Bread Upma Recipe – Quick Indian Breakfast with Curry Leaves & Hing

Last Updated on 2 months by Neha Deshmukh

Bread Upma Recipe – Quick Indian Breakfast with Curry Leaves & Hing

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick and satisfying breakfast is a must. And honestly? This Bread Upma is my absolute go-to. It’s a fantastic way to use up leftover bread, and the flavors are just incredible – savory, a little tangy, and wonderfully aromatic. I first made this when I was a student and needed something fast and filling, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Bread Upma isn’t just quick; it’s seriously delicious. It’s a fantastic twist on the traditional South Indian upma, using bread instead of semolina. The combination of mustard seeds, curry leaves, and hing (asafoetida) creates a flavor explosion that will wake up your taste buds. Plus, it’s super customizable – you can adjust the spice level to your liking and even make it gluten-free! It’s the perfect comfort food for a busy morning.

Ingredients

Here’s what you’ll need to whip up this delightful Bread Upma:

• 8 hearty white bread slices (slices)
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• ½ – 1 teaspoon hing (asafoetida) – a little goes a long way!
• ½ teaspoon turmeric powder
• 20 curry leaves
• 2 green chilies, slit lengthwise
• 1 large yellow onion, finely diced
• 1 teaspoon kosher salt (or to taste)
• 2 tablespoons water
• Juice of ½ – 1 lemon
• ¼ – ½ cup cilantro, finely chopped
• 1 teaspoon sugar (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Hing (Asafoetida): This is a key ingredient. It adds a unique savory, umami flavor that’s hard to describe – but trust me, it’s amazing! You can find it at most Indian grocery stores, and sometimes even in the spice aisle of larger supermarkets. A little pinch is all you need, it’s quite potent.
• Curry Leaves: Fresh curry leaves are best! They have such a lovely aroma and add a distinct South Indian flavor. If you can’t find fresh, dried will work in a pinch, but use about half the amount.
• Bread: I prefer using a slightly stale, hearty white bread. It holds its shape better when cooked. But honestly, any bread will work – even whole wheat! Just adjust the cooking time slightly if using a softer bread.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the bread slices into 1-inch pieces and set them aside. Don’t worry about being too precise – rustic is good!
2. Heat the oil in a large wok or pan over medium heat. Once it’s shimmering, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Reduce the heat slightly, then add the hing, turmeric, curry leaves, and green chilies. Stir quickly for about 30 seconds – you want the spices to release their fragrance. Be careful not to burn the hing!
4. Add the diced onion and salt. Mix well, cover the pan, and cook on medium heat for 3-4 minutes, or until the onions soften and become translucent.
5. Now, add the cubed bread and sugar (if using). Mix everything thoroughly, ensuring the bread is coated with the spices.
6. Sprinkle the water over the mixture, cover the pan again, and cook on low heat for about 5 minutes. This allows the bread to absorb the flavors and soften up.
7. Finally, drizzle the lemon juice over the mixture, garnish generously with cilantro, and serve immediately!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook in two batches to ensure the bread cooks evenly.
• Adjust the amount of green chilies to your spice preference.
• For extra flavor, you can add a pinch of red chili powder along with the turmeric.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustment: My husband loves things hot, so I often add an extra green chili or a pinch of cayenne pepper for him.
• Gluten-Free Bread Option: If you’re gluten-free, simply use your favorite gluten-free bread. It might be a little more delicate, so be gentle when mixing.
• Regional Variations: My friend’s grandmother, who’s from South India, adds a sprinkle of grated coconut for a more authentic South Indian flavor. Some North Indian versions include peas or potatoes!

Serving Suggestions

Bread Upma is fantastic on its own, but it also pairs well with:

• A side of yogurt or raita
• A cup of hot chai
• A simple coconut chutney

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this a good make-ahead breakfast? While it’s best fresh, you can prep the onion-spice mixture the night before to save time in the morning.
• Can I use other types of bread? Absolutely! Any bread will work, but heartier breads hold their shape better.
• What is Hing and where can I find it? Hing (asafoetida) is a resin with a pungent smell that adds a unique savory flavor. You can find it at Indian grocery stores or online.
• How can I adjust the spice level? Simply add more or fewer green chilies, or a pinch of red chili powder.
• Can I make this without onions? Yes, you can! Just skip the onions and add a little extra turmeric for flavor.