Upma
This wholesome yet light dish primarily from Southern India is a staple in a lot of Indian households these days. Eaten as a breakfast dish and also sometimes with afternoon tea, it’s not only easy to make but can also be enjoyed with various accompaniments.
Kish and Luca love it with sugar and ghee (Clarified butter) and I enjoy it with a little bit of fresh tomato pickle or coconut chutney.. Umm Delish !!
Growing up in the south, we ate upma at “tiffin” time (snack time) every time we had a play-date at our friend’s house. Upma varied from house to house. Some people added veggies to it, some didn’t. Some people got all fancy and added dry fruits and nuts in it..
This is my take on this humble dish.
To Serve 3-4
1 Cup Semolina
1/2 Red onion chopped
1/2 cup chopped carrots
1/2 cup of peas (You can use any or no veggies depending on preference)
1 Sprig curry leaf
1 Tbsp Split Udad daal
1-2 Tbsp Peanuts
1-2 Tbsp Raisins (and Cashews if you have them)
1 tsp whole mustard seeds
1 whole green chili chopped fine (optional, I have used whole red chillies instead)
salt to taste
Dry roast semolina on medium heat in a wide saucepan.
Remove and let rest when it turns brown (don’t burn it !!)
Temper the daal, the curry leaves, the mustard seeds, and the peanuts on medium heat in a couple of tsp of OO till the peanuts are crunchy. (Add peanuts first and when halfway done, add the rest of the stuff).
Add the onions (and chillies) and caramelize them.
Add 2 cups of water and add the salt.
Add the veggies and bring to a boil.
Slow the heat down and add the semolina while whisking the mixture (so add with left hand and mix with right or vice-versa) to avoid any lumps.
Add till all the semolina is absorbed into the water. Remove from heat.
Squeeze some lemon juice if desired.
Enjoy!
