6/10 Upma - South Indian "Grits" with Rash
Join us at 7:30pm EST for a live savory vegan breakfast dish
Join us for a delicious cooking class experience. Cook along or watch as we learn from one of our favorite teachers, Rash who is based in Australia!
The Dish
Upma is a traditional South Indian savory vegan breakfast dish that is traditionally prepared as a porridge from dry roasted semolina or coarse rice flour. In this version, I'll introduce an option to make it with grits (fine white cornmeal) also known as polenta in some parts of the world, making it gluten-free. When it comes to adding spices and vegetables, Upma has a multitude of ways with which it is prepared throughout the region -- the version I'll share will be the one I have fond memories of eating at home when I was younger. I've provided dietary options and other substitutions to cater to as many as possible so that as many of you can cook along with me during class!
About our Teacher
Rash cooks and teaches as An Acquired Chef which was established with the mission to demystify the art and alchemy of all things culinary -- we believe that when we learn and practise the fundamentals properly, we'll be in the best position to elevate absolutely anything we create, at our pace, and to our liking and taste!
"I have had a lifelong affair with food - starting with my origins in Northern Borneo coupled with my South Asian heritage and South East Asian roots. I grew up surrounded by influences ranging from Northern India and across to Sulawesi - and that was just at home! By age 16, I was fortunate to have travelled most of the world which only added to my culinary exposure - and continues to..." ~ Rash Kaur, Founder of An Acquired Chef (https://linktr.ee/anacquiredchef)
Ingredients:
1 cup semolina (rava) or fine white grits (polenta), 176 grams
3-4 cups or 750-1000ml of water or stock
1 Tsp. black salt (Kala Namak), or to taste
1 1/2 Tbsp. vegetable oil
1 Tsp. black or red mustard seeds
2 Tsp. carom seeds (optional)
1/2 Tsp. turmeric powder (optional)
8 cashew nuts, raw
8 peanuts, raw
1/2 Tbsp. split chickpeas (chana dahl)
1/2 Tbsp. black gram (urad dahl)
2 Tbsp. ginger, minced
1 small or 50g of red onion, chopped fine
1 medium or 100g of tomato, chopped fine
2 small green chilis, slit
2 dried red chillies
12 curry leaves, stem removed
1/4 cup or 37g frozen green peas
1 Tbsp. coriander (cilantro), roughly chopped
1 Tsp. lemon juice
Garnish (optional):
1 Tsp. ghee (clarified butter)
Coriander (Cilantro) leaves
lemon wedges
Dietary Options:
Vegan option would be to omit clarified butter (ghee)
Gluten-free option would be to use white (fine) grits or semolina
Nuts are traditionally added and can be omitted in case of allergies
Substitutions
Black Salt (Kala Namak) is traditionally used and can be substituted with Himalayan Pink salt, or plain salt
Vegetable or Chicken stock can be used instead of water, to add additional flavour
Chana dahl & urad dahl are traditionally added and can be omitted if unavailable
Green and Dried Chillies can be reduced or omitted depending on tolerance
Carom seeds are added to aid with digestions and can be omitted if unavailable
Green Peas can be substituted with any other green vegetables that are chopped fine e.g. green beans, etc
Utensils:
Wok or Saute Pan
Metal or Silicone Spatula
Measuring Cup and Spoons (Metric)
Chopping Board
Knife
Prep Bowls