Eerulli Uppittu

Eerulli Uppittu, a traditional dish from South India, is a delightful and savory semolina-based breakfast or snack item. The name 'Eerulli Uppittu' comes from the Kannada language, where 'Eerulli' means onion and 'Uppittu' means upma, a common reference for the preparation technique. This dish is a staple in many households and is often accompanied by coconut chutney or piping hot sambar.

Background and History

Uppittu has its roots in the Indian subcontinent and has been a breakfast favorite for generations, especially among the people of Karnataka. Traditionally, it was prepared with minimal ingredients like roasted rava (semolina) and basic spices, making it an economical and quick meal option. As the dish evolved, variations with vegetables and nuts became popular, adding more flavors and textures.

Ingredients

• Rava (semolina) - 1 cup
• Water - 2.5 cups
• Onion - 1 large, finely chopped
• Green chillies - 2, slit
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Chana dal - 1 tablespoon
• Urad dal - 1 tablespoon
• Curry leaves - 10-12
• Ghee or oil - 2 tablespoons
• Salt - to taste
• Coriander leaves - finely chopped, for garnish
• Lemon juice - optional, for taste

Preparation

Pre-Roasting the Rava

Rava is the star ingredient in Eerulli Uppittu and needs to be dry-roasted beforehand. This process enhances the aroma and ensures a non-sticky texture.

• Heat a pan over medium flame and add the rava.
• Stir continuously for 5-6 minutes until it turns light golden and aromatic. Be cautious, as rava can burn easily.
• Once done, transfer the roasted rava to a plate and set it aside.

Preparing the Tempered Spices

The tempering or "tadka" enriches the onion flavored upma with layers of aroma from spices.

• In the same pan, add ghee or oil.
• Once hot, add the mustard seeds and let them splutter.
• Add cumin seeds, chana dal, and urad dal.
• Sauté them until they become golden brown.
• Add the curry leaves and green chillies, sauté them for another minute.
• Add finely chopped onion to the pan and cook until they turn translucent.

Cooking Process

• Add water to the pan and salt to taste. Bring it to a rolling boil.
• Slowly add the roasted rava to the boiling water, stirring constantly to avoid lumps.
• Reduce the heat and cover the pan. Allow it to simmer for about 5 minutes, or until the water is fully absorbed.
• Turn off the heat, and let the Eerulli Uppittu sit for another 2-3 minutes with the lid on to allow flavors to meld.
• Finally, adjust seasoning if necessary, and garnish with freshly chopped coriander leaves and a squirt of lemon juice if you prefer a tangy touch.

How to Enjoy Eerulli Uppittu

Enjoy Eerulli Uppittu while it's warm, as it brings out the best texture and flavor. Traditionally, it is served with various accompaniments:

• Fresh coconut chutney - Enhances the savory profile.
• Vegetable sambar - Adds a hearty and spicy element.
• Plain yogurt - Provides a cooling balance.

Each bite of Eerulli Uppittu brings a delightful combination of soft rava together with the distinct zing of fried onion and other spices. Ideal for a hearty breakfast or anytime snack, this dish can also be enjoyed with a dollop of butter on top or alongside a crispy papadum for added crunch.