Uppittu

Semolina upma tempered with ghee, cashews and curry leaves. Shimoga tiffin-room classic served with coconut chutney and kesari bath.

Time 25 min · Serves 4 · 378 kcal · Shivamogga, Karnataka

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Turmeric Powder — 0.5 tsp (ground)
• salt (optional) (whole)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Coconut — 100 g (chopped)
• Ghee — 100 g (whole)

Tempering

• Coconut Oil — 2 tbsp (whole)

Method

1. Wash and prepare all ingredients for Shimoga Uppittu. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Cover and cook on medium-low flame, stirring occasionally, until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

What is ಶಿಮೋಗಾ ಉಪ್ಪಿಟ್ಟೂ in English?

ಶಿಮೋಗಾ ಉಪ್ಪಿಟ್ಟೂ is written Uppittu in English.

How many calories in one plate of Uppittu?

378 kcal per plate.

How much cooking time?

25 min — 10 min prep, 15 min cooking.

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