My journey to cooking began with this Onion Upma, in March 1997 in Melbourne, Australia. I was born and raised in India, with ample affordability of servants and cooks. I did not have to handle any household work, but concentrate on studying and career. Then came the task of leaving these comforts and charting new territories. My husband and I decided to explore overseas opportunities, and the first one that came along was an assignment in Melbourne, Australia. I fell in love with Melbourne, and it till today, even after travelling across the globe a fair amount, still retains a special place in my heart. I still consider this as the best city in the world to live in, for the comfort, beauty, weather, arts, food and all things good it has to offer! I have fond memories of South Yarra river meandering through the town, tram railroad, the British Accent in people and their love for Indian Food. Indian cuisine was as popular, as Chinese and Pizza in USA. I felt at home very easily over there because of this.
What has Onion Upma do with Melbourne? We were sharing an apartment at the company guest house which was mainly housed by bachelors. We experienced fellow Indian hospitality. Our roommate Surya, made us this Upma for breakfast, and I was totally amazed by his skills. Here was I, with no cooking skills, and in front of me, was this yummy Upma made by a total stranger and that too a male! In our culture, cooking by men in the family is a RARE sight! So I decided that day, to start learning how to cook, and the first item I learned was how to make this delicious upma from him. And that’s where my cooking journey began. I was so happy with my achievement, that the I brought over the measurement spoon from Surya, all the way to USA, as my Good Luck charm and may just be passed on as a legacy to my daughter!
Upma being such a popular breakfast item in South India, has many versions. This version of Upma, consists of onions, peas, spices and has the consistency of it being soft and crumbly texture. which is different then the paste like texture at many places. Onion Upma bears some resemblance to Grits, but is spicier and has added nuts. I only thought it befitting to share a southern Indian recipe, and celebrate and wish Happy Ugadi to All for a prosperous beginning of a new year, new season, new hobby and a new spring in the step!
Recipe makes for 3 people
Ingredients:
- 1 1/2 cups Upma Rava (Semolina)
- 1 medium yellow onion lengthwise sliced
- 1/2 cup shelled sweet peas
- 1 tsp mustard seeds
- 2 tsp urad dal ( split black lentil without skin)
- 1 tbsp cashew nuts
- 6 green chillies
- 8-10 curry leaves
- 1 1/2 tbsp chopped coriander to garnish
- 3 tsp oil
- Salt to taste
- 1 1/2 tsp ghee(clarified butter)
Method
- In a broad pan, heat the oil on a medium flame
- Add mustard seeds, wait for it to crackle.
- Add green chillies, cashews,urad dal (black lentil split), curry leaves and saute until cashews are golden brown.
- Mix onions and add cover and cook for 6 min until onions are golden brown, on a slow flame.
- Add 2 1/2 cups of water, peas, cover and let it simmer on medium flame for 8 min .
- While this is simmering, on a shallow flat thick bottom pan, roast the upma rava to mild pinkish tint for about 5 min, on a medium flame.
- Remove the lid, and stir in the roasted upma to the onion mix, making sure no lumps are left.
- Add ghee, stir well, cover and cook for further 4 min on slow flame.
- Garnish with coriander and serve.
Tips
Pre roasted Semolina or Upma Rava is also available in Indian Grocery Stores, which will be less time consuming.
Using Yellow Onions, will make it sweeter and less pungent than the Shallot onions
When you stir in the upma, all water should be used, which will enable it to have a crumbly texture.
Instinct Factor
Roast the upma, till you have the aroma of Roasted Semolina.
Feel Factor
Comfort, feel good breakfast that I can never tire of! Upma in any form is welcome breakfast any morning. The softness of semolina, flavored with the sweetness of cashews, spice of green chillies and crunchy black lentils gives it a nice aromatic fragrance, that wakes up your senses for sure! For a western comparison this is similar to Grits but drier and spicier.
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