This is a perennial favourite in our family. It used to go into the lunch boxes of my kids, it is a regular breakfast item, it even serves as a light dinner at times. Upma is a complete meal by itself. It is light and yet filling. It tastes great while hot but not bad when cold either. While I make it with vegetables one can make it with just onions too. And its main ingredient, semolina (sooji), can be stored in an airtight container for a long time without spoiling. If living in a hot and humid place, store semolina in freezer. Alternately, one can dry roast the entire semolina one has bought and then cool and store it. That later cuts down on cooking time and helps to protect it from infestation by worms too.
Ingredients:
1/2 cup Semolina (sooji)
1 onion
1/2 cup mixed vegetables ie. carrot, cauliflower, peas
1/2 tsp mustard seeds
1/2 tsp urad and chana dal (optional)
1 green chilli
1tbsp oil to fry semolina
2 tbsp oil to cook
salt to taste
Few curry leaves
Coriander leaves to garnish (optional)
1 1/2 cups of water
Method: Chop onions into small pieces. Chop the carrot and cauliflower into small bits. Chop green chilli, after discarding seeds.
In a heavy bottom pan add 1 tbsp oil and fry the semolina on medium heat till lightly roasted. Do not brown it. Take out and keep aside. Now put the remaining 2 tbsps oil in the pan and add mustard seeds, urad and chana dal (optional). When mustard seeds start spluttering, add the curry leaves, green chilli, onions and vegetables. Fry for two minutes. Add the water and salt. When water starts boiling add the roasted semolina and gently stir till all the water dries up. Cover and leave aside till its time to serve. Garnish with chopped coriander leaves (optional) when serving.
This quantity can serve two persons.
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