Uppuma (Semolina with Vegetables)

 Uppuma is not only a hot favourite breakfast meal; it can also be enjoyed anytime of the day.   Originally from South India, this tasty dish is so wholesome you can eat it as a one-dish meal. Though I grew up eating Uppuma without vegetables, these days due to health reasons and general wellbeing, I have modified the original Uppuma recipe by adding vegetables. You can also add about 100 g of oats or about 50 g of flaxseeds!

1 tablespoon ghee or butter

500 g coarse grain semolina

2 tablespoons olive oil

1 tablespoon Bengal gram

2 teaspoons white gram

1 teaspoon mustard seeds

2 dried chillies, cut into 2 cm pieces

2 green chillies, cut into 1 cm pieces

3 cm ginger, minced finely

2 large onions, sliced thinly

2 sprigs curry leaves

¼ teaspoon asafoetida powder

120 g mixed vegetables (peas, carrot, cauliflower, beans),

1400 ml water

2 teaspoons salt

80 g grated coconut

60 g roasted or fried cashew nuts (optional)

METHOD

1. Heat ghee or butter in a wok.
2. Add in the semolina and dry roast it over very low heat, stirring all the while till the semolina becomes aromatic and darkens a few shades. Transfer to a plate.
3. Heat oil till it becomes hot in the wok. Add in the Bengal gram and the white gram and fry till it becomes golden brown.
4. Add in the mustard seeds and the dried chillies. Fry till the mustard seeds splutter and the dried chillies turn brown.
5. Add in the green chillies, ginger, onions and curry leaves. Sauté till the onions become soft. Add in the asafoetida powder and the vegetables.
6. Pour in the water and add in the salt. Bring to a boil. Lower the flame.
7. Gradually add in the semolina, stirring constantly to prevent lumps.
8. Cook until all the water has been absorbed. Turn off heat.
9. Add in the grated coconut and cashew nuts and mix well.
10. Serve.

Note:

1. If you are using the fine grain variety of semolina, you may cut down the water by 1 cup. If the semolina is still uncooked after all the water has been absorbed, you may sprinkle some extra water and carry on cooking till the semolina is cooked.
2. Some people may like to add ½ cup of yoghurt. Mix the yoghurt with the water and bring to a boil.
3. It can be served with sugar or coconut chutney or just by itself.