A vibrant and colorful kitchen scene showing a person sprinkling finishing spices over a steaming bowl of urchin uppuma, with freshly harvested sea urchins and a variety of spices laid out on the counter.

Delicious Urchin Uppuma Recipe

Why don't ants get sick? Because they have little anty-bodies!

Welcome to the Bug Zoo Recipe page.

Today’s special is a delectable “Delicious Urchin Uppuma”—a delightful dish that will trick the eyes and tantalize the taste buds, all while keeping in theme with our love for all things bug-related! Rest assured, no real bugs were harmed in the making of this recipe. Instead, we're using ingredients that resemble our garden friends to create an illusion that's as fun to make as it is to eat.

Ingredients:

  • 1 cup semolina (rava)
  • 2 cups water
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon oil
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers (use different colors for a vibrant effect)
  • 2 tablespoons roasted cashews
  • 2 tablespoons green peas
  • 1/2 teaspoon ginger paste
  • 2 green chilies finely chopped (adjust to taste)
  • 1/4 cup grated coconut
  • Salt to taste
  • 1 teaspoon lemon juice
  • For decoration: olives, cherry tomatoes, and chivesGarnish: Fresh coriander leaves and grated coconut

Instructions:

  1. Heat the oil in a large pan over medium heat. Add the mustard seeds and let them pop.
  2. Add cumin seeds, chopped onions, and bell peppers. Sauté until the onions turn translucent.
  3. Stir in the ginger paste and green chilies. Cook for another minute.
  4. Add the semolina to the pan. Roast for a few minutes until it’s light golden brown and aromatic, stirring constantly to prevent burning.
  5. Slowly add the water while stirring continuously to avoid any lumps.
  6. Add salt to taste, green peas, and roasted cashews. Mix well.
  7. Cover and let it cook on low heat for about 5-7 minutes or until the water is absorbed and the uppuma is cooked.
  8. Turn off the heat. Add the grated coconut and lemon juice. Mix well.
  9. Let it sit covered for a couple of minutes.
  10. For the 'urchin' effect, shape the uppuma into small, round balls. Use olives for ‘eyes’, cherry tomato halves for ‘tongues’, and chives can represent ‘antennae’ or ‘spikes’ sticking out.
  11. Garnish with fresh coriander leaves and a sprinkle of grated coconut.

This Delicious Urchin Uppuma is not only a visual feast but is packed with flavors that'll make anyone ask for seconds. It’s a guaranteed way to bring some excitement to the dining table and start conversations about the wonderful world of bugs, without actually including them in the meal. Perfect for breakfast or as a snack, this dish is versatile and sure to delight.

Thanks for reading and for LOVING Bugs too! Come back Soon! If you found this recipe fun and useful, please share. Also, reach out if you have any questions, ideas for future blogs, or want anything related to entomology, eco-tourism, and the like! 🍽 🐛

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