Upma Recipe
Description: A savory and quick South Indian breakfast dish made with semolina (rava) cooked with spices and vegetables.
Ingredients:
- Semolina (rava/suji): 1 cup
- Water: 2.5 cups
- Oil or ghee: 2 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1/2 tsp
- Curry leaves: 8-10
- Green chilies: 2, finely chopped
- Ginger: 1 tsp, finely chopped
- Onion: 1, finely chopped
- Vegetables (optional): 1/2 cup (carrots, peas, beans, etc.)
- Salt: To taste
- Hing (asafoetida): A pinch
- Cashews: 8-10 (optional)
- Coriander leaves: For garnish
- Lemon juice: 1 tbsp
Step-by-Step Process:
- Roast the Rava:
- Heat a pan and dry roast the rava on medium heat until it turns aromatic and slightly golden. Stir continuously to avoid burning. Set aside.
- Prepare the Tempering:
- In the same pan, heat oil or ghee.
- Add mustard seeds; let them splutter.
- Add cumin seeds, curry leaves, chopped green chilies, ginger, and hing. Sauté for a few seconds.
- Add Onions and Vegetables:
- Add the chopped onions and sauté until they turn translucent.
- If using vegetables, add them now and cook for 2-3 minutes.
- Boil Water:
- Pour in 2.5 cups of water and add salt.
- Bring the water to a boil.
- Cook the Rava:
- Gradually add the roasted rava to the boiling water, stirring continuously to avoid lumps.
- Reduce the heat to low and cover the pan. Let it cook for 3-4 minutes.
- Finish and Garnish:
- Once the water is fully absorbed, add a tablespoon of ghee, mix well, and turn off the heat.
- Garnish with coriander leaves, fried cashews, and a squeeze of lemon juice.
Tips:
- For a richer flavor, you can add grated coconut as a garnish.
- Adjust the water quantity depending on your preferred upma consistency (soft or slightly crumbly).
- Serve with coconut chutney or pickle for an enhanced taste.