Upma (South India)

A tasty South Indian recipe, Upma, is a favorite among most states of India. Made from semolina, the dish is a perfect light breakfast option. Upma is prepared in various different methods based on regional taste preferences. It can also be made from bread, beaten rice, or vermicelli. Served better with coconut chutney, the dish is also served with thick curd, potato gravy, banana & sugar, or jaggery.

Ingredients

Semolina 1 cup

Vegetable oil 4 tablespoons

Mustard seeds ½ teaspoon

Cumin seeds ½ teaspoon

Grated ginger ½ teaspoon

Chopped green chilies 1 teaspoon

Onion 1 medium size (chopped)

Salt to taste

Tomato 1 large (chopped)

Green pea ¼ cup

Beans ¼ cup

Water 2 cups

Method §  Roast semolina in a frying pan to light brown color (without using oil); keep aside. §  In a large saucepan heat vegetable oil; fry mustard seeds to crackle; add chopped onions and fry to golden yellow; add cumin seeds, chopped ginger, and chopped green chilies; Stir for a minute in low flame. §  Add cut vegetables and stir for 2 to 3 minutes. §  Add water and salt; bring to boil in high flame. §  Slowly add roasted semolina while continue stirring (in low flame). Stir well to avoid lumping. §  Your Upma is ready when all the water is absorbed. §  If interested you can garnish the dish with grated coconut and Coriander leaves.