Ingredients Upma

Half cup of safflower oil or ghee

One cup of creamed wheat or bear mush

One teaspoonful of black mustard seeds

One teaspoonful of cumin seeds

A pinch of hing

Five curry leaves

Half teaspoon of turmeric

One finely chopped green chilli

One chopped onion

One-fourth cup of coriander finely chopped

Half teaspoon of salt

Three cups of water

Coconut and coriander leaves for garnishing

Method of Upma
Lightly roast the creamed wheat or bear mush wheat in a heavy, dry pan over medium heat til it is slightly brown. Stir or shake frequently. Keep it in a bowl separately. Heat a saucepan on medium flame and then add oil or ghee followed by mustard and cumin seeds. When the seeds pop add the other spices except for salt. Stir in the onion, chilli and coriander and cook till the onion turns brown in colour. Add the salt and water and boil it for some time. Stir in the roasted mush very slowly. Boil it for two minutes and stir continuously to prevent the formation of lumps. Now lower the flame and cover. Cook for another five minutes in case of creamed wheat and ten minutes for bear mush. Garnish with coconut and chopped coriander leaves when serving. Squeeze fresh lime in case of a tangy taste.

Upma is a lightest diet in Indian cooking. It is a staple breakfast in south India. When consumed it soothes the stomach.