The word "Upma" means "Salt-and-flour.” Upma is prepared in various ways; a little variation will make a difference in flavor... My Amma made Upma only when she was out of Idli batter. My family was not Upma lovers so she was not given due respect.
My liking for Upma started when I was in college, a friend on mine got nice hot Upma in the morning. She shared her mother’s recipe; the only difference from my mother’s was adding a tomato. Only did I realize a little variation with a tomato could make such a big difference to the taste of Upma.
Last evening I wanted to make something easy and tasty. I had nothing in my refrigerator except carrots and other basic ingredients. I decided to make Upma with some carrots and some frozen peas. Upma with Curd & Pickle- Dinner served.
List of ingredients:
- 2 cups Semolina/Suji/Rawai.
- 1/2 cup sliced onion
- 5 green chillies
- 1 tomato or 1/2 cup chopped
- 1/2 cup chopped carrots
- 1/2 cup grean peas
- 2 tbsp oil
- 2 tbsp ghee.
- 1 tsp salt
- 1/2 tsp turmeric powder
- 6 cups water.
- 1tsp mustard
- 1tsp broken black gram/Ullutham paruppu
- 1tsp finely chopped ginger
- few Curry leaves
- A pinch perungayam/asafoetida
- Heat a pan with a tbsp of ghee. Roast the rawai for few minutes . Keep aside.
- Boil the water in a separate pan.
- Heat the oil in the pan, add the seasoning in the order given.
- Fry the onions, green chillies carrrots and peas.
- Add the turmeric powder,salt and the roasted rawai.
- Mix well and add the boiling water . Mix quickly. Make sure no lumps are formed. Close the pan, cook for about 5 mts.
- Garnish with Cilantro and serve warm.