Speaking of the abundance of yellow summer squash accumulating in the refrigerator, Faye stated that she intended to make a squash quiche the following day, but no, she didn’t want to do it for breakfast. So, then, what did she request for breakfast? Upma.
Upma is a dish which frequently appears on our breakfast table. Other than the use of squash as an ingredient there isn’t a lot of difference in the upma I made today from the other instances I have mentioned on this blog.
Stick cinnamon, mustard seeds, crushed cumin seeds, crushed coriander seeds, cardamom pods, cloves, curry leaves, curry leaf paste, cashews, green chili and dried arbol red chili were sautéed in mustard oil.
To the fried ingredients I added roasted semolina and roasted it a few minutes more with the spices.
I usually add plain water at this point but there was a little leftover coconut milk so I thinned it down with water and added it into the pan. I also mixed in a few raisins and kosher salt.
Normally any vegetables such as peas, carrots, cabbage etc. would be added at this time, but since I didn’t want to overcook the squash I put a lid on the pan and turned off the heat, letting the upma cook with its own steam and the residual heat of the stovetop.
After 10 or 15 minutes all the liquid had been absorbed and the upma had a nice crumbly consistency, so I switched the heat back on and added the chopped yellow squash. With the lid on I let this cook for another 10 or so minutes, stirring only occasionally.
We enjoyed the yellow squash upma with Greek yogurt, mango pickle, peanut/mint chutney, parsley/French tarragon chutney and salsa made with tomatoes, onion, green chili, crushed tomatoes, cilantro and crushed cumin and coriander seeds.