Upma or uppuma, the popular South Indian breakfast dish is usually made with Semolina (called Rava or Suji in India).
- 1 cup Wheat Rava (Semolina)
- 1 tablespoon Cooking oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon grated Ginger root
- 3 Green chillies
- 1 onion, peeled and chopped
- Salt to taste
- 3/4 cup of chopped Vegetables of choice: Peas, carrots, aubergines, potatoes, cauliflower, cabbage, tomatoes
- 3 tablespoons of grated coconut
- 4 teaspoons of coriander leaves
- 2 teaspoons Lemon juice (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
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