This is my favorite tiffin from my childhood; this is one of those never satiating foods that we love to have from our mom’s kitchen. Another unique thing about this upma is, it is made from ‘upma kappi’ which is broken rice; I have never seen this in stores, it is home made or mom-sent. It is a staple in our home and a comfort food for everyone. My paternal grandpa used to say, ‘Ponni rice is born to take the form the upma kappi’ meaning that upma kappi made of ponni rice (a variety of rice) is best suited for upmas.
1. Broken rice – 2 cups
2. Carrot – 2
3. Onion – 2
4. Green peas – 1 fistful
5. Corn kernels – 1 fistful
6. Green chilies – 2
7. Curry leaves – 1 sprig
8. Water – 4 cups
9. Oil – 3 tbsp
10. Mustard seeds – 1 tsp
11. Urad dal – 1 tbsp
12. Bengal gram – 1 tbsp
13. Asafoetida – 1/4 tsp
Step 1: Wash the vegetables; chop the onion, carrot and green chilies.
Step 2: Heat a kadai, temper with mustard seeds, urad dal, bengal gram, asafoetida, curry leaves, green chilies and saute onion in that until translucent.
Step 3: Heat measured water with salt in another stove in parallel.
Step 4: Add carrot to the kadai and saute for 2 minutes, roast the broken rice along with the vegetables for 2 more minutes.
Step 5: Pour the hot water and close with a lid immediately; simmer the stove.
Step 6: After 5 minutes open the lid, add peas and corn and stir well.
Step 7: If uncooked and dry, sprinkle some water. Adjust salt and close the lid again for 5 minutes.
Step 8: Open stir well and switch off stove. If you prefer ‘kandal’, slightly burnt upma forming a thick bottom layer; keep in simmer for 5 more minutes.
Step 9: Serve hot with coconut chutney or idli podi or curds. Jaggery or sugar also goes well with this upma.