Aye Aye Aye! Pesarattu Upma – A South Indian Delight to Spice Up Your Life!
Namaste Doston! Kem Chho? Vanakkam! Assalamualaikum! Sat Sri Akal!
Chef Curry Do’pyaza here, back in your kitchens and hearts with another lip-smacking recipe that’s sure to become a family favourite! Today, we’re diving deep into the delicious world of South Indian cuisine with a delightful dish called Pesarattu Upma with Ginger Chutney!
This isn’t just food, my friends; it’s a vibrant tapestry of flavours and textures that will transport you straight to the bustling streets of Andhra Pradesh.
When Do We Feast on This Goodness?
Pesarattu Upma isn’t just for any old Tuesday. It’s a star during festivals like Sankranti and Ugadi, where new beginnings and prosperity are celebrated. It’s also a popular breakfast dish, especially in Andhra households, offering a healthy and filling start to the day. Some families even make it for special occasions or when guests come over – it’s a real showstopper!
A Little Trip Down Memory Lane
Pesarattu, the star of our show, is a savoury crepe made from green gram (moong dal). It’s believed to have originated in Andhra Pradesh, where it’s been a breakfast staple for generations. Upma, a semolina-based savoury porridge, is a classic South Indian dish. Marrying these two together? Pure genius! It adds a whole new level of flavour and texture to both dishes. Think of it as a delicious fusion of tradition and innovation!
The Nitty-Gritty: Time to Get Cooking!
Preparation Time: 20 minutes (plus soaking time for the dal)
Cooking Time: 30 minutes
What You’ll Need (The सामान – Saamaan)
For the Pesarattu:
- 1 cup Moong Dal (Green Gram Split) – soaked overnight
- 1 inch Adrak (Ginger)
- 2-3 Hari Mirch (Green Chillies) – adjust to your spice level!
- A pinch of Hing (Asafoetida)
- Salt to taste
- Oil for cooking
For the Upma:
- 1 cup Sooji (Semolina)
- 2 tbsp Tel (Oil)
- 1 tsp Rai (Mustard Seeds)
- 1 tsp Urad Dal (Split Black Gram)
- 1 tsp Chana Dal (Split Bengal Gram)
- 1 Pyaaz (Onion) – finely chopped
- 1 Hari Mirch (Green Chilli) – finely chopped
- 1 inch Adrak (Ginger) – grated
- A few Curry Patta (Curry Leaves)
- 2 cups Pani (Water)
- Salt to taste
For the Ginger Chutney:
- 1 cup chopped Adrak (Ginger)
- 2-3 Lal Mirch (Dry Red Chillies) – adjust to your spice level!
- 1 tbsp Imli (Tamarind Pulp)
- Salt to taste
- A little Tel (Oil) for tempering
Let’s Get Cooking! (बनाना शुरू करें – Banana Shuru Karein!)
1. Pesarattu Prep:
- Drain the soaked moong dal.
- In a blender, combine the dal, ginger, green chillies, hing, and salt. Add a little water and blend into a smooth batter. The batter should be of pouring consistency.
- Let the batter rest for 15-20 minutes.
2. Upma Time:
- Dry roast the sooji in a pan until it turns light golden brown and gives off a nutty aroma. Set aside.
- Heat oil in a pan. Add mustard seeds. Once they splutter, add urad dal and chana dal. Fry until golden brown.
- Add chopped onions, green chillies, ginger, and curry leaves. Sauté until the onions turn translucent.
- Add water and salt to the pan. Bring it to a boil.
- Slowly add the roasted sooji to the boiling water, stirring continuously to avoid lumps.
- Cook on low heat, stirring occasionally, until the upma absorbs all the water and becomes fluffy. Cover and let it simmer for 5 minutes.
3. Ginger Chutney Magic:
- Heat a little oil in a pan. Add dry red chillies and ginger. Sauté for a minute.
- Let it cool slightly.
- In a blender, combine the sautéed ginger and chillies, tamarind pulp, and salt. Blend into a coarse paste. Add a little water if needed.
4. Pesarattu Cooking:
- Heat a non-stick tawa (griddle) over medium heat.
- Pour a ladleful of pesarattu batter onto the hot tawa and spread it into a thin crepe.
- Drizzle a little oil around the edges.
- Cook until the pesarattu turns golden brown and crisp on the bottom.
- Carefully flip it over and cook for another minute.
5. Assembling the Masterpiece:
- Place a generous serving of upma in the center of the pesarattu.
- Fold the pesarattu over the upma, like a delicious envelope.
- Serve hot with a dollop of ginger chutney.
Chef Curry’s Top Tips!
- Soaking is Key: Don’t skip the overnight soaking for the moong dal. It ensures a smooth batter and a softer pesarattu.
- Spice it Up (or Down): Adjust the amount of green chillies and red chillies in the chutney to your liking.
- Crispy Pesarattu: Make sure your tawa is hot before pouring the batter. This will give you that perfect crispy texture.
- Lump-Free Upma: Add the sooji slowly to the boiling water, stirring continuously. This prevents lumps from forming.
Cooking it Your Way!
- Gas Stove: Follow the instructions above for a classic cooking experience.
- Induction Stove: Use the appropriate heat settings for each step.
- Pressure Cooker (for Upma): You can cook the upma in a pressure cooker for a quicker option. Just reduce the water amount slightly.
- Microwave (for Upma): Microwave the upma ingredients in a microwave-safe bowl, stirring every few minutes, until cooked through.
- Slow Cooker/Crockpot (for Upma): Cook the upma on low for a few hours, stirring occasionally.
Nutritional Nibbles
Pesarattu is a great source of protein and fiber, thanks to the moong dal. Upma provides carbohydrates for energy, and the ginger chutney adds a boost of antioxidants. This dish is relatively low in fat and a healthy and delicious option for breakfast or brunch.
Serving Suggestions
- Serve hot with ginger chutney and a dollop of ghee (clarified butter).
- Garnish with chopped coriander leaves for a pop of freshness.
- A side of yogurt or raita complements the dish perfectly.
- Enjoy with a hot cup of filter coffee for the ultimate South Indian experience!
Time to Get Cooking!
So there you have it, folks! Pesarattu Upma with Ginger Chutney – a flavour explosion that’s sure to tantalize your taste buds. Now, put on your aprons, gather your ingredients, and get ready to create some magic in the kitchen!
Try this recipe at home and share it with your friends and family. I can’t wait to hear what you think!
Happy Cooking!
Chef Curry Do’pyaza signing off!