Description
Experience a delectable twist with Sweet Potato Buckwheat Upma—a nutritious and gluten-free alternative. The harmonious blend of sweet potatoes and buckwheat creates a satisfying upma that is both wholesome and delicious.
Ingredients
Scale
1 cup buckwheat
1 medium-sized sweet potato, peeled and diced
1 small onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A few curry leaves
2 tablespoons roasted peanuts
2 tablespoons grated coconut
1 teaspoon cooking oil or ghee
Salt to taste
Fresh coriander leaves for garnishing
Instructions
- Dry roast the buckwheat in a pan over medium heat until they turn slightly golden and fragrant. Set aside.
- Meanwhile Steam or boil the diced sweet potato until tender
- In a pan, heat oil or ghee over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and chopped green chili also toss chopped onion and sauté until it turns translucent.
- Stir in the cooked sweet potato and roasted buckwheat groats.
- Mix in roasted peanuts and grated coconut. Cook for a couple of minutes.
- Add salt to taste and mix well. Garnish with fresh coriander leaves.
- Serve the Buckwheat and Sweet Potato Upma as a unique and nourishing Indian breakfast.
Nutrition
- Serving Size: 1
- Calories: 240 kcal (Approx.)
- Fat: 8 gm (Approx.)
- Carbohydrates: 40 gm (Approx.)
- Fiber: 8-10 gm
- Protein: 6 gm (Approx.)
