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🇮🇳 Indian

Jhinga Mustard Upma

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Ambala cooking — Jhinga Mustard Upma brings a mustard touch with a classic upma finish. About 25 minutes from fridge to table.

Prep 10 min Cook 15 min Serves 4 Medium

Ingredients

  • Garam Masala1/2 tsp
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Mustard Seeds1 tbsp
  • Prawns350 g, cleaned
  • Mustard Oil2 tbsp

Optional extras

  • Green Chili1-2, slit
  • Lemon1/2

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

  7. 7

    Adjust seasoning and serve.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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Video: CHEMMEEN UPMA | oats prawns recipe | prawns upma recipe | dinner | weightloss recipe · on YouTube