Upma
•
2 cups semolina
•
1 cup chopped onions
•
1/2 cup chopped green peas
•
1/2 cup chopped carrots
•
2 green chilies, chopped
•
2/3 teaspoon grated ginger
•
2/3 teaspoon mustard seeds
•
1/2 teaspoon urad dal
•
10-12 cashews (chopped)
•
A few curry leaves
•
2 tablespoons vegetable oil
•
Salt to taste
•
4 - 5 cups water (depending
on desired consistency)
•
Chopped coriander leaves
(cilantro) for garnish (optional)
INSTRUCTIONS:
1. Dry Roast the Rava (optional): In a pan over low heat, dry roast the sooji for a few
minutes until it becomes slightly golden and fragrant. This step is optional but adds a
nutty flavor to the upma. Set aside.
2. Heat Oil and Temper: Heat oil in a pan or pressure cooker. Add mustard seeds and
let them splutter. Then, add urad dal and cashews. Fry for a few seconds until the
cashews become light golden brown.
3. Sauté Aromatics: Add curry leaves, chopped onions, green chili (if using), and
grated ginger. Sauté until the onions become translucent.
4. Add Vegetables: Add chopped vegetables like green peas and carrots (if using).
Cook for a minute or two until slightly softened.
5. Incorporate Rava: Add the roasted sooji (semolina) to the pan and mix well with the
vegetables.
6. Season and Cook: Add salt to taste and water gradually, stirring continuously to
avoid lumps. The amount of water will depend on the desired consistency of your
upma. For a thicker upma, use less water. For a looser consistency, use a little more
water.
7. Pressure Cooker Method (Optional): If using a pressure cooker, close the lid and
cook for 2-3 whistles on medium heat. Then, let the pressure release naturally for 5
minutes before opening the lid.
8. Stovetop Method: If using a pan, cover and cook for 5-7 minutes, or until the
semolina is cooked through and the water is absorbed.
9. Garnish and Serve: Fluff the upma with a fork and garnish with chopped coriander
leaves (cilantro) if desired. Serve hot with coconut chutney or sambar.