It has been a little while since I made Upma, our favorite South Indian breakfast. I usually make it with semolina or cream of wheat, but this time I used yellow corn grits instead.
I started by toasting a few spices in a dry skillet:
- mustard seeds
- coriander seeds
- cardamom pods
- cinnamon stick
Cashew nut pieces were added and toasted.
I then added a little canola oil and curry leaves (whole and chopped).
Then I added the yellow grits to the skillet to roast, stirring occasionally.
When the grits were starting to darken I emptied the contents of the skillet onto a plate and set it aside. Onion, cherry pepper and jalapeño were then sautéed, followed by the addition of chopped carrot and frozen peas.
The roasted grits mixture was then added back into the skillet along with sultana raisins.
Enough water was added to saturate the grits plus some standing water. Salt was added for seasoning.
The Upma cooked for quite some time under a lid until the water was absorbed. The lid was then removed and cooking continued, stirring occasionally, until it was no longer mushy and started to clump and get crumbly but not dry.
Cilantro was mixed in just before serving with probiotic salsa and Greek yogurt.