Upma

The drive to Ooty from Alleppey was a long one.We used to meet up with Mother’s friend and her children in Cochin .And then the group of  us used to drive up to the hills .Sad as it was to leave home after a long 3 month winter break,the journey in the Ambassador car used to be such fun!

Our first stop after many hours of drive, would be in Palghat-a small border town between Kerala and Tamilnadu.Breakfast would be at one of the small Udipi restraunts.Soft, fluffy idlis,the simple dosa-the basic one , not-so-crisp with chamandi (coconut chutney) and upma.They were our favourites at that time.They are our favourites now…

Upma-what a beautiful medley of flavors in this wholesome cereal dish. What we ate then did not have veggies in it-just sooji,onion and tempering blended together beautifully. Had usually for breakfast, this became a snack time dish-to be had whenever one wanted. We now add an array of veggies, and add garnishes of peanuts and green coriander too.

Upma

Sooji 1 cup, dry roasted in a wok, till the flavor of sooji wafts through the kitchen!Don’t brown too much*

Onion 1 sliced fine

Mixed vegetables 1 cup(peas, carrots, beans-the carrots and beans diced very finely)

Garlic 1 clove, crushed (optional)

Fenugreek seeds 6-8 grains

Black mustard seeds ½ teaspoon

Urad dal ½ teaspoon

Dry red chilli 4-5 pieces

Green chillies 2-3 whole/chopped

Curry patta 1 sprig

Ghee/oil 2 tablespoons

Water 3 cups

Salt

Peanuts ¼ cup roasted and crushed coarsely

Heat the ghee/oil in a wok. Add the fenugreek seeds, red chillies, urad dal and mustard seeds. On spluttering add the onions and garlic. Once soft, add the vegetables. Sauté for a few seconds. Add water, green chillies ,curry patta  and salt. Let this come to a boil. Lower heat and add sooji very slowly ,stirring all the time. The stirring is important so that it doesn’t become a lumpy mess!Serve, garnished with the roasted peanuts.

*We usually dry roast and store a whole batch of sooji for convenience.