Upma is a very popular south Indian breakfast food. In Goa it is available at the chaia dukan (Tea Stalls) till lunch time, locals call it Uppit. Upma recipes have changed so much that it is now consumed for lunch or dinner. The newer recipes have toasted nuts and dal, veggies and additional spices. The flavor and aroma are from curry leaves and mustard seeds. My recipe is of the past old days when life and foods were simple and not complicated.
Serving Size: 3-4
2 tbsp of ghee or oil
1 cup cream of wheat/ rava/ semolina
2.5 cups water
1 medium onion chopped finely
15-20 curry leaves
1 green chilli
1/2 tsp of black brown mustard seeds
2 pinches of asafoetida
1/2 tsp of sugar
1/2 tsp of salt
Heat a non-stick pan and roast the cream of wheat on medium heat by stirring continuously for 5-7 minutes till it has a nice light golden color and a nutty smell.
Take of heat. Heat oil or ghee in a pot. Add the mustard seeds, chilli and curry leaves, saute for 20-35 seconds. Add the onions and saute till light brown. You can add peas and carrots if you like and saute for 1-2 minutes. On the side boil 2.5 cup water add the sugar and salt.
Once onions are soft add the boiling water and slowly add the roasted cream of wheat by stirring continuously till no lumps are formed. check for seasoning.
Cook for about 2-3 minutes till thicken. Turn off the heat and let stand for 5 minutes. You can now mould the upma or serve as is. Enjoy it hot.