Bored with breakfast? Try Upma!
Upma is a traditional South Asian dish - Sri Lankan Tamil and Maharashtrian. Having spent a bit of time in the city of Pune, in the state of Maharashtra, I do enjoy this dish for breakfast every now and then. It is often eaten as a breakfst food but can also be used as a snack to take to work or on the go as it's quick light and yet filling since it's made with Semolina, a wheat grain found in cereal, pasta and couscous that is slow to digest. I hope you try it out and enjoy this recipe (courtesy of my mom).
Savoury Upma Recipe
- 2 cups (fine grain) semolina/ cream of wheat/ sooji (Indian name)
- 3 tbsp canola oil
- 2 cups warm water
- 2 cups (1-2 medium) purple-skinned onions, finely chopped
- 1 tsp mustard seeds
- 5-6 curry leaves (optional)
- 2 green chillies, finely chopped
- Half cup cashew nuts or peanuts, dry roasted and chopped coarsely
- Half cup coarsely chopped coriander (cilantro) leaves for garnish
- Heat oil in a saucepan till it shimmers, and is fairly hot. Sautee onions & mustard seeds till onions are translucent. Mix in chopped green chillies, and fry for a minute.
- Add semolina. Mix well until the semolina absorbs the oil. Sprinkle half a tsp of salt, and tsp of sugar.
- Next, add a cup of warm water to the mixture. The semolina will soak up the water immediately.
- Add another half cup of water. Stir well. Test for completeness - The semolina grains should plump up and feel soft to the touch. If not, add balance half cup of water.
- Lastly, sprinkle the crushed cashew nuts and coriander leaves.
- Serve warm & enjoy!