I have probably done more posts on Upma than any other dish, so I’m a bit hesitant to mention it yet again. We are always delighted to have Upma on our breakfast table and never tire of it. I did vary the way I went about making it this time. I usually prepare it entirely on the stovetop, but this time it was steamed in the microwave. Another difference was, instead of using just water I also used coconut milk and yogurt for the liquid.
It started with coconut oil in a heated skillet in which the following ingredients were added and sautéed:
- mustard seeds
- crushed cardamom seeds
- crushed cinnamon stick
- crushed cloves (seed part)
- finely chopped curry leaves
- broken cashews
- chopped onion
- green jalapeño (deseeded)
- ripe red jalapeño (deseeded)
- young green cayenne chili peppers (whole)
- kosher salt
Shredded carrot and finely chopped young skinny asparagus beans were mixed in with a drizzle of water and cooked for a few minutes under a lid.
I like the little bits of sweetness sultanas add to Upma.
Pre-roasted semolina was then mixed in.
Next I added a bit of leftover coconut milk, yogurt and water, and then seasoned with kosher salt.
As much as would fit was spooned into greased custard bowls which were placed into a glass dish which contained an inch or so of water. These were cooked in the microwave oven on high for 5 minutes with a ceramic plate placed on top to trap the steam.
I added water to the Upma which was left in the pan and cooked it in the usual way under a lid until the water was absorbed, then cooked it without the lid until it was slightly crumbly.
I usually fix a tomato relish/chutney/salsa to go with Upma but this time I just sliced a few ripe tomatoes.
There was one portion of steamed Upma left over which I sliced and fried for Faye to enjoy at a subsequent breakfast.