UPMA Meaning and
Definition
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Upma is a traditional Indian dish popularly known as a breakfast or a snack. It is a savory semolina-based preparation, commonly found in South Indian cuisine, although it has variations across different regions of India. The name "upma" is derived from the Tamil word "uppu" which means "salted" and "ma" which refers to "flour" or "semolina."
To prepare upma, semolina or coarsely ground wheat is cooked with oil or ghee (clarified butter) in a pan until lightly roasted. To this, chopped onions, green chilies, and ginger are often added for flavor. Vegetables like carrots, peas, or beans can also be included, enhancing the nutritional value. The mixture is then seasoned with mustard seeds, cumin, black gram dal, curry leaves, and spices like turmeric and asafoetida. Water is added to the pan, and the mixture is simmered until the semolina absorbs the liquid and becomes fluffy. Garnishing options can include chopped coriander leaves, grated coconut, or roasted peanuts.
Upma is known for its simplicity, quick preparation time, and versatility. It can be enjoyed plain or accompanied by chutney, pickle, yogurt, or a side of coconut chutney called "upma podi." This dish can be customized according to personal taste preferences and dietary requirements, making it a popular choice for vegans and vegetarians as well.
Common Misspellings for UPMA
- upama
- upeema
- umpa
- upmah
- UPMAe
- upmaa
- uppma
- uppmaa
Etymology of UPMA
The word "upma" has its etymology rooted in the South Indian language, Tamil. In Tamil, "uppu" refers to salt, and "ma" means flour. The combination of these two words gives rise to "upma", which essentially means flour cooked with salt. It is a popular breakfast dish in South India and has made its way into several other Indian cuisines as well.
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