A very unique upma recipe from my Mother In Law’s cooking repository. Right now, me and my 5 month old lil girl is in Kerala for vacation and everyday is a treat to me. This is what I had for breakfast today and I could not stop myself from shooting pictures to publish here. This upma is best served with kadala/chana fry (recipe will be followed), pazham and pappad.
Podi ari/ broken red rice 1 cup
Red onion 1 big, sliced
Green chilly 3-4 no, chopped
Ginger 1 tsp, roughly chopped
Grated coconut ½ cup
Mustard seeds 1 tsp
Dry red chilly 2 nos
Curry leaves a handful
Coconut oil 1 TBSP + a little for drizzling
Salt as needed
Water 2 ½ cups
Wash the rice well under running water. Set aside.
Add coconut oil into a deep pan at medium high flame. Splutter mustard seeds followed by dry red chilly. Now add the curry leaves and then sliced onions. Sauté the onions till golden brown. Add the ginger and green chilly, sauté for a minute. Next add the rice and add about 2 ½ cups water. Add salt and bring to boil and allow the water to completely dry. Reduce flame and stir well using a ladle. Switch off flame and allow to cool. Once cooled add the grated coconut followed by drizzling little coconut oil. This will let the grains separate. Best served with chana fry, pappad and pazham (banana)….