Bread Upma – South Indian
Recipe GLPR9722e612016f42
A savory South Indian comfort dish made with day-old bread cubes tossed in a fragrant tempering of mustard and cumin seeds, sautéed with onions, green chilies, and boiled potatoes. Finished with lemon juice and fresh cilantro, this quick and satisfying one-pan meal is naturally vegan and gluten-free when using gluten-free bread.
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Ingredients
8 slices Bread slices, day-old, crusts removed
4 tablespoons Oil
¼ teaspoon Mustard seeds
½ teaspoon Cumin seeds
2 Green chilies, finely chopped
1 Onion, medium, finely chopped
1 Potato, medium, boiled and chopped
¼ teaspoon Turmeric powder
½ teaspoon Red chili powder
to taste Salt
1 teaspoon Lemon juice
for garnish Fresh cilantro, finely chopped
Directions
Remove the crusts from the bread slices and discard them. Cut each slice into small cubes, roughly equal in size.
Heat the oil in a large skillet or wok over medium heat until shimmering.
Add the mustard seeds to the hot oil and allow them to crackle for about 30 seconds, releasing their nutty aroma.
Add the cumin seeds and let them sizzle for another 15 seconds until fragrant.
Immediately add the chopped green chilies and onion to the pan. Sauté for 3 to 4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the boiled and chopped potato to the pan and stir well to combine with the onion mixture.
Sprinkle in the turmeric powder, red chili powder, and salt to taste. Mix thoroughly to evenly distribute the spices.
Add the bread cubes to the pan and stir immediately and constantly. This prevents the bread from absorbing too much oil at once and becoming soggy.
Pour in the lemon juice and mix well throughout the upma.
Continue to cook and stir the mixture over medium heat for 4 to 5 minutes, until the bread cubes become crispy and golden at the edges. For a softer texture, cook for less time; for crispier bread, continue stirring for an additional minute or two.
Transfer the upma to a serving plate. Garnish with fresh chopped cilantro and serve immediately while hot.
