Akki Sujee Upma

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Surely this dish needs no introduction !

Upma is prepared from wheat sujee, Bombay sujee and also with Rice sujee. In Kannada it is called Akki Tari Uppittu. Normally people do not add any veggies at all but nowadays for some added flavor to add flavor I have added capsicum to it. One can even add fresh green peas if available. This upma is a pleasure to eat for breakfast though some prefer to carry it as a lunch box as well.

For those that might still find this upma too bland and boring, here is a more exciting variation – the Masala Upma and Bread Upma.

What you need you have:

1. Raw Rice Sujee – 1 cup

2. Chopped Capsicum – 1 cup

3. Fresh grated coconut – 4 tablespoons

4. Chopped coriander leaves – 2 tablespoons

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Ingredients of Rice Sujee Upma

Ingredients of Seasoning:

1. Mustard seeds – 1 teaspoon

2. Bengalram Dal – 1 teaspoon

3. Green chillies – 2-3

4. Ginger – 1″ piece

5. Curry leaves – 2 strands

6. Onions chopped – 2/3 cup

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Ingredients of Seasoning & Toppings

What you do with what you have:

1. Wash, peal and chop onion, ginger, capsicum, green chilis fine and keep it aside as shown in the image above. Grate coconut as well.

2. Place a skillet with 6-8 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds , Bengal gram dal to it and when fried add chopped green chillies, ginger and curry leaves from step 1 to it. One can even add cashews at this stage to it.

3. When fried add chopped capsicum from step 1 to it and saute for about 3-4 minutes. Now add chopped onions and required quantity of salt to it and fry it till onions turn transparent.

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Capsicum being fried in seasoning

4. When onions turn transparent add rice sujee to it and fry for about 10 minutes on medium flame.

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Rice sujee mixed to fry

5. Keep stirring till it is mixed properly with the veggies and is as below.

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Rice sujee being fried with the veggies

6. Add boiling water to it and stir well. Keep it closed with a lid and put it on low flame till done.

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Rice sujee upma being cooked adding water

7. Just open and see if any water required and close it with a lid to cook well on low flame.

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8. When cooked well decorate it with grated coconut and coriander leaves.

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Ready to serve Rice Sujee Upma

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Ready to serve Rice Sujee Upma

This dish could serve as a lunch box too.

How long it takes: 45 minutes

Number of servings: 5-6 people


8 thoughts on “Akki Sujee Upma

    bindiya said:
    June 29, 2009 at 3:46 am

    Wow these are some beautiful and tempting pics!

      prathibalrao responded:
      July 1, 2009 at 2:05 pm

      Hi Bindiya,

      Thanx a ton.

    […] The rest is here: Akki Sujee Upma « The Indian Food Court […]

    Jyoti said:
    June 29, 2009 at 4:56 pm

    Really nice step by step pictures!

      prathibalrao responded:
      July 1, 2009 at 2:00 pm

      Hi Jyoti,

      Thanx 4 ur comments. Do c the other recipes and pass on the link to your friends.

    Anjali said:
    November 6, 2009 at 1:24 pm

    Can u pls tell me how much of water do you add for boiling the sujee? Is it double the quantity of akki sujee that you take approximately? Infact that is how we do for the normal rava upma right?

      prathibalrao responded:
      November 6, 2009 at 2:41 pm

      Hi Anjali,

      The quantity of water for the sujee depends upon the quality of sujee you use. So it is trial and error method. Hence i have not mentioned the quantity of water required.I use Sona Masoorie sujee which i prepare at home.

    Anjali said:
    January 3, 2010 at 7:53 pm

    Well, prepared it for breakfast yesterday. Was different and tasty from the normal rava upma.Thanks!

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