Thursday, February 24, 2011

How Green is Your Upma?


I'm not one of those who wrinkle their noses in disgust and whose faces take on a scornful expression when upma is mentioned. Most people I know dislike it. I don't eat it a lot myself for various reasons but I do like it.

As is normal with me, there is a box full of semolina in my pantry though I don't recall why I bought it. I do recall roasting it right away and storing it, which is why I didn't see any of the fine creepy-crawlies that generally populate semolina stored for long.

I was in a contrary and subversive (or so I like to think) mood this morning and decided to make the usually white upma green. I had all the accoutrements - green beans, green peas, green curry leaves' powder, and I set about making it. I wasn't disappointed.

Roughly, this is how I made it:

I chopped up a fist-sized onion and two green chillies

I microwaved a cup of chopped green beans and an equal amount of peas till they were three-fourths done, about three and two minutes each.

I heated about two spoons of oil, tempered it with a teaspoon each of mustard and urad dal/hulled, split black gram.

Then I fried the onion till pink. And then I added the green chillies and vegetables, sauteed them for a minute.

Then I added two big spoons of curry leaf powder and salt. For more information on curry leaf, you can go here.

Then I added water - I intended to use four cups but I was so carried away by the brainwave (of the green upma - rendered oh so fibrous and healthy) that I probably added only two.

Only after adding two cups of semolina to the boiling water, I realised I had goofed, so I hurriedly added a random amount, but you, you do as I say, i.e., add four cups of water.

Then I prayed like anything to get the semolina to soften.

My prayers were answered.

I thanked God and immediately ate some of it.


I'm sending this off to Simona who's hosting WHB this week, administered by Haalo and created by Kalyn.

23 comments:

  1. Very much inviting breakfast.
    Lovely click. As usual :-)))))

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  2. While living a thome upma mom made them when she didnt had time to make other breakfast and we kids loved it. he way we ate was we sprinkled suagar ( in my case a lot) and we ate it, i love when i munched that i could hear the sugar cracking :-)
    I have not had them for long as i never make here at home. But i should make them as I too have a pack of semolina here.

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  3. droolworthy and tempting upma.

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  4. Add me to the list of upma haters. But that was untill I was incharge of the kitchen and had to cook for the family.

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  5. There are people who do not like Upma. Really ? And they live in your 'hood ?

    I love Upma with lots of ghee. Going green, seeing yours.

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  6. Love the green in your upma. Glad that everything worked out and it was a success.

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  7. :)Envious at the kitchen gods answering your prayers like that. They are normally unyielding when it comes to semolina water ratio!Mine is normally YELLOW coz I add (lots of) turmeric powder. Interesting, the addition of curry leaf powder.

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  8. What's that green powder you've served it with? Is it curry leaf?

    I cook by color too!

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  9. I am one of those people who used to wrinkle my nose at upma, but now that I do the cooking, I have found that it is the easiest thing to make for bkfast(apart from idli, that is) and have acquired a liking for it.

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  10. Hello all, and thanks!
    Niranjana, that is curry leaf powder, yes! And it was just a prop in the photo! I'd made a red upma earlier with tomatoes - but it's a known entity called tomato bath!

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  11. I used to not like upma, but ever since I got in charge of making it, I have figured out the way I like it - not too dry and not like rice glue! Your green upma is really inspired - must have been very flavourful.

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  12. I am not sure I understand what is not likable in what you made: it sounds and looks very tasty to me. And I like you idea of being inspired by color. I actually have a soft spot in my heart for semolina: one of these days I will tell the story. Fun and interesting post: thanks for sending it to WHB.

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  13. At times my cooking too depends on my mood. My meal has more elements of red when I am feeling all charged up and shows green in dominance when I envy something.
    And today its going to be green again ...after seeing your prayers answered even after goofing up with Upma!

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  14. I've never made upma before so thanks so much for posting this recipe! Looks so tasty.

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  15. I haven't had this (normally breakfast) cereal since I was a child, but your green savory take on it would be a good accompaniment at dinner.

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  16. Very delicious. Your upma is great

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  17. he! he! i am one of the "upma haters",:)) dunno why never appreciated it in its true form. i only like it as a goey vegggie filled mess.

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  18. Your green upma looks enticing. And nice work with the curry powd arrangement and all. Looks pretty!

    (I thought you would be telling us a low energy method of making upma - keep sooji under sun to roast, focus sunlight with magnifying glass to boil water, etc).

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  19. i am afraid my upma is never green, usually cream and sometimes with some green and red. but you are an inspiration. i am one of those upma lovers - i come from an army family where discipline is topmost priority - and guess what ever since i can remember let's say 30 years or so upma has always been saturday night dinner!!! hehehhe you can imagine my growing up years :D guess since mum was working saturday evenings was the lull before she cooked up a storm in the kitchen on sundays - when right from morning until dinner there'd be plate after plate of deliciousness.

    on upma storage, i put my packet in the freezer. these days i have even started buying atta in 2 kg packets and storing at the back of the fridge.

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  20. Hmm...sounds like Green 'G'...Clean 'G'...hehehehe...looks appetizing...but it is more like pulav with greens...Iam back to Bang...lil one is doing fine...

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  21. Although I have semolina somewhere in my freezer (to guard against those creepy crawlies), I don't have any idea why I bought it, either - some mysterious Indian or Middle Eastern dessert, I suppose. ; )

    I can't twist my face up against upma until I try it. Your recipe might be a challenge, though; it looks awfully good. And the curry powder is a brilliant idea. Thanks for the link.

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  22. Came here through Lubna's blog. happy to drop in here.. And your's surely is a green treat for breakfast. I simply love it

    Deepa
    Hamaree Rasoi

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  23. Thanks folks, for all the comments!

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