Upma/Vegetable Upma

Upma, made from Semolina, called as Rava/Sooji in India is a traditional South Indian breakfast. This is in our breakfast menu right from my childhood days as it gets done quickly, fuzz free and can incorporate our choice of vegetables. This healthier dish gets done within 15 minutes from chopping board to serving plate once you have roasted semolina in hand.

              My mum roasted semolina beforehand and stored in air tight container box which lasted for a month. But, I usually roast it as and when required. Along with this mouth filling savory dish a sweet, called kesari bath/Semolina pudding is served, This sweet and savory combo is known as “Chow Chow Bath’’ Let me warn you this is very addictive! You will find this in every hotel you could think of in south India, It is not only limited to South India but spread across South Asia.

         Coming to the recipe, dry roast semolina, add chopped vegetables followed by required water to cook semolina and your yummy Upma is ready to serve. Kesari Bath recipe will be updated soon for now Enjoy Upma!

Ingredients:

1+1/2 cups semolina

2 tbsp oil

½ tsp mustard seeds

1 tsp cumin seeds

3 slit green chillies

1 medium onion, cut lengthwise

3 tbsp frozen green peas

½ cup French beans and carrots, chopped

2 tbsp grated coconut (optional)

Half lemon juice (about 2 tsp)

3 +1/2 cups water

Salt to taste

    

Method:

Step 1:  Heat frying pan in low heat, add semolina and saute till aromatic and turn off. Constant stirring in low flame is a must otherwise gets burnt in no time. It takes 3 to 4 minutes. You may also slightly brown it by continuing to fry for 1-2 minutes but do not burn as it tastes awful. Transfer to plate and keep aside.

Step 2: Heat oil in the same pan, add mustard, cumin seeds in medium heat. As it pops up add onion, chillies, and peas, vegetables and saute for 3 to 4 minutes. Add salt and quick stir, add water and bring it to boil.

 Step 3: Carefully pour the fried semolina slowly and consistently with constant stirring to ensure no lumps are formed. Simmer it, add coconut and squeeze out lemon juice and quick stir. Cook covered for 2 minutes and turn off. Let stand for 5 minutes to settle down. Now uncover the lid, mix everything and serve with salad and yogurt and or pickle. You may also serve with dollop of ghee/clarified butter alone or eat as it is.

Note:

• Narrow mouthed cooking pan best suits the dish.
• Quantity of chilies can be varied to suit your taste.
• Vegetables and peas can be pressure cooked and used in the recipe for those who doesn’t like crunch in Upma.