The other morning we had Upma at Faye’s request. It is one of our favorite South Indian breakfasts. I had pretty much finished preparing the meal when it occurred to me that combining a Fugath dish with an Upma dish might be good. Today I did just that.
I started by frying mustard seeds, coriander seeds, white poppy seeds, cardamom pods, stick cinnamon, chopped curry leaves, a clove and a pinch of asafetida in mustard oil.
When the mustard seed had popped I added onion, garlic and raw cashews.
When the onions had softened I added scraped coconut and a convenient solid (from being in the refrigerator) creamed coconut.
When the creamed coconut had softened and broken up I added shredded red cabbage and raisins and stir-fried for a couple minutes.
I then added some Upma mix. When it was well combined I added water, turned down the heat to low and put a lid on it.
I like my Upma to be on the dry crumbly side as apposed to mushy, so after it had simmered for awhile and all the water was absorbed I removed the lid and turned the heat up a bit, stirring from time to time.
To accompany the Foogath / Upma I prepared yogurt with radish, red onion and cilantro. When I was a child we always had some kind of tomato relish / chutney to go with Upma, so I used some home grown and canned tomatoes and added red onion, cilantro, cumin powder and Kasoori Methi (dried fenugreek leaves).
I think a green bean or carrot fugath would combine equally well with Upma.