About the Recipe
Bread Upma is a modern Indian breakfast and snack dish, originating in home kitchens as a way to utilize leftover bread. It is made by sautéing cubed bread (often stale) with mustard seeds, curry leaves, onions, green chilies, and turmeric, then briefly steaming it. It is served as a quick, savory breakfast or light meal, commonly found in South India and across Indian households.
Ingredients
8 white or wholemeal day-old bread slices
1 onion, finely chopped
2 tomatoes, finely chopped
1 inch ginger, finely chopped
1-2 green chillies, finely chopped
2-3 tablespoons coriander leaves, chopped
½ teaspoon urad dal
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon asafoetida
10-12 curry leaves
½ teaspoon Turmeric powder
½ teaspoon red chilli powder
½ teaspoon sugar
Salt, to taste
2 tablespoons water
1 tablespoon oil
Preparation
Step 1
Toast 8 bread slices so the raw smell goes away. Take a dry pan and add the bread slices in a single layer. Then toast it over medium flame for 1-2 minutes from both sides till light brown patches appear. Then transfer the bread slices to a separate plate. Repeat the same process to toast the rest of the bread slices. Tear the bread into small pieces or cut them into small pieces and keep them aside.
Step 2
Chop the onion, tomatoes, coriander leaves, green chillies and keep them aside. Put a pan on flame and allow it to become completely dry. Add 1 tablespoon oil to the pan and allow it to dry. Once the oil is hot, add ½ teaspoon mustard seeds into the pan and allow it to crackle. Add ½ teaspoon urad dal, ½ teaspoon cumin seeds for tempering and fry them on medium flame till the urad dal turns pinkish. Add ¼ teaspoon asafoetida, curry leaves, grated or finely chopped ginger, 1-2 chopped green chillies and mix them nicely. Cook it over low flame for 20-30 seconds.
Step 3
Add finely chopped onion and fry them over medium flame for another 5 minutes till translucent. Add chopped tomatoes into the pan and mix it well. Cook it over low flame for 3-4 minutes. Add salt, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes until the masala releases oil. Add 2 tablespoons water to the pan and mix it well. Cook the masala over low flame for a minute.
Step 4
Add the bread slices into the pan and mix it well so each piece of bread gets coated evenly with the masala. Cover the pan and cook it over low flame for 2 minutes. Add 2-3 tablespoons chopped coriander leaves and give a nice mix. Serve immediately.