I know it is a corny ditty, but upma has been my succor in times when hunger strikes….the unassuming preparation, used to be very infamously dubbed “international paste” by brother and i!! upma, read more about it here…
Simple to make with as many or as little ingredients as are on hand, easily adapting to semolina, cracked wheat or vermicelli, upma is fast food at its best, nutritiously laden with carbs, it is my fix for midnight hunger pangs, days when the fridge is almost empty and when I am in no mood to ponder over a meal….ready in less time than it takes to boil an egg…the only thing to master here is, to add the semolina in a steady stream while mixing continuously to ensure there are no lumps….that can be a bummer!!
For this time, I added 2 tablespoons of chopped tomato along with 1 tablespoon of chopped onion…..even a simple tadka minus onion and tomatoes works fine…..add finely chopped or grated veggies such as carrot, cabbage, beans and peas if you would like to increase the fibre content. Add peanuts to the tadka, or cashews if you are feeling particularly indulgent…….Garnished or bare, try upma if you haven’t already…..
this is making its way to Raaga’s edition of WBB: Express Breakfasts
For the upma
1 c semolina
2 ½ c water
2 t oil
½ t mustard seeds
1 tsp each channa dal and urad dal
A few curry leaves
½ t grated of finely chopped fresh ginger
1 t green chillies chopped
2 T chopped tomato
1 T finely chopped onion
Salt to taste
1 T fresh coriander leaves
In a thick bottom or non stick pan, heat the oil, splutter the mustard seeds, add the channa and urad dals and toast till golden brown. Add the curry leaves, coriander leaves, green chillies, onion, tomato and salt. Stir for a minute or so till the tomatoes are half cooked. Add the water and wait for it to come to a boil. Lower the heat and add the semolina in a steady stream, all the while stirring in a circular movement to prevent the formation of lumps. Stir for another minute till the whole mix is bubbling. Cover and simmer for a couple of more minutes till the semolina is cooked but the upma still looks moist. Mix thoroughly before serving with chutney, podi or pickle….my favourite way to have it is with a good helping of avakkai.