Uppuma

Upma is a common South Indian breakfast cooked as a thick porridge mostly with dry roasted semolina. Various seasonings and vegetables can be added during the cooking depending on individual preferences. Most common variations include following the below recipe with samba rawa, cornmeal, aval, and semiya.

Ghee - 3 tbsp.

Rawa - 2 cups

Oil - 1 tbsp.

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Peanuts - 1 tsp

Cashews - 1 tsp

Red chili - 2

Curry leaves

Onion - 1, chopped

Green chili - 2, slit

Ginger – 1 tsp, grated

Tomato – 1, chopped

Salt

Lemon juice

Heat 1 tsp ghee in a large pan and roast the rawa until you get a good aroma. Transfer the rawa to a plate and allow it to cool down.

In the same pan, heat the remaining ghee and oil.

Temper mustard, urad dal, channa dal, peanuts, cashews, red chili, and curry leaves.

Add onion and green chili; cook until the onion turns translucent.

Add ginger and sauté for 30 seconds.

Add the tomatoes and cook covered until the tomatoes are soft.

Add 3 cups of water along with the required salt and bring to a boil. Add the rawa and mix well, making sure there are no lumps. Cook covered, stirring occasionally.

Garnish with lemon juice.