Ingredients
- 4 cups bread (4-5 slices, about 1 cm / 1/2 inch thick), sliced and roughly cubed, cut the crust off, if you prefer
- 1 tsp white lentils (if unavailable yellow lentils is an alternative)
- 1/2 tsp cumin seeds
- 1 tsp mustard seeds
- 5-6 curry leaves (fresh or dried)
- 1 onion, roughly sliced
- 1 tsp grated or finely chopped ginger
- 1 finely chopped tomato
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder, or to taste
- 1 tbsp chopped coriander leaves (cilantro) or parsley
- 1 tbsp clarified butter (ghee), regular unsalted butter or vegetable oil
- salt to taste
- 1/2 cup water
An upma is usually a semolina-based breakfast in Southern India and Sri Lanka.
Our recipe uses a very popular variation instead—bread. The bread you use can be any type–white, wholemeal, brown, toast, or whatever is in your bread drawer.
This recipe is a fabulous way to get rid of old and stale leftovers.With the addition of spices and vegetables, the humble bread is transformed into an aromatic and crunchy breakfast or a snack in between.
The dry and crunchy version of this recipe can also be used as croutons. It will make a very unusual and spicy topping for any and soup.You could also make your version of the classic Italian bruschetta. Bread Upma Recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.
To make bruschetta:
Stop the cooking before you add the bread (step 4) and let the spice mix cool down. Grill, fry or toast the bread, spread with the tomato-spice mix and you have a first-class Indian inspired bruschetta.
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How to make Bread UpmaShould you prefer your bread very crisp, it is best to fry or toast it lightly first. This will give you a crunchy outside with a soft core.
This dish goes well with some refreshing mint or cucumber raita or with a topping of delicate saffron mayonnaise. |
