VEGETABLE UPMA

                                          

This is the more popular form of upma (also known as 'oupit' in Maharashtra) made in Indian homes today - for breakfast or as a tea-time snack. 

Cooking time - 15-20 minutes

Serves 4

Ingredients 

1. Semolina (rawa) (big - not fine variety) - 1 1/2 cups
2. Onion - 1 medium sized - chopped fine
3. Green chilli - 2-3 - chopped fine
4. Ginger - 1 " piece - chopped fine
5. Curry leaves - 8 - chopped
6. Cabbage - chopped fine - 2 tbsp
7. Shelled peas - 2 tbsp
8. Carrot - chopped fine - 2 tbsp
9. Beans - chopped fine - 1 tbsp
10. Tomato - 2 firm medium-sized - chopped fine
11. Oil – 4-5 tbsp
12. Ghee - 1-2 tbsp
13. Mustard seeds - 1 tsp
14. Urad dal - 1 tsp
15. Chana dal - 1 tsp
16. Cumin seeds - 1 tsp
17. Chopped coriander - 2-3 tbsp
18. Grated coconut (optional) - 2 tbsp
19. Water – 3 1/2 -  3 3/4 cups
20. Salt to taste
21. Sugar - 2 tsp
22. Roasted cashews - 1-2 tbsps

Method 

1. Dry roast the rawa till very light brown. (Or you can microwave it for 1 minute 4 times, stirring well each time.)
2. Heat oil and ghee in a kadhai. 
3. Add mustard seeds, cumin seeds, urad dal and chana dal.
4. When they splutter, add chopped onion and fry till translucent.
5. Lower the heat and add chopped green chilli and ginger and curry leaves and stir for 2 minutes.
6. Add the chopped vegetables and fry for a minute.
7. Add chopped tomato and fry for 2-3 minutes.
8. Add 1/4 cup of water and cook covered on low heat for 3 - 4 minutes.
9. Add 3 1/2 cups of water, salt and sugar and bring to boil.
10. Lower the heat and add the rawa slowly, stirring all the while.
11. Keep covered and turn off the heat.
12. Garnish with coriander, coconut and cashews.
13. Serve hot with chutney or sev/mixture and a slice of lime.

Tips 

1. You can save time and keep insects away from rawa if you dry roast it and store it.
2. Dry roasting in a pan is better than using microwave to prevent uneven browning.
3. You can add 1/2 tsp of turmeric powder after frying the onions for a nice yellow color.

 © Copyright 2011. Brinda Balasubramonian.