A Savory Breakfast

Popular in Southern India, Upma was the first thing I learnt to make from my mum when I was around fourteen or fifteen. Usually made from suji – semolina or cream of wheat. It’s a quick comfort food for cold January days in New England. Similar to creamy polenta or grits; but unlike grits or polenta, upma is cooked a little bit thicker; letting the moisture evaporate a little more to make its consistency that of cookie dough.

You could add any veggies like diced cabbage, cauliflower, peas, beans or even carrots. Put your own twist to it and make it with quinoa like I did in this recipe from last year. Pair it with something crunchy and spicy like fresh mung-bean sprouts, mango pickle or a fresh coconut chutney and a squeeze of lime.

Serves 2-4

1 cup suji
¼ cup chopped onion
½ cup petit peas
¼ tsp. grated ginger
2-3 curry leaves
1 inch piece of jalapeño
1/8 tsp. asafetida (hing)
1/8 tsp. black mustard seeds
¼ tsp. split and husked gram lentil (urud dal)
1 tsp. olive oil
½ tsp. lemon juice
Salt to taste
2.5 cups water
1 tbsp. fresh grated coconut
1 tbsp. chopped coriander for garnish

1. Heat a thick-bottomed pan on high heat and roast/toast the suji for 5-7 minutes, stirring constantly so as to not burn the fine grained cereal
2. When the grains start to toast and you see a few browned particles, pour out into a clean bowl and set aside
3. Chop the onions, grate the ginger, prep the jalapeño and wash the curry leaves
4. Heat the oil in a pan and prepare to temper the upma
– When the oil is hot, add in the mustard and lentil seeds
– Let them sputter for a few seconds and add in the asafetida
– Quickly add in the piece of jalapeño and curry leaves, take care not to get hit by a popping seed or spice
– Stir the tempered spices for a quick second and then add in the onions
5. Turn the heat to medium, cook the onions until translucent, then add the ginger and peas and stir-fry for another 5 minutes
6. Add the water to the pan and add the salt and lemon juice, taste the water for your preferred level of salt, bring the water to a rolling boil and then slowly stir in the toasted suji while stirring constantly so as to avoid any lumps
7. Cover and cook on low heat for 7-10 minutes
8. Stir, and make sure the upma is not sticking to the bottom of the pan, if that happens, you could put a grilling ring over the stove and then place the pan over the ring and cook using indirect heat; this is a great method to cook something on low heat to avoid burning
9. Taste for salt, add another squeeze of lemon juice and serve hot garnished with fresh grated coconut, cilantro accompanied with nuts or sprouts