Upma is a typical South Indian breakfast made from semolina and vegetables. I’ve made this dish many times for Tiffin Brunches and Keralan Kitchen pop ups under Malabar Aaanaa, it’s propabably one of my favourite dishes and is best served with pappad and chutneys, it also goes well with my Kerala Mutta Curry recipe.
2 cups coarse semolina
1 red onion chopped
1 small green pepper, finely chopped
1 small carrot, diced
3 green chillies, de-seeded and thinly sliced
4 stalks curry leaves
1 x 2 inch cassia bark
1tsp cumin seeds
3 cups boiling water
1tsp brown mustard seeds
1/3 cup of cashew nuts
2 dried kashmiri chillies (broken)
salt and peper to taste
1 tbsp coconut oil
In a dry frying pan roast the semolina over a medium heat until golden. Once this has been done remove from the pan and put to one side.
In another pan heat the coconut oil over a medium heat, first add the cashew nuts, whole spices and curry leaves and temper until the aroma develops then add the onions, chillies onions, peppers and carrot, fry until soft and golden.
Add the semolina to the onion mixture and combine, add the salt and pepper to taste.
Slowly add half of the boiling water once this has evaporated, add the remaining water and stir using a metal spoon. Try not to stir the mixture too much as the mixture will become stodgy.
Remove from the heat, cover the pan with a lid and leave to stand for 5 minutes.
Fluff the mixture with a fork to separate the grains and serve with coconut and coriander chutney, and pappad