Upma - South Indian Style

Taste buds change over time. I am the biggest example of that. At one point in time, I used to wonder that how come people like South- Indian food, now give me anything that has curry leaves in it, I will wipe off the entire plate in just few seconds.

This specific recipe is my own which I learnt from people at home. Modifications are there though. People at my workplace absolutely love it.

 Here comes the recipe:

Ingredients:

Semolina (Sooji) - 200 gms.

Ginger-Garlic paste - 100 gms.

Onions - 100 gms, finely chopped.

Sweet Corn - 1/2 cup.

Frozen Peas - 1/2 cup.

Ghee - 2 teaspoons.

Tomato Sauce - According to your taste.
Dry chilli - 2.
Mustard seeds - Few.

Curry leaves - Few.

Salt to taste.

Oil- 5 tablespoons.

Water - 3 cups.

Procedure:

In a dry wok, add the semolina. Stir it continuously till it gets slightly brown in color. Add the salt according to the taste You can also add a little bit of oil. Keep it aside.

In a wok, heat oil. Add the dry chillies, few curry leaves and the mustard seeds. Let it flutter for a while. Make sure it doesn't get burnt.

Add the onions. Fry till it's translucent. 

Add the ginger-garlic paste. Fry it for some time.

Add the semolina. Now add water.

Cook it for some more time. 

Add the frozen peas and sweet corns.

Cook it for some more time.

Add the remaining curry leaves. Remove it from fire.

Add the ghee. This not only ensures extra taste, but it also prevents the semolina to get stuck when it gets cold.

Add the tomato sauce, only according to your preferences.

Enjoy!