Upma is made from Suji/Rava. This snack and lunch is prepared differently in various parts of India. In North India it is made spicy with a hint of lemon, whereas in the western part (Gujrat) it is prepared with sugar, salt and a hint of lemon. Not only does the taste differs, but also the style of cooking differs: Some add water to cook, while others add milk or yogurt.

Last week, we had some family come over to our place and I made Upma for brunch. This recipe is the traditional way of making Upma in Gujarat (my home state), however, the ingredients can vary based on your taste.

Preparation time:30 mins

Serves: 4

Ingredients

• 1 ½ cup Suji/ Rava
• 1 cup chopped onions
• 3-4 curry leaves
• 1 green chilly
• ½ tea spoon mustard seeds
• 1 table spoon Urad daal
• 1/4 cup frozen peas
• 1 table spoon oil/ghee (ghee is optional)
• 2-3 table spoon sugar (as per taste)
• 2-3 tea spoon salt (as per taste)
• 2-3 table spoons lemon juice (as per taste)
• 4 1/3 cup water
• Cilantro (finely chopped) to garnish
• 4-5 roasted cashew nuts to garnish

Directions:

1. Heat the oil in a pan and add the mustard seeds and let them splutter.
2. Lower the flame to low-medium and add the curry leaves and Urad daal. Saute until the Urad daal turns light brown in color.
3. Turn the flame to medium and add the green chillies and onions and saute it till onions turn translucent.
4. Add the Rava/suji and saute it on a low-medium flame untill it turns light brown (approx 5-10 minutes)
5. Now increase the flames to high and then add water and keep stiring constantly for approximately 1-2 minutes. The Suji will become thick in consistency after adding water.
6. Add lemon juice, salt, peas and sugar to this mixture and close with a lid and let it all cook on medium-low flame for 5 minutes.
7. When the mixture comes to a desired consistency, garnish it with cilantro and cashew nuts.
8. Enjoy!

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