Upma, how I love thee. We often double it to enjoy the next day, too. To warm in the microwave without drying it out: add a few tbsp of water, stir it a bit and cover w/ plastic wrap, and microwave it for a 1.5 minutes. Stir, recover and heat again. Repeat until hot, adding more water if needed.
CourseBreakfast
CuisineIndian
Keywordindian food, indian recipes
Servings6servings
Ingredients
1 1/2cupyellow onions, diced
1serrano chili(or small green chilies)
4tbspghee (buffalo preferred) or sunflower oil
4cupswater
3/4cupraw cashew pieces
2tspcumin seeds
1 1/2tspmustard seeds
15curry leaves, we use dry or fresh – whatever we have on hand.
1cupsooji
1 1/4tspsalt(or more to taste)
Optional:
Up to a cup of additional veggiespeas, diced carrot...
Fresh cilantro leaves, chopped
Instructions
Chop onions and chilies, and any veggies you plan to include and have all ingredients on hand (especially the ghee and the water which need to be added at a moment’s notice).
Put cashews in a pan and heat to medium. To toast without burning, stir/shake pan constantly. When they begin to brown, put them in a bowl and allow them to cool.
Heat a different large pan (unless you have allowed the first pan to cool some, lest you burn the spices), add the cumin seeds turn the heat to medium,. About a minute later, later add the mustard seeds. Shake the pan continuously so as not to scorch the seeds. When fragrant (1 minute or so), add the ghee immediately, and allow to melt (if needed).
Add the onions immediately and stir to combine. When the onions begin to get translucent, add the curry leaves. Stop to enjoy that wonderful aroma. mmmm.
Just when the onions begin to brown, add the cashews and stir to combine. When the onions are golden brown, add the carrots or peas (if using), to cook them for just a minute.
Add the sooji and salt. Stir to combine. Roast the sooji for a few minutes. Stir frequently.
Add the water a cup at a time, continuously stirring to prevent and/or remove any lumps. Add more water if needed to reach soft yet thick consistency.
Garnish with cilantro, if desired, and then enjoy as is, or with ghee and your favorite podis and pickles!