Buttermilk Upma
Amrita Ma Devi
Buttermilk Upma
This is our take on the southern India dish often made with semolina and now here quinoa. You will find this dish gives you more protein as quinoa is a protein-rich seed and a lot of fiber from the veggies. The spices are mild and grounding, yet enough to enkindle Agni.
CUISINE
Indian
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
- 1 cup quinoa, soaked for 30 minutes or longer
- 2 tsp ghee
- 3 cups buttermilk or any milk with 1 tbsp of lemon juice or Applecider Vinagar left to sour for 30 minutes
- 1 tsp grated ginger
- 8 curry leaves
- 1 tsp mustard seeds
- 1 tsp fennel seeds ground
- ¼ cup leek finely sliced
- ½ cup mung sprouts watch my video on how to sprout mung
- 1 carrot diced
- 5 cherry tomatoes halved
- ¼ green beans 1cm diced
- 1 tsp Himalayan salt
- ½ tsp turmeric powder
- 2 tbsp desiccated coconut
INSTRUCTIONS
INSTRUCTIONS
1. Drain the quinoa and leave to dry for 30 minutes. Roast the quinoa in 1 tsp of ghee on a low flame in a wide pan for 8 minutes, watching the colour change.
2. Take off the heat and place into a bowl with the buttermilk and salt.
3. In a frying pan, heat the remaining ghee and add the mustard seeds, ginger, curry leaves and fennel for 1 minute.
4. Stir in the leek, mung sprouts, beans, and carrot and cook for 5 minutes on a medium flame.
5. Add the quinoa and buttermilk with the coconut to the pan, and add in the turmeric powder and fennel. Cover for the remaining cooking time (around 8 minutes), until all the moisture is absorbed.
6.Open the pan and fluff the upma up with a fork. Serve hot.
KEYWORD
postnatal
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