Ingredients

Upma, or savoury semolina porridge, is a staple of any self respecting South Indian household. This tasty breakfast staple is best eaten piping hot and can be endlessly adapted depending on what you add to the basic semolina mix. Carrots and peas are the most commonly used veggies used to complement this dish.

We also have handy upma pre-mixes available - most famously by MTR, which is what I had and happily used this morning. I was originally going to make a ragi (millet) based upma, but then I realized I hadn't soaked my ragi overnight, so, screw that!
The pre-mix is essentially semolina with all the seasonings - so all you have to do is pour the mix into boiling water. In case you cannot find such a pre-mix, go to the bottom of the post for the full version of the recipe.


Ingredients:
1 cup upma pre-mix
1 1/2 cups of assorted vegetables (I used carrots, onions, peppers, cabbage, tomato)
1 teaspoon of vegetable oil
Coriander to garnish

Description

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