It is so hot in Mumbai currently, that it becomes very difficult to stand in the kitchen and cook something elaborate. But breakfasts have to be had. And they have to be quick , healthy and filling.
This upma made from semolina granules or rava as we call it, is a staple breakfast item in all households in western and southern India. Also the several Udipi restaurants dotting the coastline in Mumbai and further south, serve it with coriander yoghurt chutney. And a glass of filter coffee. Heaven.
Upma can be made in 20 minutes flat, and can be done in several ways, adding any vegetables of your choice. Onions are a staple, and like my mom-in-law does, I like to add carrots , baby corn, sweet corn, green peas and anything else that is readily available at home.
Yield : 4 servings
- 1 cup rava (sooji/ semolina)
- 1 teaspoon ghee
- 3 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida powder (hing)
- 2-3 red chillies, or 1 green chilli, cut into 1 inch pieces
- 3 medium-sized onions, chopped
- 1 medium-sized carrot, chopped into small pieces
- 5-6 ears of baby corn, diced into circular pieces
- 2 and half cups water
- Lemon juice and chopped cilantro leaves for garnishing
Method of preparation :
- Heat a big kadhai or a skillet, and dry-roast the rava with 1 teaspoon of ghee, until it turns slightly brown. Keep it aside in a bowl.
- In the skillet, heat 3 tablespoons of oil, and then add the cumin seeds and asafoetida powder. Turn the gas flame to lower when adding these spices. Fry the red chillies and take them off the skillet and keep aside. If you need it to be more spicy, add some chopped green chillies or red chilli powder.
- Immediately in 30 seconds or so add the chopped onions and carrot and saute for 2 minutes. Then add the baby corn and cover the pan. Cook for another 6-7 minutes till onions caramelize and vegetables turn tender.
- Meanwhile, in a separate vessel, bring two and a half cups of water to boil. When it starts boiling, turn off the heat.
- Then add the roasted rava and fried red chillies to the skillet, add salt and mix well. Let it cook covered for another 2 minutes.
- Now add the hot water to rawa and vegetables mix. Be careful while doing so as the water will sputter out.
- Stir well and let it cook again for 2-3 minutes. Switch off the gas and then add the chopped cilantro leaves and lemon juice.
1. Always add the lemon juice 30 seconds after taking it off the heat, otherwise it has a tendency to turn bitter.
2. Dry roasting the semolina makes them crisp and light and ready to absorb the flavors in the upma.
Enjoy this healthful and tasty upma, and drop me a line about which vegetables you added to the upma to add your distinct flavor..