Upma for the Indian Mother's Soul

A popular breakfast dish all over India, Upma flaunts its versatility by also serving as a hearty snack, savory side dish, quick lunch, or light dinner.  I love breakfast that can be eaten for dinner!  Originally from South India (my son is half Telugu), this dish, pronounced "oohp-maa," varies across the regions on vegetables and flavors.  My mom did not prepare Upma when I was young, perhaps because we were such carnivores in our house.  My mom started cooking it in the last few years, though.  My sister-in-law's all-vegetarian family makes it regularly and so do my Southie in-laws.  Now, it's a staple in our household because of the straightforward recipe and healthy ingredients.  Much like Sheero, Upma has become a comfort food that reminds me of when my mom was helping me after my son was born.   It has become another cherished family recipe.

My version of Upma is a lunch dish that is soft, fluffy, and rich and made of roasted rava mixed with onions, vegetables, spices, and cashews.  Choose vegetables according to your taste.  In my lazy mommy version, I add the frozen mixed vegetable packages found in the grocery store to simplify the cleaning/cutting/dicing step.  In contrast, my husband's family eats it plain and with a smoother, more liquid consistency.

Upma Recipe

Ingredients :

• 1 cup Rava or Sooji from the Indian store --substitute cream of wheat from supermarket
• 3 tbsp cooking oil, i.e. canola oil
• 2 tbsp butter
• 2 - 3 cup hot water (pre-heated in microwave)
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 or 2 medium onions, chopped
• vegetable mix - peas, carrots, green beans, corn 
• pinch of turmeric powder
• 3/4 medium chopped green chilies
• 1/2 tsp crushed ginger paste
  
• 1-2 tbsp yogurt (optional)
• salt to taste
  
• 1/2 cup chopped cashews (for protein)
• fresh chopped cilantro or coriander to garnish
• lemon juice to taste

Preparation :

1. Heat  oil and butter in a pan over medium flame. 
2. When oil is slightly hot, add cumin and mustard seeds.  Add onions when the seeds begin to pop and fry until onions become translucent and soft.
3. Lightly roast rava about 10-15 minutes until it just begins to turn pink.  Stir constantly to prevent lumps.
4. Stir in hot water and salt.  Then, add mixed vegetables that have already been cooked for 5 minutes in the microwave.  Bring to boil.
5. Add turmeric powder, ginger paste, and green chillies.
6. Stir in yogurt according to your taste.
7. The upma is done when all the water is absorbed by the rava.
8. Garnish with cashews, chopped cilantro leaves, and lemon juice.  Turn off stove and close lid.
9. Serve hot.