Upma

  Whoever would have thought that the humble upma would be internationally renowned one day? Well it has arrived and how!

Upma is made from semolina , poha / beaten rice , vermicelli etc.

I personally prefer upma that is made without roasting the semolina. It resembles the porridge and is tasty and filling.

Upma

Ingredients:

Semolina/rawa – one cup

Onion thinly sliced – one

Tomato chopped – one

Green chilli split /sliced open – one /two

Curry leaves for seasoning - a few

Mustard seeds – one tsp

Channa and urad dal for seasoning – one tsp mixed

Coriander leaves chopped – two tspns

Salt to taste

Oil/ghee – use judiciously

Method:

Roast the rava in a hot kadai with a tspn of ghee .(The roasting of the rava is optional /according to your preference.)

 Once the oil is hot add the curry leaves and mustard seeds. As the seeds crackle add the dals and roast to a light golden, then add the onions and green chillies and sauté.

Next add the tomatoes and fry till the oil separates and floats up. Now add the required quantity of water, salt and the chopped coriander leaves .When the water bubbles add the rava to it gradually, stirring all the time while adding the rava to avoid formation of lumps. Mix well and remove from fire and serve hot.

 Some like it hot, some like it cold …..Just like the old nursery rhyme. Some like it with sugar, chutney or tomato sauce.

     Bon Appetit!