Upma

About this Recipe...

    Upma is a very popular South Indian breakfast dish, made with rava or semolina. Though upma is served and eaten all over India with regional variation of flavors and cooking process but originally it is originated from our southern part of India.
    Upma is a hot favorite breakfast item but you can enjoy this testy nutritious delight as brunch or snacks or even as a wholesome meal. It can be served with coconut chutney or pickle or you can eat it as it is.

Ingredients

• 1 Cup Semolina
• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 Whole dried red chili broken into two parts
• 1/4 tsp Asafoetida
• 1 Tbsp Bengal gram lentil
• 1 tsp Split black gram lentil
• 7-8 broken cashew nuts
• 2 Tbsp Raw peanuts
• 1 medium size Chopped Onion
• 8-10 Curry leaves
• 1 Tbsp Finely chopped ginger
• 2 Green chilies finely chopped
• 2 Tbsp Carrot finely chopped
• 2 Tbsp Frozen green peas
• Salt as per taste
• 2 Tbsp Yogurt
• 1 Cup Of Water or more
• 1 Tbsp Lemon juice

Directions

1. First of all dry roast the semolina in a pan, till you get nice aroma out of it. When roasting is done, take it out from pan and keep it aise.
2. Now heat oil and add mustard seeds. When mustard seeds starts crackling, add cumin seeds and red chilli. Sauté it for few seconds.
3. Now add asafoetida, Bengal gram lentil and black gram lentil. Sauté it for few more seconds and then add cashews and peanuts. Sauté it till everything gets little brown color.
4. Now add the chopped onion and fry it till it gets translucent.
5. Now add the curry leaves, chopped ginger and green chili and fry it for one more minute.
6. Now add the carrot and green peas, fry these well with everything for 1-2 minutes.
7. Now add the roasted semolina and salt to taste, mix well with everything.
8. Meanwhile whisk the yoghurt with one cup of water and add this to the pan. Stir it so that no lumps can form.
9. The semolina will absorb water and begin to cook. If the mixture looks too dry then add some more water.
10. At this point of time reduce the flame, cover the pan with lid and cook the upma for 2-3 minutes.
11. After 2-3 minutes, check the upma, stir it, so it doesn't stick to the pan. Add lemon juice, give it a final stir and serve upma hot with chutney and pickle.