Upma is a common breakfast item in India. Upma has its origin in South India. It is a very nourishing and simple to prepare dish, which can be eaten at any time of the day for snacking. Its wholesome quality makes it an ideal substitute for a full meal for some people.
Vegetable oil – 2 tbsps
Semolina – 1 cup
Curry leaves – 5 to 6
Green chilies – 2
Grated ginger – 1” piece
Mustard seeds – ¾ tsp
Finely chopped onions – 2 medium sized
Chopped tomatoes – 2 medium sized
Salt to taste
Hot water – 2 Cups
Turmeric powder – a pinch
Juice of ½ lime
Copped coriander to sprinkle
Place a pan on a medium flame and roast the semolina lightly.
Stirring should be vigorous and the semolina should not be allowed to turn brown. When done, keep on one side in a plate.
Heat the oil in a pan, add mustard seeds, curry leaves and green chilies.
When the spluttering comes to an end, grate and add ginger.
Stir for one minute. Now add onions till they turn soft and translucent. Then add tomatoes, till they too turn soft.
Add hot water, salt and turmeric and bring to a boil.
Now add the roasted semolina slowly (bit by bit), stirring constantly to prevent lumps from forming.
Cook and simmer till the semolina transforms into a thick porridge, then turn off the fire. Then squeeze lime juice over the upma dish and mix properly.
Sprinkle chopped coriander on top for garnish and serve piping hot.
Upma can also be made with chopped vegetables for variation. The vegetables have to be boiled and stirred with the semolina.
Kind courtesy of Indian recipes