How has your weekend been so far? Did you get up to some cooking or just plain enjoying the sun being outdoors this weekend? I’m kicking back and taking things easy so being homebound after a busy week at work was a much needed break

Here is what I had for breakfast today – Upittu or Upma is a savoury semolina-based breakfast which is lightly spiced with some curry leaves, turmeric, onions and fresh coriander, it’s very popular in most parts of South India.

It’s light and packed with flavours of the South and works best when you mostly use fresh ingredients. What’s more is that it cooks in minutes and is ideal for those impromptu breakfasts

I sometimes put this together when I have guests staying the night over and I have to rustle up breakfast the next morning

While some of the ingredients may vary depending on your family recipe, the basic concept remains the same. This recipe serves 2 adults.

Prep time: 5 mins                                                      Cook time: 12 mins

Ingredients: 

• 1 medium-sized red onion
• hand full of fresh coriander leaves
• hand full of peanuts
• 1 pinch of asafoetida
• 1 teaspoon of grated fresh ginger
• 2 fresh green chillies
• half a teaspoon of turmeric
• half a teaspoon of cumin seeds
• half a teaspoon of mustard seeds
• half a teaspoon of urad dal
• half a teaspoon of freshly ground black pepper
• half a lime
• salt to taste
• 3 table spoons of cooking oil (any oil except olive)
• 1 sprig of fresh curry leaves
• half a carrot/ hand full of peas (optional)
• 140 grams of semolina (the medium coarse variety – Not iddli rava or fine rava)
• 400 ml water

Start by finely chopping the green chillies, onion, coriander leaves and grate ginger. If you are using carrots – grate or finely chop.

On medium heat, add oil, once hot – add asafoetida, cumin, mustard, black pepper, green chillies, urad dal, ginger, peanuts and curry leaves, saute for 30 seconds.

Then turn the heat down to low and add onions, sprinkle some salt and saute till the onions are translucent and slightly turning a light pink. Add turmeric and mix.

Add water and bring to a boil, (if adding carrots/ peas – put them in now) and allow to cook for approx. 4-5 minutes. Add chopped coriander, remaining salt. Taste to check if the salt is right.

Finally, slowly add semolina by sprinkling it one layer at a time and mix simultaneously to avoid lumps. Mix well. Cook with the lid on lowest possible heat for another 3-4 minutes.

Give it one final mix and a light sprinkling of water and turn off the heat. Serve hot with a squeeze of fresh lime.

Serving Suggestions: Serve hot with some natural yogurt, or eggs of your choice on the side and a hot cup to chai or coffee, Enjoy!

Tip: Cooking on a low heat with the lid on is a crucial step once the semolina is added as it can burn if the heat is too high.