Upma is perhaps the most common breakfast dish in South India apart from Idli. Easy to prepare, this dish can be quickly and easily converted from the simple standard fare to a filling lunch by the mere addition of a few vegetables and grated fresh coconut.

Ingredients

No Ingredients Qty Measure Weight(gms) 
Semolina fine (sooji / upma ravva) 0.38 cup 63.00 
Black Mustard Seeds (Mustard Seeds, Aavalu) 0.06 teaspoon 0.26 
Cashew Nuts 11/2     
Ginger Paste 0.06 teaspoon 0.44 
Green Chilis 1/2 large   
Curry Leaves 21/2     
Onions 1/4 large   
Vegetable Oil 0.08 cup 22.69 
Water 0.63 cup 426.25 
Lemon juice 1/2 tablespoon 7.60 
Salt   to taste 0.25 
Coriander Leaves (dhaniya)   fistful  

 
 Method

In a non-stick skillet heat oil on medium heat, add mustard seeds and when they begin to pop add cashew nuts and fry until they are light brown.
Now add chopped onion, chopped green chiles, ginger pieces, curry leaves and fry until onion is translucent.
Now add the water and raise heat to high. When water comes to a boil add salt to taste and pour in the semolina slowly while stirring constantly.
Make sure that the semolina has thoroughly mixed with water.
Now reduce heat to low, cover with a lid and let it cook for 3-4 minutes.
Remove from heat and drizzle lemon juice. Garnish with coriander leaves before serving.

Tips

Most people prefer upma made of fine semolina than the coarse variety. So when buying semolina ask for the finer variety. If you do buy the coarser kind, then, add a little bit more water for it to cook well.

Other recipes that go with this one: Kobbari Pacchadi (Coconut Chutney)



Orginal source of the recipe - http://www.ammas.com