Loko Bhinna ruchihi, tastes vary from person to person.
So this post is dedicated to uppittu lovers.
Coming to my uppittu saga, I was shopping at a famous organic super market in Southern Bangalore and found akki tari on the shelf. I suddenly developed craving for akki tari uppittu (uppittu as a rule is prepared with wheat semolina.
Though akki tari uppittu is prepared in combination with the famous avare kayi, the hyacinth bean, I decided to go for bell peppers. Hyacinth bean is harvested only during winter months here. So there was no way I could get fresh beans.
Substitution was not a bad idea and uppittu tasted as great.
Humble uppittu takes birth like this...
- Rice semolina (akki tari) - 1 cup
- Grated coconut - 1/2 cup
- 1 big capsicum
- green chilies - 2
- Curry leaves - 1 sprig
- Fresh coriander - 2 sprigs
- black pepper
- Asafoetisa - 1 pinch
- 3 - 4 spoons of oil of your choice
- mustard seeds
- Salt to taste
- Water - 3 cups
- In a thick bottomed pan heat water along with cumin and pepper corn
- when water starts to boil add chopped/cut capsicum and coconut
- Add salt to taste
- Dissolve asafoetida and add to this
- Heat oil in a kadai
- Add mustard, let it splutter
- Add curry leaves, chopped chillies and coriander
- Add rice semolina and roast till aromatic
- Add roasted semolina little by little to the boiling water (with other ingredients) with constant stirring.
- Cook the semolina for 5 - 10 minutes.
- Give a nice mix
- Squeeze in a lemon (optional)
- Serve hot with ghee/curd/fryums/chutney pudi as per preference
Rice semolina takes more time to cook compared to wheat semolina