The common south Indian dish Upma is a breakfast dish for Tamil, Srilankan and Maharastra most of the south part of India and now it is easily available in north India like Delhi, Chandigarh etc cities. It’s very healthy and light for breakfast. It is made of Semolina or Sooji (Rava), there are many ways Upma is prepared; indeed, every Upma cook usually will incorporate variations in flavour when making Upma. This variation is obtained by varying particular spices. A simple recipe for you is available here:
Semolina/Sooji 1 cup
Water 3 cup
Mustard seeds 1 teaspoon
Green chillies 1-2 (finely chopped)
Capsicum 1 cup (finely chopped)
Onion 1 cup (finely chopped)
Curry leaves 7-8
Salt 1 teaspoon
Red chilli powder ½ teaspoon
Oil 1 tablespoon
The method of preparation:
- First roast sooji in a pan for 4-5 minutes on medium flame.
- Now put another pan on the stove.
- Pour oil and let it be medium hot and add Mustard seeds in oil. When Mustard seeds going to be spluttered add Curry Leaves, Green Chillies, Salt, Red chilli powder and mix them. Immediately after this add sooji and cashew nuts and saute for 1 minute at least.
- Add water and mix in clockwise mode little bit fast when the mixture turns thick cover it with lid and after ½ minute put off the stove.
- Let it be covered for at least 5 minutes as it is and your Upma is ready.
Serve hot garnished with cashews and coriander. It will taste great.