What is upma?

traditionally served as a breakfast porridge in the southern part of India, UPMA is similar to farina. It is also referred to as uppindi, uppitt and uppeet. UPMA is a ground wheat boiled on a tender consistency. The clear UPMA has a faint and simple taste, so spice, beans or nuts are often added to it when served. Although, like many breakfast porridge, UPMA is not sweet, because many of the hot cereals are. Instead, it is a spicy taste. With onion, chili peppers and tomatoes often add the taste of the depth of character and resolution. Turmeric is the most common spice added to this porridge for breakfast. This coarse ground flour is first fried until the light brown color. After it is fried to the desired model, then boiled with water and spices on a consistency similar to porridge. Vegetables are often added during the cooking process. Chopped coriander and cashew cashews are often used as a decoration when they watch a similar recipe.

UPMA is a vegetarian food common in the tradition of Tamil cuisine. In this particular kitchen it is a basic meal. The real traditional Tamil UPMA can also be made with broken pieces of rice instead of a common ray, because rice is a basic meal. Whether with broken rice or ravine, spicy ingredients aromatic additives remain largely the same, most often green chilli and onion. Very strong tea and extremely strong coffee are a traditional drink of choice when serving this vegetarian food.

UPMA is a simple breakfast bowl for preparation. What is largely distinguished by food from one chef to another is the ingredients added to the basic recipe. For the holidays, Graded Coconut is often replaced by onion. While the coconut can give a sweeter essence, food remains spicy. Another common additive is ground carrots. While earth carrots not only add taste, they also add splashing color to what can often be somewhat bland food.