April 29, 2013

Bread Upma

Mornings, I open the fridge to take the dosa batter. The times when I don’t find that, and instead find 3-4 days old leftover bread, this upma gets made. If you have fresh bread and not old/leftover, please make some yummy sandwiches with it. 

Bread Upma

Before you begin:
Cut around 8 loaves of bread into small squares with scissors (I feel it’s convenient than a knife in this case).
Alternately, you may just roughly tear the bread loaves into small pieces.

Ghee - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Groundnuts - 10-12
Onion - 1 chopped
Tomato - 1 chopped
Green chilli - 2
Curry leaves - 4-5
Turmeric - 1 pinch
Coriander leaves - 4-5 springs chopped

How I prepare:
1. Heat ghee in a pan. Add cumin seeds and mustard seeds.
2. When they crack, add the groundnuts and fry for a few seconds.
3.  Then add onion, turmeric, salt, green chillies, curry leaves.
4. When the onions are cooked enough, add chopped tomatoes. Cook till it turns mushy.
5. Sprinkle few drops of water so that the bread pieces can soak the masala well.
6. Throw in the bread pieces and mix well.
7. Garnish with coriander leaves and a lemon wedge. Squeeze lemon juice while serving.
Bread upma with ghee tastes the best always. You can always substitute it with oil. Some people toast the bread before add it to the masala. I haven’t tried it yet. You may try that and let me know the difference! The lemon juice adds an extra tanginess to the bread upma. Make it for a lazy Sunday morning breakfast and enjoy with a glass of fresh juice or tea :) 

If you are an upma fan, here are some of my other upma recipes -

Bread Upma

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