Recipe: South Indian snack Upma from Sitaaray

If you are looking for an alternative to the usual school lunch box soggy sandwiches, London Restaurant Sitaaray, recommends upma as South Indian snack alternative.

Ingredients:
1 cup semolina
2 tbsps vegetable/ sunflower cooking oil
5-6 curry leaves
2 green chillies slit lengthwise
1″ piece of ginger grated
3/4 tsp mustard seeds
2 medium-sized onions chopped fine
2 medium tomatoes chopped fine
Salt to taste
2 cups hot water
Pinch of turmeric powder
Juice of 1/2 a lime
Chopped coriander to garnish
 
 
Method:
Heat a griddle or flat pan on a medium flame and roast the semolina lightly. Stir frequently and do not allow it to brown. Once done, remove onto a tray or platter and keep aside.

Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.

Add the onion and fry till translucent and soft.

Add the tomatoes and cook till soft.

Add the hot water, turmeric and salt to taste and bring to a boil.

Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.

Simmer and cook till the upma is like a very thick porridge. Turn off the fire.

Squeeze the lime juice over the Upma and mix well.

Garnish with chopped coriander and serve piping hot.

There can be a variety of  upmas that can be made although originally it is made from Semolina:

Vermicelli upma
Rice upma
Oats upma
Soya upma
Mix vegetable upma
Sabudana upma
Aval (Rice flakes) upma
Ragi flour upma
Puffed rice upma
Minced meat upma

Although the basic preparation method remains the same,all of these above upma has different ingredients and taste completely different. It can be really useful in giving variety to your Child’s daily Lunch Box options.

Sitaaray
167 Drury Lane
London
WC2B 5PG
0207 269 6422