In COVID times, a trip to the grocery store or a restaurant is an all-day event. From entering with full armor to spraying down every bit of your groceries, it’s good to have a few quick and easy recipes for when you think you’re just about to lose your shit. One of our favorite recipes during shelter-in-place is Upma. If you’re unfamiliar with this dish, it’s a South Indian dish that has a porridge-like texture.
Bare-bones Must Have:
Serving Size: 2 People
- 1 CUP SUJI (SEMINOLA) FLOUR
- 3 CUPS WATER
- ½ CUP FROZEN PEAS
- 1 SMALL ONION, FINELY CHOPPED
- 1 TSP MUSTARD SEEDS
- SALT TO TASTE
- 8 CURRY LEAVES
- 1 CHOPPED GREEN CHILI (for extra spice)
- 2 TEASPOON OIL OR GHEE
- 1/2 LEMON
STEP 1: Heat oil or ghee on mid-to-high heat.
STEP 2: Toss in onions, peas, curry leaves, and chopped green chili and stir for a couple of minutes.
STEP 3: Toss in black mustard seeds. If they are dancing we’re in good shape. If not, keep it on mid-to-high heat, until they start hopping.
STEP 4: Once mustard seeds start poppin’ and lockin’, turn the head down to a low heat.
STEP 5: Stir gently until the suji (seminola flour) is light brown.
STEP 6: Once the suji is light brown, add water and stir vigorously.
STEP 7: Add salt, squeeze lemon over the upma and continue to stir. Once it has a creamy, porridge like texture place into a bowl. If it’s a bit dry, keep adding bits of water until it has a creamy texture.
STEP 7: Serve hot and enjoy!