Tuesday, January 20, 2015
That savory semolina porridge which is cooked in many Indian homes, is called Upma, Sanja, Rullav or Uppit. As the name changes, the recipe changes too. This uppit is made in my aunt's home whose family hails from Maharashtra-Karnataka border.
Savory Semolina Porridge
1 cup medium rawa, roasted separately without oil
salt to taste
1/4 cup yogurt + 2 3/4 cup water to make thin buttermilk
1 tbsp. clarified butter/toop/ghee
1/2 cup green peas - frozen ok
1 tbsp. sesame oil
1/2 tsp each mustard seeds, asafoetida, turmeric powder
2 sprigs curry leaves, torn
2 tbsp. cashewnuts - preferably unsalted and raw
2 green chilies, minced or slit
1 tbsp. grated ginger
3/4 cup minced onion
1/3 cup chopped tomatoes
1/4 cup coconut
2 tbsp. cilantro
1. Heat oil in a saucepan.
2. Add the ingredients for tempering.
3. Keep frying till onion is soft.
4. Add pre-roasted rava and fry for 1 minute. Add green peas
5. Add thin buttermilk, salt to taste
6. Switch gas to low.
7. Keep on stirring till desired porridge consistency is reached.
8. Drizzle ghee/clarified butter around.
9. Garnish with coconut and cilantro.
10. Sprinkle sev and serve with a lemon wedge in individual serving plates.
1. I have used frozen green peas in this recipe as they are more readily available here.