Today’s recipe is a variation of a south Indian preparation called Upma, traditionally made with cream of wheat. I find it takes longer to make Upma with cream of wheat. It is also acid-forming (for me at least) causing acid reflux or heartburn. So when I found some brown rice glass noodles at Whole Foods, I knew exactly what I was going to do with them. Hmm. Chinese ingredients for Indian food. Our ancestors must cringe.
Here’s the list of ingredients:
2 cups rice noodles
1 cup frozen vegetable mix
One small onion/scallion (depends on your taste)
5-6 curry leaves
1/4 tsp Cumin seeds
1 tbsp Cooking oil: I prefer Coconut or Sesame
Boil water and add noodles for about 5-7 minutes till soft.
Thaw the frozen vegetables. Just run them under warm running water for half a minute or so.
In a skillet, heat oil and add cumin and mustard seeds. When they start prancing around, add curry leaves, onions and turmeric. Fry the onions till they look transparent (scallions) or turn golden (red onions). Add the vegetables and sauté them for a minute or so. Add the cooked noodles and salt. Mix everything and ta-da!
That’s it you’re done. This delicious preparation takes 15 minutes from start to finish and is a great alternative to breakfasts but can also be filling enough to be a lunch or dinner meal.
What do you think?