Upma

Upma is basically a savoury semolina porridge and is a popular breakfast dish in South India. It is quick and easy to make and gets ready in under 30 minutes. Upma can be made in different ways but I usually follow my mom's recipe which is by far my favourite upma recipe. A steaming hot bowl of upma with piping hot cup of tea makes a perfect breakfast. I usually end up making upma for a light lunch or dinner rather than for breakfast. The kids and I totally love upma though I can't say the same about  my better half. He is not a big upma fan, but eats it without a fuss and over the years has transitioned from hating upma to liking it. Here is the recipe for this quick and healthy dish.

Upma

Ingredients 

• 1 cup fine semolina 
• 1 tsp mustard seeds
• 1/2 tsp asafoetida (hing)
• 1 tbsp urad dal
• 5-6 green chillies
• 8-10 curry leaves
• 1 onion 
• 1 tomato
• 2 tbsp yogurt
• 1 tbsp cilantro 
• 2.5 cups water
• Salt to taste
• 1 tsp ghee for roasting semolina
• 1 tsp ghee for tempering

Method

• Soak the urad dal in water and keep it aside.
• Finely chop the onions and tomatoes. Chop the green chillies into slightly bigger pieces and keep everything aside.
• Heat 1 tsp ghee in a wok. Once heated, add the semolina and keep stirring it regularly till it changes colour and is roasted. Once roasted, the aroma of the semolina will fill up your kitchen.
• Transfer the semolina to a plate and keep it aside.
• Keep 2.5 cups of water for boiling.
• Beat the yogurt to a smooth paste and keep aside.
• Drain the water from the soaked urad dal.
• In the same wok, heat 1 tsp ghee for the tempering.
• Add mustard seeds, hing, green chillies, curry leaves and the urad dal and sauté for some time.
• Add onions and a little salt and fry till the onions are translucent.
• Add tomatoes and fry for some time till the tomatoes soften. 
• Add the beaten yogurt and mix well. 
• Add the hot water (2.5 cups) and let the entire mixture come to a rolling boil. 
• Add salt and mix well. 
• Once the mixture starts bubbling, lower the stove setting to low and add the roasted semolina, a little at a time and mix well.  
• Continue adding the semolina, a little at a time and mixing well.
• Once you have added the entire semolina, cover the wok with a lid a cook on a low stove setting for 5 minutes.
• Garnish with chopped cilantro and serve hot.

Notes

• Cashews can be roasted in ghee and added to the upma.
• Grated coconut can be added as a garnish along with cilantro.
• Serve with a slice of lemon or squeeze some lemon juice on the upma  before serving.
• Yogurt is completely optional, but adding it enhances the flavour.