Masala bath upma

Upma has always been a favourite of mine. There are many of my friends and relatives who hate upma of any kind but my love for it has always lead me to make different varieties of it. The soft texture of sooji upma combined with chutney is mouthwatering.

Its the easiest dish to make when there are sudden guests and the quickest when running against time.

Though upma can be prepared with different main ingredient sooji, broken wheat, vermicelli,poha.. masala bath always works for sooji rava.

Combine it with Groundnut Chutney for yummy results.

Recipe:

Ingredients:

Sooji - 1 cup
onion - 1 medium

cinnamon sticks - 1/4 tspn
garlic - 3 pods
ginger garlic paste - 1/2 tspn
green chillies - 2

seasoning
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
channa dal- 1/2 tspn
split urud dal - 1/2 tspn
curry leaves - 5

turmeric - a pinch
cashews - 2 tbspn
oil - 2 tbspn
ghee - 1 tbspn
water 2 1/2 cups

Procedure:

• Peel garlic finely chop it and keep aside. Chop green chillies
• Finely chop onion. Can be coarse too but finely chopped one mixes with upma well and gives good taste.
• Sooji can be roasted as per wish but I never roast it. Roasted sooji will give a good aroma and nice flavour. Dry roast sooji till its almost brown and let it cool down.This is optional.
• In a wok add oil . Once heated add the seasoning ingredients, cashews, chillies, cinnamon , garlic and fry it.
• Once the mustard seeds splutter and cashews are turning brownish add onion and a pinch of salt and fry it.
• add ginger garlic paste, turmeric and fry it till onions are almost transluscent.
• add water 2 1/2 cups for 1 cup sooji . Add salt as per taste now and let the water come to a boil.
• Once the water is boiled add sooji. Sooji should be added slowly while stirring with spatula so as to avoid any lumps.
• Once added let it cook in low flame with closed lid for 10 minutes.
• Add ghee now , mix it properly and close the lid and switch off flame.
• Let the upma sit for 5 mins as it will cook further.
• Can add coriander leaves for garnish.
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