Upuma

Upuma became notorious in Kerala when it got served in government schools as part of the mid-day meals.          The midday meals first started in year 1941 with rice/Kanji. While the upuma was loved by many, it was also hated by those who craved for a meal with rice. How can a Keralite forgo rice? At present I hear that a full course meal is being supplied. Anyway, coming back to the recipe, Upama is the easiest but a nutritious breakfast that one can prepare in a jiffy. It can be prepared in a variety of ways and not only with semolina. One can add vegetables to make it even more healthy. The following is the Upama I cooked this morning.

Upuma

Ingredient

1. Semolina - 2 Cups
2. Green Chilly  - 2 Nos. - chopped
3. Ginger - a small piece - chopped
4. Onion - 1 Nos. chopped finely
5. Coconut - 2 Tbspn - scraped
6. Red chilly - 1 Nos. - broken
7. Mustard - 1/2 tspn
8. Curry leaves - a few
9. Coriander leaves - a small bunch
10. Water - 4 cups or a little more

Method

One needs to roast the semolina first. These days you get the roasted semolina from the market so no pain. But depending on your taste, one may have to roast it further if you want the upama not to be mushy. The more it is roasted, the more dry it will be. I make both ways since the kids love it mushy; easy to gulp!

Heat 2 tbspn of oil and let the mustard splutter. Add the red chilly and after a few seconds add the chopped onion. Let it brown. Now add the chopped ginger, green chilly & curry leaves and fry them for a while. Add water and scraped coconut. At this time one can also add chopped vegetable if you are making vegetable upuma. Wait for it to boil well. Add coriander leaves. Reduce the flame and slowly add the roasted semolina. Stir it well and close the lid to let the semolina absorb water. Enjoy!