This dish is traditionally served with some Coriander Chutney, Kesari Baath/Sooji Halwa with some nice piping hot filter coffee. Walk up to any South Indian breakfast joint and you will surely find Upma on their list.
1 large cup - Semolina/Rava
1tsp Mustard seeds
6-7 Curry leaves
2 sprigs of Coriander leaves
2 Green chillies - finely chopped
1 medium sized onion - finely chopped
1 medium sized tomato - finely chopped
2 french beans - chopped
4tbsp - Green peas
1 smal carrot - diced
3 Elaichi/Green Cardamon
1/2 Inch Cinnamon Stick
1/2 tsp Turmeric powder
1tsp - Coriander powder
1 1/2 tsp - Red Chilli powder
1/2 tsp - Ginger garlic paste
Salt to taste
3 tbsp Oil for cooking
In a kadai, dry roast the Semolina on medium flame for 3-4 mins, you will notice that the Semolina flakes will start to separate and seem a little rougher . Thats when you should consider it done and set aside in a flat plate to cool
In the same Kadai, heat some oil, add the mustard seeds, Elaichi, clove, cinnamon, ginger garlic paste, green chillies and Onion. Saute for 3-4 mins
Next add the coriander leaves and stir. Cook till you get a nice fragrant smell of the whole spices.
Once the onions are cooked , add in the tomatoes
Add in the chopped carrots, beans and peas next. Cook on a medium flame for 2-3 mins
Once the raw smell of the veggies are all gone, add in the spice powders
Add 1/4 cup of water to avoid the spices from burning and cook till the veggies are half done
Add 3 cups of water for every 1 cup of Semolina that you would use for making the upma. Add salt as per taste, check for spice levels and bring the mixture to a boil
Add in the roasted Semolina and stir in immediately , this is to avoid any lumps in the mixture. Remember this needs to be done together without any delay
Lower the heat, give it one final stir and cook the mixture on simmer for 6-10 minutes with a closed lid
Your Upma is ready to be served - Hot Hot Hot and yummy !!
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