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Healthy carrot upma

HEALTHY CARROT UPMA /CARROT SEMOLINA PORRIDGE / CARROT SOOJI UPMA / CARROT RAVA UPMA

A popular and easy breakfast recipe from south india and western india, cooked with dry roasted semolina / sooji. it can be prepared with several variations and hence it is known with different names like, uppumavu, uppuma, uppindi, uppeet etc

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Gujarat, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.

Upma should be your go-to breakfast meal if you wish to lose weight quickly. A bowl of upma has fiber, vitamins, and healthy fats. It is low in cholesterol and calories which makes it a healthy meal and helps you have a balanced diet. Upma is prepared using semolina and it is full of iron.

Carrots are crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants ( 1 ). They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.

The fiber in carrots can help keep blood sugar levels under control. And they’re loaded with vitamin A and beta-carotene, which there’s evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health.

The nutrients in carrot juice may be particularly beneficial for skin health. … The beta carotene in carrot juice may likewise aid your skin. One study found that a carotenoid-rich diet may protect your skin from ultraviolet (UV) damage and improve skin appearance ..

Carrots are a weight loss friendly vegetable that cleanses the liver, hence, they make an integral part of a detoxifying diet. Adding carrot  to your daily diet could be one of the most effective ways to lose belly fat

INGREDIENTS

  • Rawa / bombay rava [ not fine ] – 1 cup
  • Ghee + oil – 2 or 3 tbsp
  • Cashew few broken
  • Grated carrot – 1 cup
  • Grated ginger – 1 tsp
  • Chopped green chilli – 1 or 2 as per taste
  • Mustard seeds + urad dal – 1 tsp
  • Curry leaves – few
  • Salt as to taste
  • Water as required – 3 ½  to 4 water

METHOD

Heat oil + ghee in a pan add mustard seeds + urad dal + cashew and let it splutter .

Add curry leaves + chilli + grated ginger and give a stir  .

Add the carrot and stir fry for a min .

Add the rava , mix well and fry for 4 to 5 mins on low flame . **[ this mixture can now be stored in a container and kept in fridge for a day ]

Remove the mixture in a plate.

In the same pan keep 4 cups of water + salt to boil .

Gradually add the roasted rava and mix well so that no lumps are formed . [ be careful as the rava may splutter ]

Cook till the rava absorbs complete water .

Cover and cook for 2  mins till the rava is fully cooked.

In between stir so that the rava doesn’t stick to the bottom.

Off the flame , cover and allow it to rest for 3 to 4  mins.

Serve hot with chutney + vada + filter coffee  .

NOTES

  1. Instead of urad dal , we can add chana dal while tempering .
  2. Don’t reduce ghee or oil , infact you can add little more for more flavour, also rava has dry texture .
  3. Roasting well is compulsory or the upma will be sticky.
  4. Instead of green chilli you can add red chilli .
  5. You can also drizzle few drops of lemon in the end.

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