By Varsha Bhatia
This light and easy dish is great as a Sunday morning breakfast, afternoon snack or anytime meal. Enjoy it with some crispy Papads or if those are not easily available top with some crunchy potato chips. It is often eaten with Indian pickles. Either lemon pickle, mango pickle or a tangy Punjabi vegetable pickle.
Ingredients:
- Semolina 1 cup (Rava)
- Onion 1/2 cup finely chopped
- 3/4 cup frozen mixed vegetables OR Carrot 1 chopped, French Beans 1/3rd cup chopped, Frozen Peas 2 teaspoons
- Black Mustard Seeds 1 teaspoon
- Curry leaves 5-6
- Green Chili (or jalapenos) 2-3 chopped coarsely (more for spicier flavor)
- Coriander Leaves 2 tablespoons chopped
- Lime Juice a few drops or Yogurt 1 tablespoon
- Hot Water 2 cups
- Sugar 1 teaspoon
- Salt to taste
- Oil 3 tablespoons
Optional: - Tomato 1 small chopped
- Cashews (15-20)
Method:
- Heat oil in a wok/kadhai.
- Add the black mustard seeds. When they stop sputtering, add the curry leaves.
- When these turn crispy, add the chopped onion.
- Sauté the onion for a few minutes and then add the green chillies.
- Now add the chopped vegetables (optional tomato).
- Sauté. After 5 minutes add the salt and sugar.
- Add the hot water.
- Now add the (pre-roasted) semolina. Mix well.
- Cover and cook on low-medium heat for 4 to 5 minutes.
- When you uncover the kadhai, the semolina would have absorbed all the water.
- Turn off the heat. Mix gently.
- Turn the upma over gently onto a serving dish.
- Garnish with coriander leaves and serve immediately. You may also top it with freshly grated coconut.
(Note: You may also use quinoa instead of semolina! It need not be pre-roasted though)
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