Upma is the easiest tastiest and the most common breakfast in the houses of South India. It’s found in almost all the hotels and restaurants in every south Indian hotels. Upma is made using samolina/sooji where the sooji is dry roasted and then cooked in coconut milk, buttermilk or water. I only added tomato and onion but you can also prepare using vegetables…
Cuisine: South Indian
Serves : 4
1 cup semolina /rava / sooji
3 cups water
1 1/2 tbsp oil
1/2 tsp mustard seeds/rai / sarson
1 tsp urad dal (split black lentils)
4 curry leaves
2 slit green chillies
1/4 cup finely chopped onions
salt to taste
2 tsp lemon juice
2 tsp sugar
Handful of chopped coriander leaves to garnish
Bring 3 cups of water to boil. Keep aside
Heat the semolina in a kadhai and dry roast on a medium flame for 4 to 5 minutes or till you get a good aroma from the semolina while stirring occasionally. Keep aside.
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes or till its translucent
Add the roasted semolina, 3 cups of hot water and salt and mix well and cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
Add the lemon juice and sugar, mix well and cook on a medium flame for another 1 minute, while stirring continuously
Fill the upma in a glass bowl and demould on a plate.
Serve immediately garnished with coriander.
*You can also make vegetable upma. Use vegetables like beans, carrot, tomato, capsicum.
*If using vegetables, add it to the water and then bring it to boil. This helps the vegetables to cook well.
*Do not add capsicum to the water. Add it with onions and sautè for a while.
*You can also mix the coriander to the whole upma and serve. This gives really a good taste and aroma to the Upma.
*You can also use coconut milk or buttermilk instead of water