South Indian Bread Upma
A simple, savory South Indian breakfast made with bread, fresh vegetables, and peanuts. Soft, flavorful, and ready in 20 minutes, this dish is high in protein, fiber, and good fats—perfect for quick mornings or a light, satisfying snack.
Equipment
- 1 Large skillet or non-stick pan
- 1 cutting board
- 1 Serrated knife
- 1 measuring cup
- 1 tablespoon
- 1 teaspoon
- 1 spatula or wooden spoon
Ingredients
- 8 slices white bread
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 10 –12 fresh curry leaves
- ¼ cup raw peanuts
- ½ cup chopped onions
- 2 teaspoons chopped green chilies
- ¼ cup frozen green peas thawed
- ¼ cup chopped tomatoes
- 1 teaspoon grated fresh ginger
- ½ teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro coriander leaves
- 2 –3 tablespoons water or buttermilk optional, for softening bread
Instructions
- Prepare the Bread Cubes: Start by gathering 8 slices of bread. Using a serrated knife, carefully cut each slice into small, uniform cubes roughly ¼-inch in size. For a different texture, you can also tear the bread by hand into bite-sized pieces. To keep the bread soft and moist during cooking, sprinkle 2–3 tablespoons of water or buttermilk over the cubes and gently toss them to coat evenly. Set aside while you prepare the other ingredients.
- Heat the Oil: Take a large skillet or non-stick pan and place it over medium-high heat. Pour in 2 tablespoons of cooking oil and allow it to warm for about 30 seconds until shimmering but not smoking. Properly heated oil ensures that the spices release their flavors efficiently.
- Temper the Mustard Seeds and Curry Leaves: Once the oil is hot, add 1 teaspoon of mustard seeds.Let them sizzle and pop for a few seconds until fragrant. Immediately add 10–12 fresh curry leaves. The leaves will crackle and release their aromatic oils, forming the base flavor for the bread upma. Stir briefly to prevent burning.
- Roast the Peanuts: Add ¼ cup of raw peanuts to the pan. Fry them for 20–25 seconds, stirring constantly, until they turn golden brown and crisp. This adds crunch and protein to the dish. Be careful not to overcook, as peanuts can burn quickly.
- Sauté Onions and Chilies: Add ½ cup of finely chopped onions and 2 teaspoons of chopped green chilies to the pan. Sauté for 2–3 minutes until the onions become soft and translucent. The chilies will infuse a mild heat into the oil, balancing the dish’s flavor. Stir continuously to avoid sticking or burning.
- Add Vegetables and Ginger: Mix in ¼ cup of chopped tomatoes, ¼ cup of thawed green peas, and 1 teaspoon of freshly grated ginger. Cook everything together for another 2–3 minutes. This step softens the vegetables while the ginger adds a subtle, warm spiciness. If using fresh peas or other vegetables like carrots or beans, make sure they are tender before adding them to the pan.
- Season with Turmeric and Salt: Sprinkle ½ teaspoon of turmeric powder over the vegetable mixture. Add 1 teaspoon of salt (or to taste). Stir well to coat the vegetables evenly with the spices. Allow this mixture to cook for an additional 1–2 minutes, so the flavors meld together beautifully.
- Combine Bread Cubes: Gently add the prepared bread cubes into the pan. Fold them carefully into the vegetable and spice mixture using a spatula or wooden spoon, ensuring that each piece is coated evenly. At this stage, the bread absorbs the aromatic flavors and moisture from the vegetables, giving it a soft, flavorful texture.
- Add Fresh Lime Juice and Cilantro: Drizzle 1 tablespoon of freshly squeezed lime juice over the mixture. Sprinkle 2 tablespoons of chopped fresh cilantro. Mix gently. The lime juice adds a refreshing tang that brightens the dish, while the cilantro adds freshness and color. Taste and adjust salt if needed.
- Cook on Low Heat and Serve: Lower the heat to a gentle simmer and cook for 3–4 minutes, tossing occasionally, to allow the bread to soak up flavors without becoming mushy. Once heated through and aromatic, remove from heat. Serve the bread upma hot, garnished with extra cilantro if desired, for a wholesome breakfast or snack.
Notes
- Use any soft bread, fresh or slightly stale. White sandwich bread works best, but multigrain, whole wheat, or dinner rolls can also be used for a healthier variation. Avoid sourdough as it tends to be too dense for this recipe.
- You can keep the crusts if they aren’t hard; otherwise, trim them for a more uniform texture.
- If you prefer a softer, fluffier bread upma, lightly sprinkle water or buttermilk over the bread cubes before cooking. This helps the bread absorb flavors without becoming soggy.
- Vegetables can be varied according to taste or availability. Carrots, beans, zucchini, or bell peppers make excellent additions and increase fiber and nutrient content.
- Optional variations include adding an egg scramble or sprinkling shredded cheese for a protein boost and richer flavor.
