A staple in the indian breakfast scene, Upma is an integral part of Indian cuisine. A dish quick to prepare without much a do, this dish has a soft, mushy consistency and is served hot.
UPMA
Ingredients
1 cup semolina (rawa/suji)
1 medium onion
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds (jeera)
1 teaspoon split skinless black gram (dhuli urad dal)
½ teaspoon asafoetida (hing)
6-7 curry leaves
1-2 green chillies, finely chopped
1 medium tomato
1 medium carrot, peeled and finely chopped
¼ cup frozen green peas
Salt to taste
1 teaspoon sugar
Fried curry leaves sprig for garnishing
Scraped fresh coconut for garnishing
Coconut chutney for serving
Method
1. Dry-roast semolina in a non-stick pan on medium heat till golden brown, stirring frequently. Transfer on a plate and cool.
2. Finely chop onion.
3. Heat oil in another non-stick pan. Add mustard seeds and cumin seeds and let the mustard seeds splutter.
4. Add split black gram, asafoetida and curry leaves and let the curry leaves crackle. Add chopped onion and mix. Add green chilli and sauté till onion turns light golden brown
5. Chop tomato.
6. Boil 2½ cups water in a deep non-stick pan.
7. Add chopped tomato to sautéed onion mixture and mix. Add carrot and green peas and mix. Add ¼ cup water and salt, mix, cover and cook for 2 minutes or cook till the water evaporates.
8. Add roasted semolina and mix. Add salt and sugar and mix. Add boiling water, mix, reduce heat, cover and cook for 7-8 minutes.
9. Put the upma in a bowl, lightly press and level it out. Place the bowl inverted on a serving plate and demould. Garnish with fried curry leave sprig, coconut and lemon slice.
10. Serve hot with coconut chutney.
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