(Upma Recipes, Uppuma, Uppittu, Kichadi Recipes, Khichdi, Pongal Varieties, Pongal Recipes)
India is a land of diversity and the same is exhibited in our cuisine. We use a variety of grains, lentils vegetables, spices and oils in our cooking and boast a wide range of regional and traditional cuisines. Our grains range from rice, wheat, bajra, jowar to rawa or semolina, sago, poha or beaten rice, wheat rawa and many more. Likewise among the lentils we use moong dal or yellow gram, urad dal or black gram and thuvar dal or red gram and pulses like chick pea, black eyed pea and many more. Many of our dishes are blend of the grains and lentils .Each of them has the perfect nutritive blend of carbohydrates, protein, fiber and other supplements to provide us with all round nourishment. We may include these dishes in our breakfast, dinner, or as one- pot brunch and sometimes even during illness.
Our upmas, pongal and khichdi are classic examples of dishes with the right quantities of carbohydrates, proteins, fiber and other supplements.
I have had tried some upmas and Pongal varieties in my household at several occasions. Each of it is very easy to prepare, extremely tasty and highly nutritive.
Upma is a popular breakfast dish which is a mix of any grain with vegetables and the choicest seasonings. We can make upma using rawa or semolina, poha or rice flakes, semiya or vermicelli, corn meal and even bread. The ingredients required are very simple and the time duration is not more than 10 minutes. Upma can be made more nutritive and colorful by adding more vegetables like carrot, capsicum, beans, peas and even sprouts.
Kichadi is smooth and soggier version of the upma with the addition of some spice powders. The sago kichadi mentioned below is a vrat recipe which is eaten during fast by the people of Maharashtra. I have also tried my hand in making kichadi using oats, little millet, lapsi and quinoa as these are rich in fiber and low in GI. These grains are highly recommended for diet watchers and diabetic people.
Pongal is a south Indian dish which is a mix of grains and lentils, primarily moong dal or yellow gram. During the Thai pongal festival, both ven pongal and chakkara pongal (sweet pongal) are made using the freshly cultivated rice grains. Pongal is slightly heavy on the stomach, my recommendation for the same is as one pot brunch.