Upma (Indian Semolina Porridge)
Upma is a South Indian semolina porridge that goes from pan to plate in about ten minutes. The key is toasting the semolina dry first, which gives it a nutty smell and keeps the grains separate when they meet the water. The tempering of mustard seeds, urad bean, peanuts, cashews and curry leaves adds crunch and aroma, and only a spoonful of oil or ghee is needed. Serve it with coconut chutney or sambhar.
Instructions
Toast the semolina in a hot, dry saucepan until it turns light brown and smells roasted. Tip it onto a dry plate and let it cool.
Return the same pan to the heat with half a tablespoon of the oil or ghee and give it about a minute to warm. Add the mustard seeds, cumin, urad bean, peanuts and cashews in that order, and wait for the mustard seeds to crackle before adding the asafoetida and curry leaves.
Stir in the ginger, green chillies and onion and sauté for about a minute. Add the remaining vegetables and one tablespoon of the coconut, and sauté for another minute.
Pour in 1½ cups of water and add salt. Bring it to a boil, then reduce to a medium simmer, cover, and cook until the vegetables are tender, which takes a few minutes.
Uncover, stir in the sugar, and lower the heat further. Fold in the cooled semolina a little at a time, stirring constantly so it does not form lumps.
Cover the pan and cook for a few more minutes until the semolina has absorbed the liquid. Garnish with the remaining coconut and the chopped coriander before serving.
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