger, saute for a minute
Add sliced capsicum and matar, fry for a minute
Add tomato, cook till tomato gets bit mushy
Add water allow it to boil then add red chili, turmeric and salt
Add oats, stir well and then cook it over medium heat until the mixture gets thick
Add chopped coriander leaaves, then turn off the heat
Oats upma is ready
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