Upma is a very common breakfast dish in many South Indian homes and Restaurants. It is prepared with roasted semolina / sooji and there are many variations to this simple and extremely quick breakfast. I added green peas and a small tomato. Chopped mixed veggies can also be added to make it more healthy.
Quite wholesome and nutritious, it can be a great evening snack or a lunch box meal. You can enjoy it with coconut chutney and idli podi (gunpowder) as an accompaniment.
However, I gave a slight makeover to this upma by giving it a modak shape with a sprinkle of some idli podi for a visual treat. It looks quite appetizing and can be a great party recipe. Kids especially will go for it.
- 1/2 cup semolina / sooji
- 2-3 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal
- 1 dry red chili, broken
- 1 onion, chopped
- 1 tsp. grated ginger
- 1-2 green chilies, slit
- 1 sprig curry leaves
- 1 tomato, chopped
- 1/4 cup green peas (I used frozen peas)
- salt to taste
- 2 cups water
- 1 tbsp. coriander leaves, chopped
- 1 tsp. ghee
- 1 tsp. lemon juice
Heat a pan and dry roast the semolina for 2 minutes or till you get a nice aroma. Keep aside.
Heat oil in a pan and temper with mustard seeds, urad dal and dry red chili. Sauté for a few seconds.
Now add the onion, curry leaves, ginger and green chilies. Stir fry till light brown. Add the tomato and continue to sauté till well mashed. Then add water, salt and green peas. Bring it to a boil.
Add the semolina, little at a time and keep stirring continuously till it turns thick and starts to leave the sides of the pan.
When done, switch off the flame. Add coriander leaves, ghee and lemon juice. Mix well and serve with coconut chutney and idli podi for a nice comfort breakfast.
Alternatively, you can give a round shape to the upma, coat with nylon sev and serve it in an innovative style.
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