Onion Upma

Onion Upma
Yay! Day 1 of food blogging. My First Post!
This recipe is definitely special to me. One that my Dad used to cook for us. My Dad cooks very rarely, but when he does, we all love it. Onion Upma is one of his recipes, with little heat of the green chilies, slightly sweet, aromatic ginger and not to forget my favorite cilantro.

Rava/Sooji/Semolina - 1 cup
Onion - 1 medium
Mustard Seeds - 1 tsp
Cumin/Jeera Seeds - 1 tsp
Green Chilies - 3 or 4
Ginger - 1/2 inch
Curry Leaves/Kadipata - about 8 leaves

Coriander/Cilantro/Dhania Leaves - few sprigs
Sugar - 1/2 tsp
Oil - 2 tbsp

Shev or Farsan

How to make Onion Upma:
  • Wash and pat the curry leaves, green chilies dry, so that they don't splutter in hot oil. Finely chop onions, green chilies, ginger and coriander leaves.
  • Heat oil in a pan or a kadhai. You need to be a little generous about oil here. Add mustard seeds, cumin seeds and curry leaves. When mustard seeds pop, add ginger, green chilies and onions. Sauté till onions turn soft, do not let them brown.
  • Now add 3 cups water, salt, sugar and cilantro. A rule of thumb to cook semolina is to add 3 cups of water for every 1 cup of semolina. Stir and bring water to a boil. Add a pinch of turmeric/haldi too if you like.
  • Now the careful part. Slowly, add semolina with one hand while stirring with other hand, to avoid semolina lumps. Cook it covered at low flame till semolina absorbs all the water and cooking is done. Add little more water if the granular texture of semolina is seen.
  • Enjoy hot Onion Upma with Shev or Farsaan for breakfast or as a light snack. Perfect with a hot cuppa tea.