December 27, 2013

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

  • Amaranth - 3/4 cup ( soaked overnight )
  • Coconut oil - 1 Tbs
  • Mustard seeds - 1 tsp
  • Green chilly - 1-2
  • Ginger - 1 inch piece
  • Red onion - 1
  • Tomato - 1 medium 
  • Veggies - 1 cup (chopped) (optional)
  • Shredded coconut - 1 cup

  • Chop onion, ginger, green chillies, tomatoes and veggies if you are using any.
  • Drain amaranth and keep aside. Discard the soaking water.
  • Heat coconut oil and add mustard seeds, when they pop add chopped onion/ginger/green chilly.  Sauté till raw smell goes away. Add a cup of water, chopped tomatoes and salt. Bring to a boil, check the salt and adjust if needed. 
  • Add drained amaranth and cook covered till water is completely absorbed , in about 15-20 minutes. 
  • Remove from flame and add shredded coconut and keep covered for 10-15 minutes.
  • Fluff with a fork and serve warm. 

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