Upma

Upma is a well-liked breakfast option in South Indian and Maharashtrian homes, typically enjoyed with a cup of tea or coffee. This savory dish is soft and seasoned to enhance its flavor. It's a favorite for my husband and me, especially during the winter season. I consider it my go-to comfort food when I crave something delicious and warm.

Cooking time- 20 minutes Serves- 3

Ingredients: -

-1 cup Semolina (Rava coarse)

-1 teaspoon each of Salt & Sugar

-1 inch ginger (grated or crushed)

-1 teaspoon Ghee

-3 cups water

-1 tablespoon Oil

-1 pinch of Hing (asafoetida)

-1 tablespoon cashews roasted(optional)

-7 to 8 curry leaves

-1/2 teaspoon each of mustard and Jeera seeds(cumin)

-1 teaspoon Urad dal

-2 pcs dry red chilies

-3 green chilies finely chopped.

-1 onion finely chopped.

-1 teaspoon yogurt

-2 tablespoon Cilantro/coriander leaves

Method

1. In a saucepan roast the Rava for 5 mins on medium heat or in a microwave for 2 minutes.

2. In a saucepan add oil, hing , mustard, jeera, urad dal and Red chili. Let it splutter.

3. Add curry leaves, chilies, ginger and onions and sauté for 2-3 minutes.

4. Add Rava, salt, yogurt, ghee and sauté all for 2-3 mins.

5. Add water, sugar and mix well and cover it with a lid.

6. After 5 mins remove the lid. Mix half the cilantro and mix.

7. Garnish with coriander leaves, cashews, sev.

8. Enjoy Upma when it’s hot with chutney( dosa podi) or yogurt on the side.
   

Note- You can substitute cashews with green peas if you are allergic to nuts or add none of this. You can serve yogurt sprinkled with chutney powder on the side, the way I like to eat:)