Upma or uppuma, the popular South Indian breakfast dish is usually made with Semolina (called Rava or Suji in India).
- Wheat Rava (Semolina) (1 cup)
- Cooking oil (1 tablespoon)
- Mustard seeds (1 teaspoon)
- Cumin (1 teaspoon)
- Ginger root (1 teaspoon, grated)
- Green chillies (3-5 med, chopped)
- Chopped onions (1 med, chopped)
- Salt to taste
- Vegetables of choice: Peas, carrots, aubergines, potatoes, cauliflower, cabbage, tomatoes (3/4 cup, chopped)
- Grated coconut (3-4 tablespoons)
- Coriander leaves (3-4 teaspoons)
- Lemon juice (2 teaspoons, optional)
- Dry-roast the semolina until it just begins to turn brown, then set aside.
- In a large saucepan/wok, heat the cooking oil.
- Add mustard seeds and wait for them to sputter. Then add cumin, ginger, green chillies and chopped onions and fry until onions caramelise.
- Add vegetables, salt and 1.5 cups of water, and bring to boil.
- Add the roasted rava, turn down the heat, and mix quickly to avoid lumps forming.
- The upma is done when all the water is absorbed by the rava.
- Garnish with grated coconut, chopped cilantro leaves and lemon juice.
Serve hot or cold