Upma, a simple breakfast and tea-time favorite for Indians made from semolina, is now gaining popularity in the US after Chef Floyd Cardoz prepared this winning dish in the finale of Top Chef Masters. His dish was essentially a twist from the traditional Indian recipe, made with mushroom, kokum and coconut milk.
Here I present you the recipe for Upma cooked in the traditional Indian way :
1 cup semolina (Rava / Sooji)
2 medium-sized onions, finely chopped
5-6 curry leaves
4-5 green chilies chopped
1 inch piece of ginger, grated
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of hing (asafoetida)
Juice of 1/2 a lime
2 cups hot water
2 tbsp oil
Salt to taste
Finely chopped coriander(cilantro) leaves to garnish
Heat a pan on a medium flame and roast the semolina lightly. Stir frequently and do not allow it to brown. Once done, remove in a plate and keep aside.
Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves and green chillies. When the spluttering stops, add grated ginger and stir well.
Add the onions and fry till the onions are translucent and soft. Add hing and mix.
Add the roasted semolina and salt and mix well
Add the hot water, a little at a time, stirring constantly to prevent any lumps from forming.
Simmer and cover and cook till the Upma is like a very thick porridge. Turn off the heat.
Add lime juice over the Upma and mix well.
Garnish with chopped coriander and serve piping hot.