December 28, 2009


Upma is a common breakfast dish you will find cooked in South Indian household. It is tasty, healthy, and above all very easy to cook. It is colorful with different vegetables and leaves. I also many times cook it for dinner or a brunch, or as some simple evening snack. However, the original recipe has few ingredients not so easily available to me here, and I like to call this particular recipe as “my version”. Like, I don’t get curry leaves here, a main ingredient of upma. Also there I cook it in a slightly different procedure. Anyway, the simplicity of this dish makes it so interesting to me, and I don’t mind a few modifications. Also I like adding more vegetables than the flour, such that the flour will roughly coat the vegetables. Sometimes I even add a small diced tomato. I like to add many different kinds of vegetables in it, and like the subtle flavor of mustard. And finally I love to have it with a generous amount of tomato ketchup.

1 big bowl of different vegetables cubed (carrot, cauliflower, peppers, broccoli etc)
1 medium sized potato (peeled and cubed)
2/3cup of semolina flour
1tbsp of black mustard seeds
Salt and pepper to taste
1-2tbsp oil

1. Heat oil in a pan.
2. Put the mustard seeds and cover over low heat. Let them crackle.
3. When the crackling stops and one gets the aroma, put in all the cubed vegetables.
4. Cook in medium to low heat for some time, until the vegetables are almost cooked.
5. Add the semolina flour, mix well and cook for 1-2 min.
6. Now add water little by little, such that the semolina gets cooked but not overcooked and lumpy.
7. Cook covered for 1-2min over medium flame.
8. Serve hot with tomato ketchup.

NOTE: Adding the right amount of water is a crucial step. Around 1/2-2/3 cup of water is generally enough, but it is advisable to add a little at a time and then add again if necessary. Also, sometimes roasting the semolina flour a bit before using it helps it making less sticky and lumpy.

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