Upma

Upma in this source is made with yellow millet rather than semolina. Toasting the millet before cooking gives the grain a nutty flavor and helps keep the final texture light.

Mustard seeds are popped in ghee before curry leaves, turmeric, chili, and shallots are cooked. Water and salt are added only after the shallots turn golden.

The toasted millet is whisked into the boiling liquid, then cooked covered over low heat until fluffy. Cilantro or parsley can be added as a simple garnish.

Ingredients

• 1 cup yellow millet
• 1 tablespoon ghee or olive oil
• 1 tablespoon black mustard seeds
• 5 curry leaves
• 1/4 teaspoon turmeric
• 1 teaspoon fresh green chilies, minced
• 1/2 cup shallots or onions, chopped
• 1/2 teaspoon salt
• 3 cups water
• Fresh cilantro or parsley, for garnish

Method

Heat the oven to 350°F (180°C). Spread the millet in a non-stick baking pan and toast for 7–8 minutes until lightly browned. Heat the ghee in a pot over medium-high heat, add the mustard seeds, cover, and let them pop for 30 seconds. Add the curry leaves, turmeric, chilies, and shallots, reduce to medium-low, and sauté until the shallots are golden. Add the salt and water, raise the heat, and bring to a boil. Add the toasted millet gradually while stirring constantly. Let the mixture boil for 1–2 minutes, reduce to low, cover, and cook for 25–30 minutes until light and fluffy, adding a little more water near the end if necessary. Garnish and serve. Makes 4–6 servings.