Who doesn't like spicy breakfast? We all do. Be it poha, upma, or omlettes it's good to start the day with some hot and spicy taste. Spicy breakfasts are a good variation from the everyday bowl of cereals and orange juice. With just a little bit of preparation the previous night, you can cook these breakfasts in a jiffy.
There are many variations to how you can make upma. There's the South Indian style of adding urad daal to it. You can also experiment with a lot of vegetables. I remember my best friend's mom used to make the best upma ever. Somehow my friend was never a upma fan, which gave me all the more reason to ask aunty to make upma. God, I still remember the taste of that upma. She used to put cauliflower in it and it tasted awesome.
Here's another simple way of making upma.
Prep time: 35 minutes
To make upma:
1.Finely chop 1 medium onion and 4 green chillies. Boil 1/2 cup peas.
2.Heat a pan on medium flame. Add 1 1/2 cup rava/semolina. Fry till the rava turns golden brown. Keep this aside in a plate. Add a pinch of sugar and 1/2 tsp red chilli powder to the rava.
3. Heat 1 tbsp oil in a pan. Add 1 tsp mustard seeds and when they splutter add a pinch of asafetida, chopped green chillies, and 10-15 curry leaves. Fry for a minute.
4. Add chopped onion and saute till the onion turns light brown. Next, add the boiled peas, salt to taste, 2 tbsp cashew pieces, and 2 tsp curd. Mix well. Check seasoning.
5. Add 3 cups of water to the above mixture. Basically, you need to add double the amount of water in the rava. Boil this on high heat for 5 minutes.
6. Add the rava; mix and make sure that no lumps are formed. Cook for 5 minutes and serve hot.
Serving suggestions: A little bit of extra effort can go a long way in making a dish presentable. Of course, you can't do this for the early morning breakfast. But if you are serving upma to your guests, try this. Sprinkle some cilantro in a small bowl, add some shredded coconut on top, then add upma. Firmly press the upma. Turn the bowl upside down in your serving dish. Serve with lemon.