Almost all of us have always made upma as a tiffin of the last resort. However I always make upma with pleasure as it is so tasty with different vegetables used, everytime it turns out different and no one ever complains.
Served hot with variety of chutneys and sambar it need not be boring at all, in fact it can be made as a very good filling dinner or breakfast option.
1 cup roasted sooji/semolina
1/2 cup cooked sweet corn kernels.
1 tsp choppe dgreen chillis
1/2 tsp grated ginger.
1 tbsp chopped cilantro
1/2 tsp mustard seeds.
1/2 tsp split udd dal ( black gram )
sprigs of curry leaves.
2 tbsp oil
2 medium size tomatoes.
salt to taste
2 1/2 cups water to make upma ( approx )
1 onion thinly sliced.
1. In a deep pan , add some oil, let it heat up, add the mustard seeds, let it pop, add the split udad dal, when it turns brown, ad the grated ginger, green chillis, some curry leaves and the sliced onions,
Saute till onions look transparent, add the cooked sweet corn kernels, add the tomatoes, either chopped or as a puree, add salt and then add water.
Let the water come to a boil, then add slowly with on hand, the roasted sooji, whilst you keep stirring with the other hand to prevent lumps forming, and then cover the pan with a lid and keep the flame on a very low, within 3 minutes, when you open , you will see the upma has all come together as a smooth mass, just , stir well now all over to free up the grains and you will get a good textured upma instead of lumps.
Serve hot with some chutney, sambar or even pickle.
It is is a good idea to keep some hot water ready , just in case you feel it is necessary to add more water to get a smooth soft textured upma.